The sweet golden treasure is this year’s honey.
Honeycomb slowly dripped viscous syrup as white wax cappings cleanly sliced away, pooling like liquid sunshine into a bucket. Every cell releasing the gifts of some flower’s nectary with an explosion of fragrance. I dipped a teaspoon in the honey and tasted soft sweet chords of floral top notes and fresh fruity twists.
The creation of honey is an alchemical process. Flowers produce a sugar-rich liquid by glands called nectaries, signalling the honeybee to come and drink deeply. Her honey stomach heavy with nectar, she flies back to the hive and shares the sweetness on her sisters’ tongues. Thousands of tiny wings fan the cells magically turning nectar into honey.
A dozen honeybees are needed to collect enough nectar to make one teaspoon of honey and each bee must visit 2,600 flowers for this to happen.
This teaspoon of honey holds the nectar of 31,200 flowers. Summer’s essence distilled and concentrated in every drop. We have a beautiful harvest from Queen Myrtle’s hive. Like our honey crop of three year’s ago, it’s too thick for the extractor. We’ll take it over autumn by crushing and filtering through muslin.
I’m thankful to the trees, flowers and honeybees who made our honey.
We named Myrtle’s daughter and the new queen of our honey hive, Melissa. While we wished for her to emerge the bees were the picture of contentment, which gave us the wisdom to wait a month for the queen. This inspired the name Melissa.
“Melissa oil promotes sensitivity and intuition and helps us find inner contentment and strengthen ‘wisdom of the heart’.” (Salvatore Battaglia)
The sweet blossomy lemony fragrance of melissa suits our light golden honey very well. The name Melissa is from the Greek ‘bee’ indicating the attractiveness bees feel towards the plant. A perfect name for the queen who continues the legacy of our favourite hive.