Add a jar of Betty's Bees delicious natural honey to your box order.
Wild Greens Fruit & Vegetable Home Delivery Service are excited to bring you Betty's Bees Honey - a natural product, locally produced, no preservatives, straight to your doorstep.
Betty’s Bees provides 100% raw, unheated honey to friends and family. Betty's Bees honey has been harvested from beehives located in the suburb of Pennant Hills, Sydney.
Urban Beekeeping is crucial for sustaining bee populations globally. The distinct local flavours are specific to the combination of nectars and pollen collected by these beautiful bees. Every jar sold of Betty’s Bees honey helps us continue to save the bees.
Follow Betty’s Bees on Instagram to see our bees and production of our honey - @bettysbees.
Why Does Honey Crystallise?
It is a common occurrence in household panties. It's probably winter, and the jar of honey that once contained molten golden honey has suddenly changed and become whiteish and semi-solid. This crystallisation is normal, but is usually met by distaste, as the honey-owner feels that their jar of delicious syrupy joy has suddenly spoiled. However, this process is natural, as real raw honey does crystallise. In fact, it reflects your honey is natural and good quality.
In nature, honey often crystallises, or sets, in the comb. It is a spontaneous and completely natural process that sees unheated honey become more solid, change colour and form crystals. The process is not always uniform, and sometimes the crystals will form on the top section of the honey jar, while the bottom part remains liquid. Some crystals are large and gritty, while some others are fine.
So, how does this occur?
Honey is a supersaturated solution of three sugars: glucose and fructose and a small amount of sucrose. This natural phenomenon occurs when glucose - one of three main sugars in honey - spontaneously precipitates out of the honey solution. The glucose loses water (becoming glucose monohydrate) and takes the form of a crystal (a solid body with an orderly structure). The crystals make a lattice formation which immobilises other components of honey in a suspended structure, creating the semi-solid crystal state. The faster honey crystallises, the finer the texture will be, and as it forms crystals, the colour of the honey lightens. Despite this looking strange, there is actually no effect on the honey itself; it will still taste the same and has not deteriorated in quality in any way. Actually, this process works in the opposite way, preserving the flavour and quality of the product. As the taste becomes richer in this form, and the substance's higher viscosity means it is easier to spread, crystallised honey is sometimes preferred by consumers, and asked for in certain recipes. It is the perfect consistency to spread on toast or sandwiches! However, if you want to reverse your honey back to its original liquid form, put the jar in warm water.
***Can only be ordered in conjunction with a fruit & veg/fruit box ***