Henkes Honey

09/02/2026

09/01/2026

Honey Storage Tips 🍯
While one of the greatest facts on honey storage is that it doesn't spoil even with no preservatives and additives, liquid honey is susceptible to physical and chemical changes during storage; it tends to darken and lose some of its aroma and flavor. Over time, liquid honey also tends to naturally crystallize - a process where the honey appears to be thickened, become lumpy and grainy (see the image below).

Crystallization is easily reversible and does not affect the taste and quality of the honey at all, although it adversely changes its appearance. (So, please don't throw away sugary-looking honey, it hasn't gone bad!) For commercial reasons, a certain shelf life is often stated on the honey bottles in the shop.

It's easy to restore granulated honey to its natural state, for instance you could put grainy honey on hot toast, the granules will melt as you eat. You can also place a granulated jar over hot water (about 100°F ), as soon as the granules are dissolved, remove the honey from the heat and let it cool as quickly as possible.

Remember, never boil honey!

Read more in the link below.
https://www.benefits-of-honey.com/honey-storage/

08/31/2026

When raw honey "crystallizes"-
Raw honey may crystallize after a few months of storage. This means that the honey gets a grainy or sugar-like texture.
Crystallized honey is safe to eat and has the same taste.
To make the honey liquid again, use a gentle heating technique:
Boil a pot of water and remove it from the heat.
Place the container of honey in the hot water. Do not allow the water to reach the top of the honey container to avoid contaminating it.
Remove the container of honey after a few minutes. If it is still solid or crystallized, repeat the process.
Do not microwave raw honey or put it directly in boiling water or on a hot stove top, as this may destroy some of its nutrients.
You can also place a container of crystallized honey in a window sill on a sunny hot day for many hours and most times it will liquefy.

08/31/2026

Henkes Honey is a raw, beautifully unrefined masterpiece captured straight from our hives in Battle Ground, Washington.
Every jar pours in a thick, velvety ribbon of deep amber, reflecting the pure, unfiltered essence of the Pacific Northwest. This exceptional blend marries the lush, deep sweetness of wild blackberries with the delicate, sun-drenched notes of local wildflowers.
Infused with the fragrant spirit of Clark County meadows, its rich and complex flavor profile tells the vibrant story of the very blossoms our bees visited.
Taste a timeless piece of Battle Ground nature exactly as it was intended—pure, authentic, and crafted with care by Henkes Honey.

08/31/2026

Great info on Bat Houses......Wade Henke put this one up many years ago in our yard up in the trees.

08/30/2026

Pliny the Elder swore it fell from the stars. Medieval farmers called it heaven's syrup and gathered the dried crust like manna.

Honeydew. The sticky shine on the leaves in late August, the film on a car parked under a maple.

In 1740 a French naturalist finally traced it to its true source: aphids overhead, sipping sap and passing the sweetness along. Ants herd them for it. Bees make a dark forest honey from it.

Two thousand years of poetry, and the answer was bug leavings all along. The word got to keep its wings anyway.

08/30/2026

Beekeepers wrote it down long before anyone could explain it. The bees come home ahead of the rain.

A honeybee reads the air with her whole body. Falling pressure, rising humidity, the light going flat. When a storm is building, foragers quit the flowers and head for the hive, often while the sky still looks harmless. Researchers at the University of Sussex confirmed it with tagged hives. The bees feel the drop before your knees do.

So here is the check. On a warm afternoon, stand by the goldenrod. If it is humming, carry on with your plans. If it sits strangely empty and still, the shift went home early, and rain often lands within the hour.

Try it against the radar this weekend and see who calls it first.
Shared from the Garden Almanac