Raw honey has existed as long as humans on earth, maybe even longer. It has been in use for thousands of years, which is not surprising given what we know today about the benefits of honey, including the fact that natural Honey is additive-free, very versatile in cooking and fact that it has an indefinite shelf life if stored properly.

It is hard in today’s world of refined sugars, sugar substitutes and refrigerating technology to appreciate the significance and worth of honey to our ancient ancestors. Archaeologists have uncovered drawings of honey, traces of honey and even well-preserved honey in various parts of the planet that highlight how early humans sought, appreciated and cherished honey.

Honey in Ancient Times

A famous painting on a rock in Valencia, Spain that is at least 8,000 years old depicts our ancient ancestors gathering honey from a wild bee nest. Other historical finds evidencing how far back in history honey has been consumed can be found in Georgia (Europe) where archaeologists recovered traces of honey from 5,000 years old clay pots in an ancient grave sites.

In ancient Egypt, there is evidence that honey was used to sweeten desserts such as cakes and biscuits. Not surprising, given that ancient Egyptians are known to be one of the oldest beekeepers, creating domestic hives from hardened mud pots. There is evidence they moved their bee hives on boats downstream along the Nile, keeping up with the various blossom cycles.

As we progress through history, we find that the production of honey was also common in Ancient Greece, that the lawmaker Solon issued a decree that "hives of bees must put them 300 feet away from those already installed by another". Archaeologists are known to have recovered ancient hives in Greece, who seemed to have modified the ancient Egyptian design by baking the mud hives into more durable terra cotta frames.

Historians and archaeologists inform us that ancient Greek beekeepers worked hard to increase their hives honey yield, including moving their bee hives long distances to capture the different pollination cycles in different areas. In ancient Greek mythology, Zeus and the twelve Gods on Olympus fed on honey in the form of nectar and ambrosia.

The Romans used honey to help their wounded recover from battle wounds, and Hannibal nourished his army with honey and vinegar as they crossed the Alps on elephants to fight the Romans.

Honey is Depicted in many religions and faiths

In the old testament, a reference to the Land of Israel as "land flowing of milk and honey" can be found. Other old testament stories illustrate how God fed Jacob honey from the rock and provided Israel with fine flour, olive oil and honey. In celebrating Rosh Hashanah, the Jewish New Year, honey is used as a symbol for the beginning of the year.

At the traditional meal celebrating the event, apple slices are immersed in honey and eaten to bring a sweet new year. Some Rosh Hashanah greetings display honey and an apple, symbolising the feast, while in some Jewish communities small straws of honey are given out to welcome in the new year.

Various Religious texts are full of mentions of honey

In the Old Testament, in the Book of Judges, Samson found a swarm of bees and honey in the carcas of a lion (14:8). The Book of Leviticus says that "Every grain offering you bring to the Lord must be made without yeast, for you are not to burn any yeast or honey in a food offering presented to the Lord" (2:11). In the Books of Samuel, Jonathan is forced into a confrontation with his father King Saul after eating honey in violation of a rash oath Saul has made (Samuel 14:24–47). Proverbs 16:24 in the JPS Tanakh 1917 version says, "Pleasant words are as a honeycomb, Sweet to the soul, and health to the bones."

In 2005 an apiary dating from the 10th century B.C. was found in Tel Rehov, Israel that contained 100 hives and is estimated to produce half a tonne of honey annually. Unlike food produced by non-kosher animals, pure honey is considered kosher, though it is produced by a flying insect, a non-kosher creature.

Mentions of honey in ancient texts extend beyond the Old Testament. In the New Testament, Matthew 3:4, John the Baptist is said to have lived for a long period in the wilderness on a diet consisting of locusts and wild honey. In Islam, an entire chapter (Surah) in the Quran is called an-Nahl (the Bees). According to his teachings (hadith), Prophet Muhammad strongly recommended honey for healing purposes.

The Quran describes honey as a nutritious and healthy food: “And thy Lord taught the Bee to build its cells in hills, on trees, and in (men's) habitations; Then to eat of all the produce (of the earth), and find with skill the spacious paths of its Lord: their issues from within their bodies a drink of varying colours, wherein is healing for men: verily in this is a Sign for those who give thought” [Al-Quran 16:68–69].

In Hinduism, honey (Madhu) is one of the five elixirs of immortality (Panchamrita). In temples, honey is poured over the deities in a ritual called Madhu abhisheka. The utilisation of honey in medicine is documented in ancient texts such as The Vedas.

In Buddhism, honey takes centre stage in the festival of Madhu Purnima, celebrated in India and Bangladesh. According to legend, after Buddha made peace among his disciples he withdraws into the wilderness, and while there, a monkey brought him honey to eat. On Madhu Purnima, Buddhists remember this act by giving honey to monks. The monkey's gift is frequently depicted in various Buddhist art.

