Wild About Local Honey

Product review by DIANNE PORTER, NTP Nutritionist

I’m wild about the availability of local honey at Central Oregon Locavore. This sweetener was likely one of the first humankind encountered and made use of. Personally, I find local honey easier to digest and use in almost exclusively in place of refined sugar. It flavors and sweetens my coffee. It’s the binder in my homemade granola bars. It’s that special touch in the olive oil and lemon salad dressing for my roasted broccoli salad.

The industriousness of bees is not to be taken lightly. According to John Haltiwanger at Elite Daily, these pollinators are responsible for much of the food we eat including almonds, apples, apricots, avocados, blueberries, cantaloupes, cashews, coffee, cranberries, cucumbers, eggplants, grapes, kiwis, mangoes, okra, peaches, pears, peppers, strawberries, tangerines, walnuts and watermelons. In fact, some experts posit that without honey bees, humans would not survive.

And then there are the scientifically documented health benefit of honey. With varying degrees, all types of honey have been shown to have antioxidant, antibacterial and antifungal properties. While still controversial in the scientific sphere, local honey may also have a beneficial impact on season allergies. Placebo effect or not, there are lots of locals who swear by it and seek out producers of local honey.

In addition to color, the taste of honey can differ depending on what the bees graze on. I usually keep more than one type of local honey on hand and match the flavor to my culinary needs. I may want to add wild flower honey to my coffee to flavor it in addition to sweetening it. Alternately, milder tasting clover honey may be just right in my oatmeal cinnamon muffins where I want the cinnamon to shine.

I’m grateful that thanks to bustling local bees, avid beekeepers and Central Oregon Locavore, I have access to some of the finest local honey available in the area.


photos courtesy of Central Oregon Locavore

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