Natural bee honey. Varieties

The taste of honey is known to people since ancient times. Avicenna spoke of his beneficial influence. But the healing effect on the human body can only provide quality natural honey. Varieties of this unique product differ from each other in taste, consistency and composition of trace elements.

What kind of honey?

Depending on the plants from which nectar was collected, honey is divided into polyflora and monoflern.

Monoflernal honey contains 60-90% of nectar from one plant. In its pure form is extremely rare, for its reception in the summer of bees should prevail any honey plant. For example, pure lime honey can be obtained only in the Far East (where it is the main honey plant). Most often this is possible when a certain crop is cultivated nearby.

Polyfloral honey is collected from different plants in approximately equal proportions. Monoflerny varieties do not exceed in useful qualities polyfloral honey.

Varieties of honey depending on the place of collection: steppe, meadow, forest, mountain, fruit. There are also geographic divisions for "Altai", "Bashkir", "Far Eastern" honey and so on.

Species of botanical origin

Not only from flower nectar, bees make their honey. Varieties of natural honey - floral (a product of processing of nectar), padeevy (made of honey dew and padi) and mixed (consisting of padevoy and flower honey). The fall is a thick sweet secretion of insects that live on plants and feed on their juice. Bees willingly collect it for processing. Honeydew honey is not so tasty, but it has special medicinal qualities and is considered to be one of the most valuable varieties in Europe.

Varieties of honey and their properties

By the method of presale preparation, honey can be of two types: honeycomb and centrifugal. Centrifugal honey is more popular, honeycomb is more useful. Wax is an ideal storage for honey, honey combs biologically active substances and vitamins much longer.

Separation in consistency

There is a division into liquid and settled (crystallized) honey. Honey varieties in viscosity: very liquid, liquid, thick, gelatinous.

Crystallization - a natural process, as a result of its healing properties are not lost. Sowing honey on a consistence happens coarse-grained, fine-grained and saloobraznym.

Also, the species differ in color, transparency, taste and aroma.

Valuable, unique and ordinary honey

Varieties of honey in taste can be divided into rare and ordinary varieties. The usual, universally produced: sweet, sunflower, rapeseed, buckwheat. The best in composition, medicinal and taste qualities are clover, lime, buckwheat, sweet honey.

To the unique varieties can be attributed pure linden honey, raspberry, dyagile and acacia. Honey, collected from acacia, almost transparent and very liquid. He can stand, not candling, until three years.

Honey is a very strange subject ...

Often, sellers give vent to fantasies and in the pursuit of exoticism invent fabulous types of honey. So, forgetting the lessons of biology in school and boldly endowing coniferous plants with non-existent flowers, sellers began to promote such species as "Pine", "Cedar", "Cypress", "Fir" and so on. These varieties are considered artificial. They have no relation to natural honey. They are made from sugar molasses with the addition of flavorings and colorants.

The same can be said about "Sea-buckthorn", "Shipovnikov" and "Romashkov" honey products. These plants have pollen, but they can not be honey - nuts - they do not secrete nectar in general or allocate it in scanty amounts.

Very little nectar is given by the flowers of strawberries, strawberries, thistles, yarrow. And ginseng and rhodiola rosea (golden root) are so rare that it is impossible to get honey from them.

People wishing to improve their health with such a product should understand that natural honey of high quality can be obtained only from plant-honey-plants, which grow in a large number within a radius of 6 km. From the apiary. And to pay 800 rubles for a sweetener with a promising name is silly.