One Honey is never the same as another honey and so you can never talk about honey as a singularity. Honey is planetary. An entire world is reflected in it. It is because many factors affect the composition and texture: Weather conditions, nectar and pollen supply within the flight circle, health condition of the bee colony, its housing, thus also the location and the care for the bees. In Berlin there are five main tree nectar sources. This is the basis for a good nectar and pollen supply for our honey bees and for a beautiful honey harvest.
My roof top honey is characterized by the taste of the main tree-species as well as by a water content that is relatively low. It is between 14,5 % and 17 %. In this condition fresh honey is rather viscous, mature honey in autumn more crystallized. I stir the honey only very little, in order to preserve the internal connection. When stirring I give therefore only a little momentum. Then it can happen that the honey throws honey blossoms in winter. This is to forgive him. In taste the year moves from woody to minty to strong.
Spring honey is harvested in May. It is a mixture of Norway maple, horse chestnut and cherry fruit and spring flowers like forget-me-not. The colour is reddish to maroon-brown. It remains liquid and clear for a long time. It's taste: more woody to nutty fruity.
The early summer honey is harvested in mid-June. It is characterized by the Robinia. The taste ranges from sweetly mild and a greenish shimmer to herbaceous, spicy, minty, if a little lime is already present. This honey remains liquid for a long time.
The summer honey is harvested at the end of June/beginning of July. It is stronger, more yellow, darker and it will crystallize faster. It is characterized by the lime tree, the Tree of Heaven and the Maron Chestnut. Depending on the time of spinning, it also contains honeydew from the lime tree, which makes it taste even stronger and sometimes maltier.
Usually I harvest several times at the apiaries, but always only a few combs. I pay attention to ripe honey.
My honey is centrifuged by hand and carefully treated in every step. Honey is a carrier and it has a memory. Real honey is healthy and stimulates our mind. In my beekeeping there is a game with many unknowns and so the honey tastes different every year.
The quality of my honey is above all characterized by a low water content (below 17.5 %) (pdf 701 water content) and high invertase activity. (https://www.honig-verband.de/waermeschaedenwas-uns-das-enzym-invertase-ueber-honig-verraet)
This is a value that shows the enzyme activity of sugar conversion in honey and it is considered as a sign of nature’s own. If honey is heated or if honey is old, the value and consequently also the activity decreases. On the global honey market a minimum value of 64 is required. In the analyses my peak value was above 400.
Some ingredients, such as inhibins (substances that inhibit bacteria), are sensitive to heat and light. Therefore, it is important not to heat the honey for consumption. It also likes to be stored in a dry, cool and dark place, i.e. in the cupboard.
I prefer to harvest pure flower honeys. This is shown in the annual honey analyses by the electrical conductivity value of less than 0.5 mS/cm.
The pollen analyses also show, among other things, how great the plant diversity in Berlin is! More than 500 pollen samples were analyzed for each analysis.
These can be attributed to 25 different plants and plant genera. A dream!
I am concerned with human-nature relationships in urban space. I am interested in contemporary care measures. I like working in the garden, touching the ground with my hands. I love to do beekeeping. I am engaged in a reinterpretation of beekeeping in an urban context. It shall incorporate a spiritual connection to the bees as well as a contemporary technique. It is about recognising bees as equal parts wildlife, pets and livestock, further it is about sharing a daily moment with them - but not in your own garden but on public or/and unused land, harvesting delicious honey, all handmade and at a slow pace, from nectar sources that belong to the city and can be used as commons, and it is about sharing the good honey among friends.