Different types of Honey

  • Polyfloral Honey

    Natural herbal honey bee possesses valuable nutritional and medicinal properties, being collected from various field and mountain flower plants. Multiflower honey is recommended for fatigue, overall body and immune system strengthening, and itsantisclerotic effects.

  • Linden Honey

    The monofloral linden honey is lightlycolored. Lime honey has antimicrobial, anti-inflammatory and expectorant action - therefore recommended for colds, tonsillitis, bronchitis, bronchial asthmaetc.

  • Acacia Honey

    Delicate, nutritious, pleasant…
    Its special taste, various qualities and slow crystallization process make acacia honey one of the most popular honeys on the market. Acacia honey is recommended for insomnia, gastro - intestinal, biliary problems, and most of all,everyday consumption.

  • Manuka honey

    Honey dew characterize the so-called honeydew elements - is derived from mana (honeydew) in coniferous and deciduous trees and pollen from plants nemedonosni. Honeydew honey is dark sweetness is medium, aroma - a specific, crystallization - slow, texture - thick.

  • Sunflower honey
  • This golden-colored honey is used in bronchial spasms, colitis, food and a prophylactic effect. Sunflower is known for its late grazing.

Pharmacological properties

All of honey’s ingredients are used in modern pharmacology. Winners of its therapeutic effects are the individual components such as sugars, trace elements, vitamins, enzymes, flavonoids, aromatic, herbal antibiotics, etc.

These are some of honey’s most notable effects::

  • Immune system improvement
  • Antibacterial and antifungal effects
  • Anti-inflammatory effects
  • Hyposensitization
  • Hematopoietic effects
  • Expectorant
  • Regenerative
  • Neurotonic
  • Tonic
  • Laxative
  • Antidote action



All honey crystallizes, with some of them at different speeds. The reason for the crystallization hides in its ingredients – mainly the sugars. Depending on the ratio of glucose and fructose - crystallization occurs at different speeds. Less water content and higher levels of glucose accelerate crystallization. The ambient temperature is very important as well.


Honey should be stored in cool, dark and well ventilated areas at temperatures of 5-10 ° C.
Be reminded that honey’s biggest enemy is sunlight.