Raw Honey
Nature's sweetener, barely touched, a little goes a long way and it does more than sweeten.
Why I love it
A drizzle finishes Greek yogurt, tea, a cheese board or a vinaigrette. Raw and local, it has character the plastic-bear kind never will.
Buying it
Look for raw, unfiltered, ideally local honey, it's cloudy, not clear, and hasn't been heated. Local honey carries the character of where you live.
Storing it
Room temperature, sealed, essentially forever, honey doesn't spoil. If it crystallizes, warm the jar gently in warm water; never boil or microwave raw honey.
Using it
Drizzle over yogurt and granola, stir into tea or a dressing, glaze roasted vegetables, or finish a board.
A little nutrition
Still sugar, so a little, but raw honey carries trace enzymes and antioxidants, and a small drizzle satisfies where refined sugar doesn't.
Keep raw honey raw, don't add it to anything scalding, which kills the good in it. Warm, not hot. And no honey for babies under one year.