Manuka Magic
Hello Honey Fans and Bee Enthusiasts,
Have you ever stood in front of Manuka honey labels thinking, “Okay… what does any of this mean?”—you’re in good company. This month, we’re keeping it simple, practical, and just a little bit punny (because what’s life without a little bee humor?).
Let’s dive in.
HONEY OF THE MONTH
Manuka Honey
Manuka Harvest in New Zealand.
What is Manuka?
Manuka honey comes from nectar gathered from the Manuka bush (Leptospermum scoparium)—primarily in New Zealand. It’s famous for naturally occurring compounds that can show up at higher levels than in many other honeys.
What do UMF and MGO mean?
Think of these like “helpful label translators”:
UMF (Unique Manuka Factor) is a grading system used by licensed producers to indicate the presence of certain marker compounds.
MGO (methylglyoxal) is one of the key compounds often highlighted in Manuka honey.
In plain terms: UMF/MGO help you compare Manuka jars more consistently—so you can pick the right one without getting stuck in analysis paralysis.
What does Manuka taste like?
Manuka usually has a deeper, more “herbal” profile than clover or wildflower—often earthy, richly caramelized, and a little bold. (It’s not shy. It shows up.)
Best ways to use Manuka (without wasting the good stuff)
Straight off the spoon: the classic “taste-test and grin” method.
Stir into warm (not boiling) tea: super-hot liquids can reduce some naturally occurring compounds.
Upgrade breakfast: drizzle on yogurt, oatmeal, or toast.
Simple combo: honey + lemon in warm water when you want something soothing.
“Manuka is a long -time customer favorite due to its health boosting properties.”
Bee Tip
Late-winter check-in:
On warmer days, a quick peek at hive entrances can tell you a lot.
Light activity during warm spells is a good sign.
Clear blocked entrances so bees can ventilate and take cleansing flights.
If you’re feeding, keep it consistent—stop/start feeding can stress colonies.“Manuka is a long -time customer favorite due to its health boosting properties.”
“Avoid opening hives in temperatures below 50F degrees or you risk chilling the brood.”
Apiary Update
Sylvester, Georgia:
Here’s what’s happening in my world of bees right now:
Waiting for the cold front to pass. We received record low temps this week.
Watching winter stores and keeping an eye out for those first warm-day flights.
Planning ahead for spring buildup so colonies are strong when nectar starts flowing.
Reader Q&A
Q: “How can I tell if Manuka honey is real—and what grade should I buy?”
A: Great question—and you’re not the only one asking.
Look for a clearly stated UMF or MGO rating.
Buy from a reputable producer/brand with clear labeling.
Pick a grade based on how you’ll use it:
Everyday enjoyment (tea, toast, yogurt): a moderate grade is usually plenty.
Bolder flavor / ‘special jar’ vibes: go higher if you love the taste and want a stronger profile.
If you want help choosing, hit reply and tell me how you plan to use it—I’ll help you find your perfect match.
Shopping
Want to try this month’s featured honey?
Grab Manuka here: https://worldofhoney.com/products/manuka-honey
Reminder: Free shipping on orders over $150.
Thanks for being here—and for supporting small-scale beekeeping and the wider world of incredible honey.
Until next time,
Joe Willingham
World of Honey
PS: Want your question featured next time? Reply with “Q:” and your question, and I might pick it for the next issue.