Posted on December 14, 2020
The complexity and uniqueness of each batch of wildflower honey always keeps us wanting more. Whatever is in bloom is brought back to the hive and often mixed with nectar from various flowers.This means any flower growing in the wild is a source of pollination for the bees, with no deliberate cultivation of crops.
We are fortunate enough to have a mild climate in Southern California where our bees are able to pollinate seemingly year-round. And because of this, we get to taste the different batches, bringing out the flavor of the season.
We find the familiar wildflower taste in past Spring or Fall batches return years later. Its almost a guessing game as to what the next batch with have hints of (insert seasonal citrus or flowering plant ___).
Wildflower honey has rightly come to replace traditional clover honey in popularity (sorry honey bear) due in part to its known health benefits and lack of adulteration (see an article we wrote on this). Most wildflower honeys are produced by known or local beekeepers who keep in line with the raw nature of honey- ensuring minimal to no processing has been done. As with most other types of raw honey, there are natural antioxidants and anti-inflammatories in wildflower honey, making it an effective way to naturally boost the body’s immune system, fight infections that cause colds, soothe sore throats, help with digestion and fight the damage done by the free radicals that cause many diseases.
An additional benefit of wildflower honey other varieties can’t claim may be helping to get some relief from seasonal allergies, where pollen from wildflowers can reek havoc for those suffering. Some studies have found that eating small amounts of local wildflower honey can help limit allergic reactions caused by pollen from flowers native to the area.
So what’s on tap next? Right now we see a mix of eucalyptus, pepper trees, some seasonal citrus, and many, many other wild plants in bloom. Taste it here.