Without bees, we wouldn’t be able to enjoy espresso, apples, and the different fruits, greens, seeds, nuts, and oils they pollinate. There are 275 species of feral bees inside the UK and more than 20,000 worldwide. Help shield them by buying fruit and veg from farms that don’t spray their crops with pesticides, and anyplace feasible, purchase your honey from small apiaries (large bee populations push out wild pollinators). And, of the route, don’t waste love if it crystallizes.
Honey crystallizes with age, becoming granular because the glucose molecules cut loose the water. This can take anywhere from two hours to two years and is often an idea to be a sign of terrible fine or adulteration. In reality, the other is genuine: if honey does not begin to granulate after a long time and stays clear, it illustrates dilution or additives. Crystals are sincerely a signal of greatness.
Crystallized honey will happily soften on your toast or over your porridge and is ideal for sweetening tea, cooking, sweetening sauces, glazing greens, or as the main aspect of this honey cake.
As the disaster escalates…
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