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There are many flavors of
honey. Honey also varies in color from very light to very dark. The flavor and color of honey depend on the flowers
the nectar is collected from. Over the years I have used several varieties in my tea, on my ice cream, and eaten honey
by the spoonfuls, but I had never tasted buckwheat honey until I moved to Bedford and went on a day-trip to a festival where
it was available. And what a great, lingering after-taste it left! Buckwheat honey is very
dark, very robust, with a rich molasses/malty flavor and is not too sweet.
After finishing the buckwheat honey I bought at the festival, I looked for more, but it was difficult to find.
So I added it to my list of what I would sell when I opened a shop. I then did some research. I
found out buckwheat honey that had been around for a very long time in the United States is now somewhat rare due to
the decline in production of buckwheat. It is produced mostly in Minnesota, New York, Ohio, Pennsylvania and Wisconsin.
And buckwheat honey has more mineral content and is a much more powerful anti-oxidant than lighter color honeys.
Honey is the only food that does not spoil with time if it is kept
in a sealed jar. But it does crystallize with time. The best way to store honey is at room temperature, away from sunlight. Never
store it in a refrigerator; honey will crystallize more quickly if exposed to low temperatures. You can
return it to its original liquid form by placing the jar in warm water until it liquefies, but never place it in hot
or boiling water. 1 lb buckwheat honey in glass
jar $8
2 lbs buckwheat honey in glass jar $15
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