Extraordinary Facts About Honey and Honey Bees

The honey bee is a proven survivor: Most of the domestic honey bees today, have descended from a small number of queens from their original countries in Europe and Africa where they survived through natural selection processes. The honey bee has adapted to life in places where few humans have ventured from the extreme heat and humidity of the Equator to the freezing environment of the Arctic Circle. If honey bees are eradicated from Earth, it will take only four years until serious food shortages ensue. Most of the food we eat is grown as a direct result of some form of bee pollination. Honey gets its sweetness from monosaccharides fructose and glucose, which tastes as sweet as granulated sugar. Most microorganisms do not grow in pure honey, so the sealed honey does not spoil, even after thousands of years. The largest honey producing country according to a 2014 UN Food and Agriculture Organisation (FAO) is China, accounting for 31% of total world production in that year. The next four countries together (Turkey, USA, Russia and Ukraine) accounted for 22% of the 1.5 million tonnes of honey produced worldwide. In the commercial bee hive or a wild nest, the three types of bees you will find are:

A single female queen bee

Some male drone bees to fertilise new queens, whose number varies by season

20,000 to 40,000 female worker bees: these are the bees that fly around to pollinate flowers and collect nectar which is later converted into honey in the hives

How to Tell if Honey is of High Quality?

Fragrance, taste, and consistency are all indictors of quality in honey. At room temperature (20 degrees Celsius) high-quality honey should flow from a knife in a straight stream, without breaking into separate droplets. After dropping, quality honey should form a bead.

When pouring high-quality honey from a jar, it should form small layers that disappear quite rapidly, denoting high viscosity. If this does not happen then the honey may have a high water content in it (usually over 20%). High moisture content honey is not suitable for long-term storage as it becomes vulnerable to bacterial and mould growth.

In jars, fresh honey should appear as a pure, consistent fluid, and should not set in layers. Within a few weeks to a few months of extraction, many varieties of honey crystallise into a cream-colored solid. Some varieties of honey, including tupelo, acacia, and sage, crystallise less often.

100% Raw and natural honey may naturally crystallise over time - this is normal and a sign of a natural pure honey. To make it runny again all you need to do is remove the lid and warm up the jar slowly in a pot on the stove with some water (place the glass jar sitting in the bowl making sure no water touches the honey - getting water in the honey will ruin it!) Make sure the water temperature does not exceed 50 degrees Celsius- and never ever try to warm it up in in the microwave!

Raw, unfiltered honey contains bee pollen, which is one of the nature’s most wholesome nutrients. Some commercial producers pasteurise their honey to prevent it from crystallisation. When honey is ultra-filtered or pasteurised, the bee pollen is removed, and its many benefits are lost.

Also, pasteurisation may alter the natural chemical properties of honey including, changing the enzyme levels. Chateau Rouge honey is 100% pure and is coarsely filtered, never pasteurised, to guarantee the freshest, most delicious and nutritious honey ever.

Common Myth about 'Organic' Honey:

It’s almost impossible to find a truly organic honey. Bees can fly several kilometres from away from their hive in search of nectar and given there are so many non-organic farmers and farms; it is very hard to guarantee whether the flowers bees collect nectar from are pesticide-free.

How to Store Honey to Guarantee Freshness

Honey is best stored in glass jars at room temperature. Avoid non-food plastic containers for storage as honey can absorb unsafe chemicals from their surface which could lead to health problems. Non-food plastic containers may also lead to oxidisation of the honey.

Refrigeration is not required, and temperatures between 10-21 Celsius will keep honey fresh. Ensure the lid is properly sealed as honey tends to absorb smells and moisture when left exposed to air for long times. Always, ensure honey is always stored away from direct sunlight. Kitchen cupboards and pantries are ideal places to store your honey, provided they are not close to a heat source.

Another reason to make sure your honey jar is properly sealed is to avoid exposure to moisture. The main reason pure raw honey does not spoil for long periods is that it contains very little water, making honey a very inhospitable environment for bacteria. Careless sealing of your honey jar invites moisture build up over time inside the jar and cause the honey to spoil.

Top Tip: Avoid dipping eating or cooking utensils with food particles into your honey. This may alter your honey’s smell and flavour, and encourage mould growth.

When natural honey gets older, it may solidify and crystallise. This process is natural and is an indication you have purchased natural pure honey. You should be worried if your honey never crystallises as it means it has been pasteurised, a process which removes many of the beneficial nutrients found naturally in honey.

To turn any granulated or partially-granulated honey back into a clear, runny honey liquid just remove the lid and gently warm the jar right through in a small pan of water. Turn the hob on low and leave the jar in until the honey goes runny - make sure that you keep the water warm but not boiling - below 50 deg. celsius (placing the jar in a warm oven also works at 'plate-warming temperature').

This doesn’t affect the natural goodness or flavours at all, but it will make it stay clear and runny again for quite some time. However, make sure this does not overheat the honey - don't ever rush it!

Freezing can help avoid unwanted changes to your honey. If you don't plan to use your honey for a few months, you may want to consider freezing it. Make sure you freeze it in a container that leaves extra room for the honey to expand, as it tends to do when frozen.

Frozen honey can be stored for up to two years and to use just allow the honey to thaw at room temperature.

Top Tip: Avoid thawing frozen honey by putting it in a fridge as this will crystallise the honey.

