At netherlee, we implement standards to keep raw honey as close to its natural state as possible. When harvesting our raw honey:

● We do not ultra-filter our honey. We only coarse strain (600 micron) to remove any hive debris and allow the naturally occurring pollen, wax, and propolis to remain. 

● We do not pasteurize or overheat. If needed, we may gently warm to temperatures that naturally occur in hives (105-degrees max). This allows our raw honey to retain its natural enzymes.

● We only use organic and naturally derived treatments to keep our bees healthy, and never apply treatments when the bees are crafting netherlee honey.

● The only thing we add to our raw honey is the label. We hope you appreciate that and share netherlee honey with others.

Netherlee farmshop is a family business. We appreciate you being here & considering our locally crafted goods. -The Lees
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Netherlee Honey Varieties

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Spring Wildflower

Our local Spring Wildflower honey is the first yearly harvest sourced from our mountain hives. This dark, sweet honey with a deep flavor has a host of nectar sources, the primary contributor being the abundant tulip poplar tree. These trees reach well over 100 feet tall, and the honeybees collect the sugar-rich nectar from the fragrant, cupped flowers high above the forest floor. In our area and elevation, the tulip poplar nectar flow usually begins in early May.

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Sourwood

Our local Sourwood honey is the second yearly harvest sourced from our mountain hives, and it’s created by our bees primarily from sourwood tree nectar. But don’t let the name fool you! This light, golden honey is highly prized for its warm, slightly spiced flavor. Although sourwood trees exist throughout eastern forests, factors for honey production only exist along the Southern Appalachia region. In our area and elevation, the sourwood nectar flow usually begins in late June.

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Netherlee Raw Honey