The Fremont Hills Wildflower Honey is collected from our apiaries located in the Fremont Hills. The flavor profile for this honey changes with the seasons. In the spring, this honey is light and sweet and as we go into summer and fall it gets darker and bolder. The most common nectar sources for this honey throughout the year include: mustard, vetch, fiddle neck, eucalyptus, thistle, ornamentals, and many more.
Re-liquification of Crystallized Honey
Honey is a natural food product that will never spoil if kept in the right conditions. As honey ages outside of a bee hive, it will begin a process known as crystallization or granulation. This process is completely natural and one of the amazing characteristics of honey. Crystallized honey will be thick, and depending on the level of crystallization, will no longer flow like a liquid. If you are using a clear bottle, crystallized honey will appear cloudy when held to a light source. To re-liquefy honey back to its original form, we recommend gently heating the honey in a hot water bath. The lower the temperature the less harmful the heat is to the honey but the longer it will need to remain in the water. We recommend heating the water up from 90 degrees Fahrenheit (the approximate temperature of a hive) up to 115 degrees Fahrenheit. We do not recommend heating honey above 115 degrees Fahrenheit as it cooks the honey and begins to kill all of the helpful organisms. We do not recommend decrystallizing in a microwave as it will also cook the honey and melt plastic honey bottles.
Honey can last thousands of years if kept in the right conditions. Honey is extremely easy to store as its main requirement is to be kept in a dry place. Adding any additional water to honey will change its structure and cause it to spoil quickly.