Pasieka Skarby Roztocza

Forest honey  is made from the nectar of various melliferous plants, such as blackberries, raspberries, blueberries, limes, chamomile and wild roses, as well as from deciduous or coniferous honeydew. The colour of  forest honey  depends on the given harvest, i.e. when and from which flowers the bees collected the nectar. This means that forest honeys from our apiaries may be slightly different from each harvest, and this is by no means a disadvantage. :) We usually offer  spring forest honey  (usually slightly lighter) and  autumn forest honey  (darker due to the higher content of honeydew, also called nectar-honeydew honey).

In response to many of your questions, we present you with a new limited product category in our store - honey with fruit . Try our version of this healthy combination of honey and fruit and be sure to let us know what you think. Cheers!

Nectar-Honeydew Honey is mostly obtained in forest areas rich in both deciduous and coniferous forests. Honey is usually created when a forest apiary is focused on producing pure honeydew honey, however, due to the prevailing difficult weather conditions, bees will bring in nectar from nearby plants in addition to honeydew. Thanks to this, nectar-honeydew honey is characterized by an aromatic honeydew taste and health benefits characteristic of both honeydew and nectar honey.

Insects collect plant sap from leaves and branches of coniferous and deciduous trees, from which they use protein components, and the remaining sweet, viscous liquid consisting mainly of carbohydrates, called honeydew.  Nectar-honeydew honey  is thicker than nectar honey and contains more mineral compounds, especially potassium, phosphorus, chlorine, sulfur, calcium, magnesium and iron, thanks to the honeydew it contains from deciduous and coniferous trees.

Bee bread  is created from pollen brought to the hive by a forager bee, which is not collected by a collector, as is the case with pollen loads offered, but is instead transferred to a worker bee in the hive, who then places it in wax cells in a frame, cleverly stuffing it with her snout. When collecting pollen from flowers, and also during this process, the bees enrich the resulting bee product with enzymes from their salivary glands.

When the cell is almost full, young worker bees add some royal jelly and honey to it, and the whole thing is secured with a thin layer of beeswax. The product prepared in this way, due to the constant temperature in the hive at around 30 degrees Celsius and the tight structure of the cell and the presence of royal jelly, starts the process of lactic fermentation, which refines this product, preserves and enriches the pollen with additional micro- and macro-elements, vitamins, and makes it more digestible.

Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Forest honey  is made from the nectar of various melliferous plants, such as blackberries, raspberries, blueberries, limes, chamomile and wild roses, as well as from deciduous or coniferous honeydew. The colour of  forest honey  depends on the given harvest, i.e. when and from which flowers the bees collected the nectar. This means that forest honeys from our apiaries may be slightly different from each harvest, and this is by no means a disadvantage. :) We usually offer  spring forest honey  (usually slightly lighter) and  autumn forest honey  (darker due to the higher content of honeydew, also called nectar-honeydew honey).

In response to many of your questions, we present you with a new limited product category in our store - honey with fruit . Try our version of this healthy combination of honey and fruit and be sure to let us know what you think. Cheers!

Nectar-Honeydew Honey is mostly obtained in forest areas rich in both deciduous and coniferous forests. Honey is usually created when a forest apiary is focused on producing pure honeydew honey, however, due to the prevailing difficult weather conditions, bees will bring in nectar from nearby plants in addition to honeydew. Thanks to this, nectar-honeydew honey is characterized by an aromatic honeydew taste and health benefits characteristic of both honeydew and nectar honey.

Insects collect plant sap from leaves and branches of coniferous and deciduous trees, from which they use protein components, and the remaining sweet, viscous liquid consisting mainly of carbohydrates, called honeydew.  Nectar-honeydew honey  is thicker than nectar honey and contains more mineral compounds, especially potassium, phosphorus, chlorine, sulfur, calcium, magnesium and iron, thanks to the honeydew it contains from deciduous and coniferous trees.

