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Mt Caroline Honey can be purchased online or in-store at:
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Bloomin' Boxes florist and gift shop
19 Archer St, Carlisle WA 6101
https://bloominboxes.com.au/about-us/
08 9355 3848
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Pronto Butcher and delicatessen
42-44 Gugeri Street, Claremont WA 6010
08 9385 4696
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Mount Caroline
Active Honey
About Us
At Mt Caroline Active Honey we are passionate about producing bio- active honey from nectar derived from Leptospermum Nitens trees. The beauty of these trees is that they are native and unique to parts of the Central Wheatbelt of Western Australia and are from the same species as the more widely known Manuka trees (Leptospermum Scoparium) that underpin the New Zealand Manuka active honey industry.
Clusters of naturally occurring trees (or wildstands) of Leptospermum Nitens are currently the main source of our honey. The activity level of our honey varies, but batches from our most recent harvest are tested at MGO 100+.
Research into Australian Leptospermum varieties took off about ten years ago. Studies suggest that the nectar from the Nitens variety typically contains 3 to 4 times higher concentrations of DHA than Manuka nectar. DHA (Dihydroxyacetone) is a precursor of the bioactive component found in honey, MGO (Methylglyoxal).
We are working towards consistently producing large quantities of high grade active honey from planted Nitens trees in a natural environment with optimum growing conditions. For the last few years we have been trialing planting methods and combinations of Leptospermum Nitens and other native trees to grow strong and healthy trees and avoid monoflora. By having selected native tree variaties that flower outside of the season of the Nitens we aim to also produce unique table honeys throughout the year.
Frequently Asked Questions
How do bees make honey?
Bees use nectar from flowers to make honey. Bees have a special pouch, which is in fact a separate stomach, to collect the nectar. An enzyme in the bees’ 'honey stomach’ breaks down the nectar and helps produce the honey that the bees store in their hive.
What is Active honey?
Active honey contains a naturally occurring antibacterial component called methylglyoxal (or MGO). The higher the MGO content, the higher the activity level of the honey. MGO is converted from DHA (Dihydroxyacetone), which is contained in the nectar of selected flowering tree species.
Any activity in honey is beneficial for general gut health, immunity and well being (MGO levels typically from 30, with honey ingested), with the highest grades (MGO 450+) having medical applications (applied externally) in fighting antibiotic-resistant bacterial and fungal infections (such as golden staph), as burn treatment and anti-inflammatory.
What is the difference between our honey and Manuka honey?
Mt Caroline active honey derives from nectar from the Leptospermum Nitens variety that is endemic (native and unique) to the area. These trees are from the same species as the more widely known Manuka trees (Leptospermum Scoparium) that underpin the New Zealand Manuka active honey industry.
What makes our honey special?
Mt Caroline active honey is pure honey straight from the hive to the jar with absolutely no additives. The nectar from which bees make our honey comes from the Nitens variety of the Leptospermum, which produces 3 to 4 times as much DHA (Dihydroxyacetone) as the Scoparium variety (which is the New Zealand manuka). DHA is a precursor of the bioactive component found in honey, MGO (methylglyoxal). Our honey comes from a combination of clusters of naturally occurring trees (wildstands) and initial trial plantings.
The reason the tested MGO in our honey is relatively low compared to the tested DHA in the nectar is because around the wildstands there is a variety of other flowering plants and trees that the bees have access to.
How long can I keep honey for?
Honey can be kept indefinitely. Activity in honey increases after harvesting and peaks in two years, however thereafter it slowly decreases. Because our honey is untreated and has no additives, the natural sugars in the honey will bind together and begin to form little crystals, which can start to make the honey more solid. This process can be simply reversed through putting the jar in a bowl of hot (not boiling) water. It’s important to not use too hot water as it risks the destruction of beneficial compounds, which starts to happen when honey is at temperatures over 40 degrees C.
Honey is best kept outside of the fridge at room temperature.
Where do I go for further information?
For further information please contact us at info@mtcaroline.com.au
View of Mt Caroline Central Wheatbelt, WA
Maria R.
Honey is one of my favourite sweet treats and this is the most delicious honey I’ve ever tasted! I also really value my health, so finding a locally produced, high quality honey like this is also important to me - I shall be ordering more :-)