When you hear the words “wildflower honey” what comes to mind? Is it bees going from flower to flower in grassy valleys, buzzing around? You are exactly right. Wildflower honey is exactly what its name says – honey from wild flowers. Bees make this sweet fragnant from the pollen of trees, bushes, flowers and herbs near their hive.
Wildflower honey, whils not that thick and dark as pine or thyme honey, it is a very rich source of calories and carbohydrates which enables you to have a quick energy boost. Nature’s sweetener (amongst others, it should be used in moderation, as it’s high in sugar.
What You Need To Know About Wildflower Honey
As always, honey bees collect nectars from flowers. This nectar is partially digested into more simple sugars and stored in the honeycomb withing their hive. Over time, it becomes lest moist breaks down into thick, sweet substance that we all call honey. As you know from a previous article, the type of flowers the nectar came from influences the color and flavor of the resulting honey. Some common varieties are thyme, pine, and wildflower honey. When the bees collect pollen from a variety of flowers found in nature, the honey is simply referred to as wildflower honey.
How It Is An Energy Source
Honey is used as a spread or a sweetener. Made from two different forms of sugars, one of which is fructose and the other is glucose, it can give us, from 1 tablespoon of wildflower honey, 64 calories and 17 grams of sugar. This dense source of calories and sugar provides you with a quick-digesting source of energy. The Journal of the American College of Nutrition published an article back in 2008, which states that wildflower honey will also provide you amino acids, enzymes, minerals and vitamins.
How To Use It
Wildflower honey has a mild floral flavor and is sweet enough to make it a popular sweetener for hot or cold beverages, such as tea. You can use it to sweeten hot milk (try it before going to bed). Here is an idea: drizzle wildflower honey on top of pancakes or waffles instead of maple syrup or using it on muffins and biscuits instead of jam.