Archive for apitheraphy

Propolis

Already the autumn is coming, the bees know it better than us. They start being protesting, as children when they are tired, and it begins the time for sealing the beehive, because the cold at night starts being obvious, and the wind that in summer is a soft breeze, now looks like a knife that cuts, so it is necessary to close doors and windows as possible.
The bees can foresee this problem, how else could it be if they have been in the Hearth 42 millions of years. The Nature provides, in the yolks or barks of the plants, a few resinous secretions, which the bees gather, mix and re-elaborate, up to turn them into a kind of moldeable clay that is the propolis. In this way the mixture is used by them to seal, in a way more than hygienic, the beehive, since the propolis is a natural antibiotic with healing properties, antinflamatory, antitumoral, antioxidant, antiviral, antibacterial, inmunoestimulant, antiparasitic and many others.
It is gathered by a relatively small number of specialized workers from the beginning of the season, but more intensivelly in autumn. These substances are transported to the beehive to be used in the entrance, as a doormat on whom all the bees are forced to pass through, also in the coating of the beehive, protecting and waterproofing the wood, refilling holes and hardening the wood alveoli.
With the propolis they cover, even the bodies of the “opportunists” who come into the beehive (as mice, beetles and others) that for their size is impossible to get rid off by the bees. Embalmed in propolis, they remained mummified without the danger of infesting. The verified bactericidal characteristics of the propolisguarantee the asepsis and protect the whole beehive.
As bees elaborate it for us, we invite you to take advantage of all the virtuosity aspects propolis has to improve your health.

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Oak honey

“Mela” results is the honeydew coming from oaks, a honey in a very dark almost black color, smell and taste of malt very sweet,  really suitable to combat anemia by its high iron content. By clicking on the image you’ll see a presentation about the oak “mela” in pictures.

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Join the blog in Spanish language

From now, and not to duplicate work (that we have enough doing it once) we leave here the link to redirect to the main blog (in Spanish) in which he wrote about beekeeping, bees and other bee things.
http://saluberia.blogspot.com/

Greetings

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Hello world!

Welcome to WordPress.com. This is your first post. Edit or delete it and start blogging!

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Bee honeycomb

This is a honeycomb of a beehive, that honey bees have just stretch to fill with honey that are collecting and do not get time to eat, is the pantry where the bees store their spare to spend in winter time. The contribution of honey is now much higher than what the colony can spend, so that the entire surplus store it for when there is abundance.

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Keys to enjoy a good honey

To buy honey

Directly acquire honey to the beekeeper. Besides getting to know these curious characters, you can ask them about the natural environment where the honey came from and give you some advice about their properties. The organic certification is a guarantee, always when it is checked by a certifying body.
Make sure that label includes a sanitary registration, this guarantee the absence of pesticides, herbicides or  not authorized treatment on the apiary. 
You must find out if the honey comes from the last harvest, so you can enjoy all the properties of honey (overheating in the packaging process or old honey lost many of its properties, and you will just take sugars).
The pack containing honey should be made of glass or ceramic without paint.
Do not be fooled with those products that contain the word honey. Some are sugars whose source is not an apiary, such as cane sugar, of unknown origin and subjected to processes that make no more value than the sweetener. The EU makes it very clear in its legislation that can only be called the honey from the apiary.
Once the honey is at home

Keep in dark, dry place and tightly closed. This will prevent fermentation. Do not mix the remains of honey, so you can enjoy all their flavours.
Take advantage of the wide variety of mono-flower honeys we have, each with distinctive tastes and properties, it’s better to consume the diversity of mono-flower ones.
Use proper utensils for honey: dry and free of any other food.
Preferably, do not heat honey. Use those creamy honeys that do not crystallized.
Eat your honey in the first 6 months after collected.

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