Buy May honey

Today we will talk with you about May honey. We will tell you what characteristics and useful properties it has, how polyfloral honey differs from monofloral honey, and why in ancient times good honey cost more than caviar.

May honey - the name itself hints to us that this honey is collected by bees from flowers blooming in the month of May. And there are many such flowers: dandelion, flowering apple tree and other garden trees and shrubs, hazel, willow and so on. And since it is difficult to single out one thing in this variety, beekeepers call such honey polyfloral (that is, honey from many flowers and plants).

If bees collect nectar mainly from one plant, for example, from flowers of buckwheat, acacia or linden, then this honey is usually called monofloral (that is, collected from one flower). And as you already understood: May honey belongs to polyfloral honey varieties. That is why the aroma of this honey is both intense and very soft, depending on which flowers the nectar was collected from. Its taste is very sweet. It is especially valuable that this honey is pumped a little, since the main amount of May honey must be left to the bees so that they can fully “work” the rest of the season.

The period of crystallization of May honey varies greatly depending on the region of collection and flowers-melliferous plants. Sometimes it remains liquid until winter, and sometimes it becomes solid by the end of summer. Many plants are in full bloom in May, all of which provide the incredible healing properties of May Honey. It has a pronounced anti-inflammatory, antipyretic, analgesic effect. This honey is recommended for the treatment of diseases of the gastrointestinal tract, helps scarring of wounds and ulcers, accelerates the regeneration of the skin, stops bleeding and heals skin diseases. Diabetics are even allowed to eat it, because it does not harm the work of the pancreas. May honey is also a wonderful natural sleeping pill. To do this, it is enough to eat one tablespoon of this honey every day at dinner.

Honey is a truly amazing gift from nature. This product was highly valued by our ancestors. Did you know that there was a time when honey was much more expensive than red caviar? The “Chronicle of the events in the city of Tver by the Tver merchant Mikhail Tyulpin” has survived to this day. The merchant scrupulously kept records of the events taking place in his city, collected information about the weather, and also fixed prices for food. And in his diary there is an interesting entry for December 1822 with a list of prices for various foodstuffs, among which there is “red caviar - 50 kopecks, good honey 80 kopecks. , average 50 kopecks, white sugar - 1 rub. 15 kopecks, gray - 1 rub. " The data that caviar is much cheaper than honey immediately attracts attention: they ask for 80 kopecks for honey, and only 50 kopecks for caviar. How can this price difference be explained? The fact is that fishery was well developed in Russia, caviar did not have the price that it has acquired now. But industrial beekeeping was just beginning to develop. Honey was obtained through beekeeping: this is a dangerous and laborious process. Only at the end of the 19th century, apiaries with frame hives began to appear. That's why they paid for honey more than for caviar. It seems strange now that honey is cheaper than sugar. Today the price of honey on the shelves is ten times more expensive. This can be explained by the fact that sugar production in Ukraine began to develop only in the 19th century. This production was only gaining momentum, but in fairness, it is necessary to answer that thanks to the protectionist support of the state, by the beginning of the First World War, Ukraine will become the second sugar producer in the world. Thus, there was little sugar - and therefore it cost more. Subsequently, gaining momentum - this product practically displaced honey from use. Today, there are 400 grams of honey per capita in Ukraine. Meanwhile, in Russia honey was the main sweetener, drinks were made from it, used in cooking. By its properties, it is much more useful than sugar. Therefore, let's eat more honey: both polyfloral and monofloral, for breakfast, dinner and lunch.