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.