Q. Why does my honey go hard and crystallise?

A. Crystallisation is a natural process in which honey becomes solid. It does not harm the honey, nor does it
indicate the honey is "off". Honey is the only food which does not spoil. In fact, archaeologists have found 
honey in Egyptian tombs over 3,500 years old, that they could still eat! 
Honey is best stored at room temperature. Storing it in the refrigerator accelerates the honey's crystallisation
process.  If your honey crystallises, simply place the honey jar in warm water until the crytals dissolve. Be
careful not to heat the honey above 42 degrees C. or it will loose some of its goodness.
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Q.  What makes one honey taste so different from another?

A.  Honey is made by honeybees, who collect nectar from different blossoms.  The variety of the honey depends
on the flower the bee has visited.  90% of the honey must be from that one variety in order to be labelled such.
(Thus, honey labelled as "clover" must be at least 90% clover, whereas "bush" honey is a mixture of honeys.)
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Q.  Can I really put honey on my horse's wounds?

A.  Unheated honey is the best honey to use for medicinal purposes, especially manuka and leatherwood honey,
which are highest in antibacterial properties.  These types of honey work wonders on minor burns and wounds,
both human and equine!
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Q.  How much honey does one honeybee produce?

A.  A worker bee (the females) will only make 1/2 teaspoon honey in its lifetime!