ISO: ISO rvb et al regarding my honey purchases.

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debbie_in_ga

Well-known member
I mentioned how much I disliked

the store brand honey (clover) I had and how it made my throat hurt.

Next time I went back to the

store I bought some locally made Tupelo honey (not knowing Tupelo

was a tree and not just a city!) Much, much better!

I saw plenty of clover honey at

Whole Foods today, so I'm assuming it's not all as wretched as the

stuff I had. I, however, am moving up a notch in my honey

consumption (except when I want to make Honey Baked Chicken--cheap

clover will do!)

rvb suggested I check out the

blue borage honey at Whole Foods. After looking at

I-don't-know-how-many feet of shelf space of honies, I finally found

it - at $16 a jar (500 gram). I stared, I pondered, I turned it down

and kept looking. I found another jar of honey with the same pretty

flower on it and brought it home for half the price. Liquid gold!

Thick, sweet, delectable. Just what honey should be!

The brand is Airborne New Zealand

"Vipers Bugloss" Honey. From the back of the jar: "Vipers

Bugloss" also commonly known as "Borage," this wild flower covers

the hills of the Central South Island in the sea of brilliant blue

colour during summer months.  The seed, resembling a Viper's

head, was once mistakenly used as a treatment for snakebite giving

the plant its unusual name.  The honey has a delicate flavor

with a "chewy" texture.

I probably won't buy a $7.50 jar

of honey every time, but I definitely have lots more experimenting. 

A grueling job, but I feel I must persevere! 

Thanks for the tip, rvb, and

thanks to everyone for your input!

Debbie

 
thanks and smooch, debbie...

if you're a vodka fan, chill a martini glass in the freezer, drizzle some honey like the blue borage in and top pour in voka from the freezer.

or use the honey as glue for edible flowers. (if it ever gets warm enough again for flowers to bloom...)

 
I look for local honey wherever I travel....

I've had lime honey and acacia honey from Lucca, Italy, prickly pear cactus honey from New Mexico, sourwood honey from Tennessee, guavaberry honey from St. Maarten (the only one I did not care for), and I buy blueberry honey from Maine, cranberry honey locally (we have a bog in town).
I was not a honey fan as a kid, but I have reformed. I like adding it to my tea and using in recipes where it is an option.
Like Debbie, I'm not so particular what honey I use if I make honey mustard or honey roasted chicken (like Ina Garten's), but I am lucky that my duaghter knows a few bee keepers who give her quarts of the stuff every year. I am never without a mason jar full.
Next trip to Whole Foods I will need to look for borage honey.

 
I have taken to putting honey in my coffee with a dash of cream and cinnamon. It's delish.

 
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