Is your honey organic?

Unfortunately, current USDA Certified Organic labeling rules require us to prove that every flower the bees feed on is organic, which is not feasible.

We do use a naturally occurring miticide called Formic Acid to control the population of parasitic mites in our hives (the Varroa Destructor Mite feeds on honeybees and is one of the leading contributors to the declining honeybee population). Honeybees, ants, apples, onions, and numerous other plants and insects make Formic Acid naturally.

Is your honey raw? (What is raw honey?)

Yes! Our honey is never heated or processed, and we filter to 1875 microns using gravity not pressure. This allows us to remove impurities but keep proteins and local pollen.

My honey is thick and crystallized – is there anything I can do?

Crystallization is a natural occurrence with raw honey, but it is easy to fix. Just let your honey bottle soak in a mug of warm water until the crystallization goes away. You may have to repeat this from time to time. Some honey will crystallize faster than others, but all honey can crystallize.

Can I buy in person / pay in cash?

Absolutely! During the growing season, we keep a self-service stand stocked at the end of the drive. The stand accepts cash, VenMo (@BuzzOffOhio), or PayPal (sales@buzzoff.biz). Alternatively, you can contact us to arrange a convenient pickup time. We do accept credit cards at farmers markets and shows, but not at the self-service stand.

What is the shelf life? (Does honey expire?)

Honey will never spoil and has an indefinite shelf life. You do not need to refrigerate honey, it can be stored at room temperature. You may notice some crystallization if it sits for too long, but that is easy to fix (see above).

Are you registered with ODA?

Yes, we are registered with the Ohio Department of Agriculture, under 2023 Apiary Certificate #89111 and Beekeeper Identification #9328.

You label your honey with specific flowers, how do you know what is in it?

The bees will naturally prioritize close flowers, and flowers with the most nectar. By keeping an eye on what has been in bloom close to us, and timing when we remove the honey, we can make some assumptions about the primary source of the honey. There will always be a blend of secondary sources, but the primary source will make up the majority of the flavor profile.