Beekeeping likely began in the stone age, although techniques were primitive and hives were generally destroyed to extract the honey. People also gathered honey from wild bee hives in rock crevices or trees. Honey is produced by bees from the nectar of flowers. The kinds of flowers determine the color and flavor of the sweet liquid. Clover or alfalfa honey is usually light-colored and delicately flavored, while buckwheat honey is strong and dark.
Many commercial honeys are blends of honey from several sources.
The honey found on grocery store shelves contains no added chemicals or preservatives. The sweetener's natural density prevents molds, bacteria and fungi from growing. If kept at temperatures below 60 degrees, honey will crystallize, but it can be liquefied without loss of sweetness or nutrients by placing the jar in a pan of hot water. Substituting honey for all or part of the sugar called for in recipes will increase the nutritional value of the finished product. Bakers especially like honey, because it helps keep their goods fresh and moist.