Alberta is a sweet place to live. We’re the world’s fifth-largest
honey producer, and we produce about 40 per cent of all
honey in Canada. Honey, you could say, is the maple syrup of
our province.
Thanks to our long summer days and ample forage crops—
grasses, clover, alfalfa and others—Alberta honeybees produce
about 140 pounds (63.5 kg) of honey per hive. That adds up
to about 40 million pounds ( 18 million kg) of the sweet stuff
produced in our province each year.
Honey is sold in a variety of formats and flavours. First,
there’s honeycomb, which is sliced from beehive frames and
sold with its honey intact. Beekeepers then separate honey
from the comb, to get liquid honey. Creamed honey is derived
when liquid honey has been churned and cooled. Different
flavours of honey are created when hives are placed in fields
with one kind of flower, or when spices or fruits are added
after harvest.
Most grocery store honey has been pasteurized to prolong
shelf life without crystallization. However, honey in any form
is still not recommended for children under the age of one.
Honey can be used in many different recipes, from baking
to drinks. It may taste sweeter to some palates than sugar, so
you can use less of it than sugar. And what better way to enjoy
it than adding a little bit to a vinaigrette for a bright and crisp
summer salad?
Store honey at room temperature. It seldom goes bad.
Honey found entombed with Egyptian mummies was still
edible after 5,000 years.|a
Honey: the maple
syrup of Alberta
WRITTEN BY KAREN ANDERSON
PHOTOGRAPHED BY SALT FOOD PHOTOGRAPHY
STYLED BY SAVORY PALATE CONSULTING
Tip: If your honey crystallizes,
simply place it in a bowl,
pour hot water around its
container and repeat as
necessary;until;liquid;again.
FOOD SIGHT
Tip: All sugars—including
white sugar, brown sugar,
honey and maple syrup—need
to be enjoyed in moderation.
The World Health Organization
suggests adults have no more
than 13 tsp ( 50 g) of added
sugar per day.
