Raw Wildflower Honey

About this product

Seasonal Raw Honey — While It Lasts Just a few hives, tucked behind the windbreak of red maples at the upper edge of the pasture. We don't haul them anywhere — they forage where they please in a 3 mile or so radius, and what they bring home changes with the season. Clover, indian paintbrushes, and Texas bluebonnets early on, ragweed, hay, and pink evening primrose as fall settles in, with a little brown-eyed Susan, raspberry, and whatever wildflowers decided to seed themselves along the fenceline that year. This is why no two batches taste quite the same — and why once a batch is gone, it's gone.

We harvest the old-fashioned way: crush the comb, strain it through a cheese cloth (just enough to catch the wax), and bottle straight from the hive. Nothing's heated. Nothing's filtered fine. That means the pollen, enzymes, and propolis stay right where nature put them — the things that get stripped out of the clear, syrupy stuff at the store. Expect something darker and richer, more like molasses than sugar.

A note on crystallization: it's natural, not a flaw. If your jar turns cloudy or grainy after a few months, just set it in a bowl of warm (not hot) water for ten minutes and give it a stir — good as new.

Sold in 12oz glass jars.