Notes from the mountain, the hive and the kitchen.
Can you take Greek honey on a plane? The 100 ml cabin rule, how to pack jars in checked luggage, and honey entry rules for the UK, US, Australia and NZ.
Where to buy real Greek honey in Athens: what to check on the label, and our honey shop at Asklipiou 24, six minutes from Panepistimio metro.
Thyme honey or pine honey? Nectar or honeydew, taste, colour, crystallisation, uses and price: the two great Greek honeys side by side.
Why honey crystallises: the sugars, the temperature and the variety. Why set honey is normal, and how to make it runny again without spoiling it.
How to tell if honey is pure: why the water, flame and thumb tests fail, and what really tells you the truth about raw Greek honey.
A calendar of Greek honey varieties: orange blossom in spring, thyme in early summer, fir and pine later on, heather and arbutus in autumn.
Pine honey is made from honeydew, not nectar. What that means, where Greek pine honey comes from, and how our pine honey from Euboea tastes.
How bees turn tree resin into propolis, the glue that seals their hive, what they use it for, and how beekeepers collect it.
Greek thyme honey from Mount Kithaironas, the Mani and Crete: how it is made, how it tastes, and how to enjoy the best-known honey of Greece.
