Herbs and Honey


Pot of honey - dip a paw - sticky, sticky, rah! rah! rah! One thinks of honey when discussing herbs because it is from herbs that honey gets its distinctive flavor. The nectar in the flower contains distinctive oils and other substances that give the blossoms their fragrance and the honey its flavor.

Bees don't fly under the direction of the keeper, but when hives are located near a large supply of one kind of blossom, that flavor and fragrance usually predominates giving us clover, sage, orange, etc. honey.

Some of the best-known American varieties are:

Alfalfa
Large part of US honey supply in Midwest.
Apple blossom
Hives are placed in orchards in order to assure pollination of the blossoms.
Clover
Light colored, mild, and delicate; used in recipes which don't need a distinctive flavor.
Orange
From Florida and California, it's sweet and often heavily orange scented.
Sage
Distinctive and aromatic.
Tupelo
Superb honey. It's a lovely amber with sweet aroma and enough flavor to be distinctive without overwhelming.


Tips for keeping honey:

Keep honey at room temperature, or slightly below, so that it won't crystallize. If it does crystallize, put the (room temperature) jar in a pan of warm-to-hot water until the honey melts.

Oil the inside of the measuring spoon before measuring honey so it will pour easily and leave no residue.

Wipe off the rim of the honey jar with a clean cloth every time you pour from it. This keeps the cover from sticking.

Most cookbooks contain recipes for cakes and cookies that use honey. Experiment with different kinds of honey to learn how they affect the taste.

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Comments: Steamed pears with honey is a simple and simply delicious dessert. Slice just enough off the bottom to enable the pear to stand on the dessert plate. Slice about two inches off the top to serve as a lid. Hollow out the inside and fill it with honey. Steam until tender and serve with sugared mint leaves and strawberry slices. Cats like it, too.

Orbit the Cat


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