Pollen  is collected by bees from blooming flowers of plants and trees, then mixed with a small amount of their saliva or nectar and then formed into balls, it is carried on their legs to the hive. When flying into the hive, the bee passes through the so-called bottom pollen catcher, where the pollen loads are precipitated onto a tray, from which the beekeeper later obtains this bee treasure.

Fresh pollen itself contains approx. 35% water after collection, so in order to protect it from mold, excess water should be removed by drying - this process takes approx. 3-4 days until the water content is at least 6%. The next step is pollen purification - pollen naturally contains small impurities from the hive such as wax, parts of bees or small grass elements, so it is carefully sifted on sieves and winnowed on a winnowing machine to obtain the purest raw material possible. The last stage involves a 2-3 day freezing process at -18 degrees Celsius, which has antibacterial functions and protects it from microorganisms.

Depending on the plant  the pollen comes from  , its surface may be rough, hooked or sticky, etc. The colour of  bee pollen  also varies depending on the flowers from which it is collected. It is mainly yellow and in shades of this colour, but naturally, darker pollens may also appear in the pollen, such as blue phacelia, dark pollen grains from gooseberries or black pollen beds from poppies. Colour also has an impact on taste, because spring pollens tend to be soft, light and delicate in taste, while the further into the season it takes on many colours, and their grains tend to be darker, harder and bitter in taste, but it is their biological diversity that guarantees the richness of so many beneficial micro and macro elements.

Forest honey  is made from the nectar of various melliferous plants, such as blackberries, raspberries, blueberries, limes, chamomile and wild roses, as well as from deciduous or coniferous honeydew. The colour of  forest honey  depends on the given harvest, i.e. when and from which flowers the bees collected the nectar. This means that forest honeys from our apiaries may be slightly different from each harvest, and this is by no means a disadvantage. :) We usually offer  spring forest honey  (usually slightly lighter) and  autumn forest honey  (darker due to the higher content of honeydew, also called nectar-honeydew honey).

In response to many of your questions, we present you with a new limited product category in our store - honey with fruit . Try our version of this healthy combination of honey and fruit and be sure to let us know what you think. Cheers!

Coniferous Honeydew Honey  comes from coniferous tree honeydew - mainly from fir nectar, but honeydew also occurs on other trees and shrubs such as pines, larches, spruces, and arborvitaes. It is a very unique honey, because its acquisition depends not only on nectar, but also on appropriate weather conditions. This species is one of the hardest to obtain and one of the most expensive types of honey on the Polish market. Honeydew honey is thicker than nectar honey and contains more mineral compounds - especially potassium, phosphorus, calcium, magnesium and iron.

We also recommend  nectar-honeydew honey  as an equally interesting alternative  - it is also intense in taste with a predominance of honeydew, but with an admixture of nectar from the forest floor and surrounding meadows, thanks to which it combines the advantages of honeydew and nectar honeys.

We do not add any juices or syrups to our honeys - all of this is the result of the work of our bees alone. Bees love to collect pollen from every raspberry variety - we, on the other hand, benefit by obtaining delicious  raspberry honey . Because raspberry flowers provide them with a lot of nectar and contain a lot of sugar. It should be noted that  the raspberry honey created in this way  also depends on the location of the apiary, which must be located near raspberry bushes so that this delicious elixir is created only from raspberry flowers. In Poland, the largest raspberry crops are located in the Lublin region and in our eponymous Roztocze, which allows for the production of delicious  raspberry honey  :)

For this reason,  buckwheat honey  is recommended for consumption by, among others, the elderly, people diagnosed with atherosclerosis and those in a high-risk group. Simple sugars contained in  buckwheat honey  are easily absorbed into the bloodstream and can nourish the heart muscle in a relatively short time. Thanks to their content,  buckwheat honey  eliminates sugar as a significant risk factor for atherosclerosis.

Goldenrod honey  is definitely harder to come by than other types of honey, partly because the beekeeper has to leave some of it as food for the bees for the winter.

Goldenrod blooms most intensively at the time when bees begin their winter preparations. It is therefore important to remember that every beekeeper must take care of late feeding of bees in order to obtain  honey from goldenrod .