Honey......as sweet as.......

Just reeling from a honey tasting courtesy of Rowse Honey. I have, literally, gone into sugar overload but in spite of that, it was an interesting experience. I learnt two things in particular that I want to "share". One that honey is a mixture of fructose and glucose and the more glucose a honey contains, the more likely it is to crystallise (i.e. set). Secondly that as bees travel a certain distance - some say a radius of two, others up to six miles from the hive - I thought it it was where the hive was placed that determined what the honey was called. So if it's put in an orchard, it's a blossom honey; in other words a bit of hit-and-miss guesswork but, apparently not so. Pollen has a different shape according to the fruit or flower or crop it comes from and it shows under a microscope - so you can actually tell scientificially. Interesting huh.......