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Wildflower honey is produced by honeybees working whatever floral sources are available to them. In central Oklahoma, we have many native wildflowers, like milkweeds, coreopsis, coneflowers, gaillardia, and sunflowers. The honeybees will also visit lesser known flowers, like sumac, trees, and some "weeds" like dandelions.
Honey crystalizes when the naturally occurring glucose separates from the honey and settles to the bottom. This occurs in all natural honey eventually. To re-liquify your honey, boil a pot of water, turn off the heat, and place your honey container in the warm water. Repeat as needed. You can also place the honey in a microwave-safe container and warm it in the microwave in 30 second increments, stirring between heating.
The foam is made of tiny air bubbles that slowly make their way to the top of the container. There's absolutely nothing wrong with the honey or the foam.
Since all of our honey comes from wildflowers, the color (and taste) of the honey varies by season thanks to the flowers blooming at the time. Our spring honey tends to be lighter in color and have a bright floral taste, while the fall honey is darker and richer in flavor.
As opposed to commercially available honey, like that you would find at your local grocery store, our honey is never filtered or heated. I strain it to remove flakes of beeswax and the stray bee's wing, but that's it. It's direct from the hives to you - raw and unprocessed.
Two things keep your honey unspoiled: its high acidity and its low water content. Bacteria and other organisms just can't live in such a deliciously hostile environment.
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