KōBEE HONEY

Award Winning!

1st Place - Blue Ribbon Awarded

@ the Kansas State Fair - 2024!!

Honey store is very low on inventory

Very few bottles left in stock

Get yours now, or wait until near the end of June

Convenient Curbside Pickup

Honey is a natural product made from bees—one of our planet's most important animals. Honey bees visit millions of blossoms in their lifetimes, making pollination of plants possible and collecting nectar to bring back to the hive.

Lucky for us, bees make more honey than their colony needs, and beekeepers remove the excess and bottle it. Just like they've been doing since the beginning of time.

The color and flavor of honeys differ depending on the nectar source (the blossoms) visited by the honey bees. In fact, there are more than 300 unique types of honey available in the United States, each originating from a different floral source. Honey color ranges from nearly colorless to dark brown, and its flavor varies from delectably mild to distinctively bold, depending on where the honey bees buzzed. As a general rule, light-colored honey is milder in taste and dark-colored honey is stronger.

Honey can crystallize after sitting on the shelf, even for a short period of time. Have you ever had honey in your pantry that feels ‘gritty’? That is honey that has ‘crystallized’ and what you are feeling is the little granules starting to form when honey naturally granulates or hardens. 

Despite what many people believe – crystallized honey is not spoiled. In fact, it’s a sign that the honey is high-quality, because raw, pure and unfiltered honey is most likely to crystallize quickly – and when honey crystallizes, its quality and flavor are better preserved than when the honey is in a liquid state. Honey can be uncrystallized easily in a warm water bath.

It doesn’t mean it is going bad. In fact, that is nature’s way of preserving its finest sweetener.

But there’s no law saying you have to uncrystallize it. In fact, honey retains its characteristics, like flavor and quality, for longer periods of time if it remains solid. Some recipes even call for the use of crystallized raw honey, because its texture makes it easier to cook with and because it has a richer taste.

You can use crystallized honey as is, too. It’s delicious when spread on toast or a bagel, sprinkled on oatmeal or yogurt, or eaten straight out of the jar. Some people even use crystallized honey for body and facial care, as an ingredient in face masks, balms and scrubs – and it’s just as effective as liquid honey for treating burns and wounds.

All honey crystallizes sooner or later. Just enjoy, no matter what state it is in.