Our Favourite Honey Recipes

Goats’ cheese, peach and radicchio salad

(Adapted from:BBC Recipes)

Ingredients:

For the salad use:

½ red onion, thinly sliced

4 heads radicchio, trimmed and cut into wedges, keeping the root on so it holds together

2 peaches, de-stoned and cut into thin wedges

handful green salad leaves, such as watercress or rocket

1 tbsp toasted hazelnuts

100g fresh goats’ cheese, crumbled into pieces

1 small red chili, finely chopped

handful fresh mint leaves

For the dressing:

1 tbsp olive oil

½ tsp Dijon mustard

¼ tsp honey

1 tsp cider vinegar

Method:

To make the salad, place the red onion in a bowl of iced, salted water and leave for a couple of minutes to mellow the flavour. Drain and set aside. Preheat a barbeque or grill to high and cook the radicchio and peach slices for 2–3 minutes on each side until they are slightly wilted and charred. To make the dressing, whisk all the ingredients together in a small bowl and set aside. To assemble, scatter the leaves, cooked radicchio, peaches, onion, hazelnuts and goats’ cheese over a large platter. Garnish with the chopped chilli and fresh mint leaves. Drizzle with the dressing just before serving. Serve with other barbecue dishes and summer iced organic herbal teas.

Langoustines en papillote with raw honey, ginger and lemon

(Courtesy of:BBC Recipes)

Ingredients:

18 Jersey Royal potatoes

3 tbsp cold-pressed rapeseed oil

12 asparagus spears, woody ends removed

100g unpasteurised natural raw honey

1 lemon, juice only

200g fresh root ginger, finely grated, juice squeezed out and reserved

24 langoustines (peeled and cleaned)

salt and freshly ground black pepper

Method:

Preheat the oven to 170C/150C Fan/Gas 3½. Boil the Jersey Royals for 10–15 minutes, or until tender, then cool in cold water and set aside. To make six parcels, lay kitchen foil on top of some greaseproof paper and cut out six 30x40cm/12x16in rectangles. Fold each rectangle in half and cut into half of a heart shape, then unfold into a heart. Lay the hearts foil side-up and brush each one with some rapeseed oil, then place three Jersey Royals in the middle of each piece of foil and crush lightly with a fork. Place two asparagus spears on top of each, season with salt and pepper and drizzle with a little more rapeseed oil. Place the honey in a small saucepan over a low heat to warm through. Add the lemon and ginger juices and season with salt and pepper. Place six langoustines on top of each parcel and drizzle with the honey, lemon and ginger juice mixture. Seal the pouches and bake for 7 minutes. Place each parcel in the centre of a plate, open and serve.

Mackerel with honey miso, daikon radish, spring onion and horseradish cream Ingredients: 2 fresh mackerel fillets

100g sea salt flakes

100g caster sugar

½ daikon radish

extra-virgin olive oil, for frying

100g miso paste

50g runny natural honey

50ml soy sauce

30ml mirin

30ml rice wine vinegar

1 shallot, finely sliced

50ml red wine vinegar

100ml double cream

2 tbsp plain yoghurt

50g fresh horseradish, finely grated

1 lemon, juice only To serve: 1 sheet nori seaweed

5 radishes, 3 thinly sliced, 2 left whole

2 spring onions, sliced diagonally

5g red amaranth

5g watercress leaves picked and washed

5g fresh coriander

drizzle olive oil Method: Put the fresh mackerel fillets in a bowl and season with the salt and sugar - stir well. Cover and refrigerate for 2 hours. Thinly slice the daikon and put in a bowl of iced water. For the horseradish cream, put the shallot and red wine vinegar in a saucepan over a medium heat and reduce until all the moisture has completely evaporated. Set aside and leave to cool. Lightly whisk the cream in a medium-sized bowl, and add the yoghurt and horseradish and stir in the cooled shallots. Season with salt and half of the lemon juice. Set this all aside. Gently wash the mackerel fillets in water and pat the fillets dry. Heat the oil in a large frying pan over a medium heat and fry the mackerel skin side down for 3–4 minutes. Remove from the heat and allow to rest. Whisk the miso and honey in a clean bowl until this forms a nice smooth paste. Gradually add the soy sauce, mirin and rice wine vinegar. Season the mixture with the remaining lemon juice. Drain the daikon and add to the miso dressing. Put the nori seaweed sheet into a food processor and blitz until you have a fine crumb texture. Set aside for now. To serve, divide the daikon and miso mixture between two plates and scatter over the sliced red radish and spring onion. Place the mackerel fillets on top and spoon over the horseradish cream. Garnish with the red amaranth, micro coriander, watercress leaves, whole red radishes, nori seaweed crumb and a drizzle with the olive oil.

Madeleines with Lemon Curd

(Courtesy of: BBC Recipes)

Ingredients:

For the madeleines:

3 free-range eggs

130g sugar

200g plain flour

10g baking powder

20g raw honey

4 tbsp milk

200g butter, melted and cooled

1 unwaxed lemon, finely grated zest only

A punnet of fresh raspberries

Some icing sugar, for dusting

For the lemon curd:

1 unwaxed lemon, finely grated zest and juice only

pinch of salt

40g sugar

45g butter

2 free-range egg yolks

Method:

Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.

Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.