Honey

Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primarily floral nectar) or the secretions of other insects, like the honeydew of aphids. This refinement takes place both within individual bees, through regurgitation and enzymatic activity, and during storage in the hive, through water evaporation that concentrates the honey's sugars until it is thick and viscous.

thumb|Nectar of camellia thumb|Orange-yellow nectaries and greenish nectar in buckwheat flowers thumb|An Australian painted lady feeding on a flower's nectar thumb|Gymnadenia conopsea flowers with nectar-filled spur Nectar is a viscous, sugar-rich liquid produced by plants in glands called nectaries, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists, which in turn provide herbivore protection. Common nectar-consuming pollinators include mosquitoes, hoverflies, wasps, bees, butterflies and moth

type of honey

syrup extracted from dates

legendary medicinal substance, found in Chinese sources, stating that old Arabian men voluntarily start bathing in—and eating only—honey; after death, the body is put in a honey-filled coffin; after a century, the contents could heal broken limbs

tool to serve honey

Pinocembrin is a flavanone, a type of flavonoid. It is an antioxidant found in damiana, honey, fingerroot, and propolis.

Pinobanksin is an antioxidant bioflavonoid (specifically a flavanonol, a category of flavonol) that inhibits peroxidation of low density lipoprotein and it has electron donor properties reducing alpha-tocopherol radicals. It is present in sunflower honey.

psychoactive type of honey containing grayanotoxins

Melissopalynology is the study of pollen contained in honeyHarmonized methods of melissopalynology, Werner VON DER OHE, Livia PERSANO ODDO, Maria Lucia PIANA, Monique MORLOT, Peter MARTIN, 2004 and, in particular, the pollen's source. By studying the pollen in a sample of honey, it is possible to gain evidence of the geographical location and genus of the plants that the honey bees visited, although honey may also contain airborne pollens from anemophilous plants, spores, and dust due to attraction by the electrostatic charge of bees.

type of Honeydew honey

food consisting of sweet honey still in its wax comb

Abbamele (also known as , or in Sardinian) is a honey-based product from the rural culture of the Sardinia region of Italy. The proper Sardinian name is also not rarely italianized into '''' ('honey sapa').

Madhu (Sanskrit: ) is a word used in several Indo-Aryan languages meaning honey or sweet. It is ultimately derived from Proto-Indo-European *médʰu, whence English mead.

painting by Piero di Cosimo

Slavic folk Christianity

any of various sweetened foods in Korean cuisine

thumb|Honey badgers (genus [[Mellivora) are named for their diet of honey.]]

soft tissue massage

in the Bible, a riddle that Samson posed to his Philistine wedding guests: “Out of the eater, something to eat; out of the strong, something sweet”, about a beehive in a lion carcass

food museum in Yunlin County