Every good deed we do helps restore balance and harmony to the environment we live in. We strive to instill respect for the natural balance of Earth’s cycles by providing educational workshops and tours to children of all ages. Our classes take place in the backyard of our mini organic farm.
Here at Backyard Bee’s, we hand process our honey comb from uncapping to bottling. All our honey is gravity strained and unheated, which preserves the honey’s natural aroma, nutritional value, and fine taste. The result is pure 100% natural honey for you to enjoy.
How is honey made?
Bees use the very flowers in your backyard to produce their honey. Worker bees carry sweet nectar in their honey stomachs back to the hive to be put in the comb. During this time, enzymes in the bee’s stomach are transforming nectar into honey. Once in the hive, the honey is dehydrated to about 17% water and is then capped with pure beeswax to be later used as food.
Antibacterial Properties of Honey
- The high osmolarity of honey kills bacteria and fungi by drawing water from their cells, ultimately dehydrating them
- Honey is acidic, with a pH of about 4, which inhibits the growth of most bacteria
- Honey has the necessary components to produce minuscule amounts of hydrogen peroxide over a long period of time. This slow release makes honey an ideal substance to help in the treatment of small wounds and bacteria caused disorders.
- Floral nectar components also lend to the healing properties of honey. Flavonoids, which are beneficial substances produced by plants, are also found in honey and contribute to honey’s antibacterial properties.
Honey Cough Syrup
- 1 1/2 Tb zest of 2 lemons
- 1/4 cup peeled, sliced ginger, or 1/2 teaspoon ground ginger
- 1 cup water
- 1 cup honey
- 1/2 cup lemon juice
In a small saucepan, combine lemon zest, sliced ginger and one cup water. Bring mixture to a boil, simmer for 5 minutes, then strain through into heat-proof measuring cup. Rinse the saucepan and pour in one cup of honey. On low heat, warm honey, but do not allow it to boil. Add strained lemon ginger water and lemon juice. Stir until it forms a thick syrup. Pour into clean jar with lid. Can be refrigerated for up to 2 months
*Children ages 1 to 5, use 1/2 to 1 teaspoon every 2 hours. Ages 5 to 12, use 1 to 2 teaspoons every 2 hours. Ages 12 and older and adults, use 1 to 2 tablespoons every 4 hours.