On 11-Nov-15, at 5:44 PM, David Tharle wrote:

> Most varieties now, although almost as quick to granulate as their  
> ancestors, form a finer crystal.

Hi Dave and all

Canola previously alternated with corn/soy around here.  The last few  
years, however, it has been corn with the odd field of soy but no  
canola.

I have reported to Bee-L about my honey that I keep for our personal  
use in the freezer.  Some years (2010 for example) the July honey goes  
into the freezer in plastic 2 litre tubs as liquid but is a smooth  
creamy texture when thawed months or years later(staying creamy at  
room temperature).  Other years it is clear liquid when thawed setting  
to a hard crystal in a month or so.

Your post makes me wonder if it could be canola giving me that fine  
texture.  None of the agriculture is closer than 1km.  Do you know if  
your canola honey acts like this?

Bob Darrell
Caledon Ontario
Canada
44N80W

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