We take so much of our food supply for granted.  One example that comes to mind is honey.  Have you ever stopped to really think about what it takes for bees to make honey and for that honey to arrive at local farmers markets and grocery stores?  Probably not, if you’re like most of us.  I must admit, bees rank right at the top of my “fear-factor list” with spiders and snakes.  But honey bees deserve respect; they are truly miraculous creatures of nature.  So before you go swatting and trying to kill the next bee that comes your way, consider these amazing facts about honey bees and the honey they produce:

Bees have been producing honey for at least 150 million years.   One honey bee only makes 1/12^th a teaspoon of honey in its entire lifetime.  In order to produce one pound of honey, 2 million flowers must be visited.  Honey bees do not die out over the winter – they feed on the honey they collected during the warmer months and wait for spring.  The honey bee is not born knowing how to make honey – the younger bees are taught by the more experienced bees.   

Supporting agriculture.  American consumers enjoy delicious, nutritious, and affordable agricultural products year-round.  Today’s American farmers feed more and more people each year while using less land to do so.  Honey bees are a vital part of the agriculture process.  Pollination is the first essential step in a process that results in the production of fruits, vegetables, nuts and seeds.  Without the honey bees’ pollination work, crops would be reduced and some would not yield at all.  Research shows that the direct value of honey bee pollination to agriculture in the United States is valued at more than $14.6 billion per year in the increased yield and quality of agricultural crops. 

Nutrition information.   Honey is composed primarily of carbohydrates and water, while containing small amounts of a variety of vitamins and antioxidants.  One tablespoon of honey has about 64 calories and 17 grams of carbohydrate, and contains no fat, cholesterol nor sodium.  Generally, darker honeys have a higher antioxidant content than lighter honeys.  It is often asked if honey is a good replacement for sugar in the diet of persons with diabetes.  Keep in mind that honey has more carbohydrate and calories per tablespoon than found in granulated sugar.  Since honey is sweeter than sugar, it can be substituted using smaller amounts in cooking.  However, the amount of calories and carbohydrate you save with this substitution are only minimal.  For individuals with diabetes, it is important to count the carbohydrates that are in honey as part of your daily eating plan. 

Infant botulism.  Honey should not be fed to infants less than one year of age.  Honey often carries the seed-like spores of the botulism bacterium (Clostridium botulinum), which are able to germinate in the immature digestive systems of infants.  Infant botulism can cause difficulty in breathing and paralysis.

Honey varieties.  The color, flavor and even fragrance of a particular honey differ depending on the type of flower visited by the honey bees.  Honey color ranges from nearly colorless to dark brown, and flavor from delectably mild to distinctively bold.  As a general rule, lighter honey has a milder taste and darker honey is stronger.  Common varieties of light honey include:  alfalfa, clover, sage and sourwood; varieties of medium honey include:  blueberry, dandelion and orange blossom; dark honey includes varieties, such as buckwheat and wildflower.

Storage.  Store honey at room temperature, in a dry place such as your kitchen counter or pantry.  Storing honey in the refrigerator accelerates the honey’s crystallization.  Crystallization is the natural process in which liquid in honey becomes solid.  If your honey crystallizes, simply place the honey jar in warm water and stir until the crystals dissolve.   Another method is to place the honey in a microwave-safe container with the lid off and microwave, stirring every 30 seconds, until the crystals dissolve.  Be careful not to boil or scorch the honey. 

Honey in cooking.  Honey makes an attractive topping for pastries and many other foods.  Honey can be substituted for sugar – 1 measure of honey is considered the sweetening equivalent of 1.25 to 1.5 measures of sugar, although the amount of added liquid must be decreased because of honey’s water content.  Honey will keep breads and cakes moister than sugar will, losing water to the air more slowly, and even absorbing it on humid days.  Honey slows the development of stale flavors in baked goods and warmed-over flavors in meats.  Bakers can use its acidity to react with baking soda and leaven quick breads.  Honey provides flavor and color in the crusts of baked goods, in marinates and glazes, and other preparations.

Helpful hint:  For easy measuring and clean-up, coat measuring cup or spoon with cooking spray before adding honey.  A 12-ounce jar of honey equals a standard measuring cup.

So the next time you reach for a jar of honey, “bee” reminded of how amazing our world truly is and not to take a swat at the insect that made it happen.  Big things really do come in small packages, just like the honey bee.  Linda Minges is a registered dietitian with the NC Cooperative Extension and can be reached for information on nutrition, food safety, and wellness at 704.922.2127 or linda_minges@ncsu.edu.