Day #170

Nelle is still sick and Helmī is accompanying her. Now – two ill and it feels like this stomach virus is spreading. I hope no one else catches it!

medus

While girls were sleeping I worked on labels for honey. My friend has honey bee farm and she is selling honey, pollen and bee bread. I love honey and especially when it’s fresh, raw and gooey! Here in Latvia, we use only raw honey was surprised hearing in that other places around the world people are not using raw honey.

Do you use raw honey or not?!

Ilze


22 thoughts on “Day #170

  1. Yes, I use raw honey from Romania – acacia, which is my favourite. We brought back 5kg last summer and have ‘ordered’ at least that amount this year. Hope we are lucky as I understand the ‘harvest’ was not good this year.
    Sad to hear you have two little ones poorly now. I do hope they are better soon and Linna manages to svoid it.

    Liked by 1 person

    1. I hope Linna avoid it, but I doubt! We have “mix of all flower” honey, cause you have to have a big field of acacia to name honey – acacia honey and you have to take it out after acacias done blooming.

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      1. That raises an interesting question I’ve never thought about: how do the bees make honey of one specific flower? I suppose in the case of acacia either there are few other flowers around when the acacia trees are in bloom, in early spring, or when they are in bloom the bees prefer them. Perhaps you have a beekeeper among your followers who knows.
        Here in Yorkshire we can find two specific honeys apart from polyflora. First is clover honey which is produced by moving the hives into fields when the fields have been planted with clover as fertiliser; similarly, heather honey is produced by moving the hives onto the moors when the heather is in bloom in August.
        In all three cases the honey has a very specific recognisable taste. The same is true of two other honeys enjoyed in Romania which I’m not so fond of: Linden tree honey and pine tree honey.

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  2. I try to always use local raw honey as it’s the best to help ward off any allergies and aid in continued health. But when I cannot get the local, I love Greek thyme honey. So good in hot tea. Hope the kiddos are feeling better soon.

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  3. Oh no, I’m so sorry both are sick!! Healing energy to them🙌 I eat store bought honey, it says pure, I don’t know if that’s raw though. They say it’s good to eat honey that is made in the area that you live, I think it has something to do with the nutrients that your body needs.

    Liked by 1 person

    1. Yes, we have very local honey – only 10 meters away from home! We have our own bee house in the orchard. I missed the time when apple trees and plum trees are blooming.. I was in Salacgriva. But next year I will make a picture of our bees and trees 🙂

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  4. Why do commercial companies pasteurise honey? I suspect it’s because of food safety legislation but it’s a dreadful thing to do. It means heat treating the honey, which certainly kills off some, if not all, of the beneficial bacteria and other things which make honey such a good anti-allergenic etc. You’re left with just a pleasant tasting sweetener with none of the health benefits. I think the same about milk; here in the UK we can buy raw milk only at the farm gate so if you are not close to a dairy farmer who sells it you have no option but to drink pasteurised. I drank raw milk in Romania throughout the 11+ years I lived there, sometimes direct from the cow so comfortably warm and creamy. No ill effects, ever. Now on visits, if in the city, I can buy it from the smallholders who come into the market, though I’m sure they are breaking the law which emanates from the European Union. When in the countryside there are no such problems; just buy it from someone with a cow.

    Liked by 1 person

    1. I think – they add sugar or something else “cheap” too! And after pasteurise it it reming liquid! I love natural honey. Then one that is with crystals better than the one that is gooey 😉

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