WHITE CLOVER HONEY
Our bees created this batch of honey while pollinating white clover pastures across Tasmania’s northern Midlands.
Our unfiltered clover honey contains traces of beeswax, pollen and propolis — just how the bees make it.
All our honey will candy (crystallise) over time to produce a semi-solid, creamy texture. Most people love this texture, but if you prefer a runny honey, just gently heat the jar in warm water. Try to keep the temperature below 35oC to retain the natural health benefits of the fragile enzymes in the honey.
Our bees created this batch of honey while pollinating white clover pastures across Tasmania’s northern Midlands.
Our unfiltered clover honey contains traces of beeswax, pollen and propolis — just how the bees make it.
All our honey will candy (crystallise) over time to produce a semi-solid, creamy texture. Most people love this texture, but if you prefer a runny honey, just gently heat the jar in warm water. Try to keep the temperature below 35oC to retain the natural health benefits of the fragile enzymes in the honey.
Our bees created this batch of honey while pollinating white clover pastures across Tasmania’s northern Midlands.
Our unfiltered clover honey contains traces of beeswax, pollen and propolis — just how the bees make it.
All our honey will candy (crystallise) over time to produce a semi-solid, creamy texture. Most people love this texture, but if you prefer a runny honey, just gently heat the jar in warm water. Try to keep the temperature below 35oC to retain the natural health benefits of the fragile enzymes in the honey.
Tasting Notes
Our clover honey is renowned for its light colour and subtle flavour. Clover honey crystallises faster than many other honeys to produce a semi-solid creamy texture. For those who prefer a honey that is not too sweet — this one’s for you.
Our Honey
Our honey range changes with the seasons and the crops our bees are pollinating. We only harvest honey when the seasons are plentiful and the crops our bees are pollinating are abundant.
