The bees are currently asleep. In Scotland, when the temperature goes below 10degC, they form a cluster around the queen and go into a “torpor” sleep. The most important thing for them at this point is to keep the queen warm so that she survives through to spring.
Meanwhile, I’ve been looking at more ways to use honey and wax – the very traditional uses that have been common for centuries. Honey is messy and takes a bit of work, but is incredibly rewarding. I love watching the amber gold pour stickily into the jars after filtering. I’m constantly amazed at how the flavour can differ so much, depending on what the bees have been foraging. I decided last year (2021) to revamp my labels as I’ve now got a better idea of the kind of image I want to promote – not so much a “traditional” look but rather a modern and natural look and although I can’t claim that it’s organic honey (I’ve got no control over the pesticides that may be being used in the gardens nearby) I wanted to have an eco-friendly look as well.
I decided to use the name/label my sister had invented as a play on my name, and it has made people smile when they see it. At least, they should remember the name of my label. I had to include the standard information that is required, which means putting a “best before” date (even although everyone know honey can still be edible after 1,000 years).