Alberta is a sweet place to live. We’re the world’s fifth-largesthoney producer, and we produce about 40 per cent of allhoney in Canada. Honey, you could say, is the maple syrup ofour province.
Thanks to our long summer days and ample forage crops—grasses, clover, alfalfa and others—Alberta honeybees produceabout 140 pounds (63.5 kg) of honey per hive. That adds upto about 40 million pounds ( 18 million kg) of the sweet stuffproduced 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 andsold with its honey intact. Beekeepers then separate honeyfrom the comb, to get liquid honey. Creamed honey is derivedwhen liquid honey has been churned and cooled. Differentflavours of honey are created when hives are placed in fieldswith one kind of flower, or when spices or fruits are addedafter harvest.
Most grocery store honey has been pasteurized to prolongshelf life without crystallization. However, honey in any formis still not recommended for children under the age of one.
Honey can be used in many different recipes, from bakingto drinks. It may taste sweeter to some palates than sugar, soyou can use less of it than sugar. And what better way to enjoyit than adding a little bit to a vinaigrette for a bright and crispsummer salad?
Store honey at room temperature. It seldom goes bad.Honey found entombed with Egyptian mummies was stilledible after 5,000 years.|a
Honey: the maple
syrup of Alberta
WRITTEN BY KAREN ANDERSONPHOTOGRAPHED BY SALT FOOD PHOTOGRAPHYSTYLED BY SAVORY PALATE CONSULTING
Tip: If your honey crystallizes,simply place it in a bowl,pour hot water around itscontainer and repeat asnecessary;until;liquid;again.
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.