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The black locust tree, Robinia pseudoacacia, is famous for producing a fruity and fragrant honey that ranges from water white to lemon yellow to yellowish green. A batch of monofloral black locust honey with little cross-contamination from other flowers can be as clear as a glass jar. The honey is high in fructose so [...] A couple of beekeepers have been asking me to write about the possibility that heavy metals—particularly lead—are getting into their honey from contaminated soil. In the past year I’ve read about twenty papers concerning this issue, but instead of writing a literature review, I’ve decided to write like a blogger—in other words quick and [...] The following description of rendering beeswax, written by Sergey in California, landed in the comments section this morning. It is very similar to something I read about once before, but since I had lost those directions, this rendition is most welcome. I particularly enjoy Sergey’s attention to detail. Here is the complete message with [...] I’ve tried about twenty ways to get beeswax from old combs. So far I’ve found nothing that works for me. Cappings wax is pretty much doable, but I tend to be thrifty and I can’t bear to dispose of those old, dark, cocoon-filled combs without trying to render the wax. I want to make [...] Recently, someone mentioned that honey from trees is much slower to granulate than honey from other sources. I had never heard this before and it intrigued me. I was fascinated because my own honey never granulates—at least I’ve never seen it granulate—and I have some that is over seven years old. I know my [...] Carrot honey is indeed unusual—unusual because domesticated carrots, Daucus carota, are a biennial crop that develop their famous taproots during the first summer of growth. When you want to grow a carrot, you buy a seed, plant it, harvest the carrot two or three months later, and never see a carrot flower. So how [...] Okay, here’s an admission: I used to moonlight as a secret shopper. I received a monthly list of fast food restaurants, items to buy, and forms to fill out. I went to these establishments and bought the food, checked the restrooms, looked under the tables, and counted my change. I returned an item to [...] People often ask if they can convert a favorite recipe to use honey instead of granulated sugar. This is a tough question with a short answer of “maybe” or “sometimes.” Although it sounds like it should be easy enough to do, even the best bakers may get disappointing results. For the most part, I [...] Foodies are familiar with the term “terroir” especially as it relates to wine, coffee, tea, olive oil, and even cheese. The term comes from the French and literally means “land.” The idea here is that the special physical characteristics of the place where an agricultural item is grown affect the way it tastes. These [...] Tamarisk, also known as saltcedar, is one of those plants beloved by beekeepers and reviled by nearly everyone else. Governments and conservation groups spend untold dollars digging, pulling, and poisoning it, as well as searching for predators and diseases that might wipe it out. But still it persists and I doubt we will ever [...] |
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