I can't speak for ragwort and rhododendron, but here (central Louisiana)
most of our nectar is from privet. The honey is delicious.
Walter Weller
----- Original Message -----
From: <[log in to unmask]>
To: <[log in to unmask]>
Sent: Monday, February 05, 2001 6:01 PM
Subject: Re: Fermenting Honey
> I wonder whether the problem is not fermentation but honey from an
> unpalatable source. Rhododendron, ragwort and privet are examples that
are
> said to be poor tasting but I have no direct experience.
>
> Chris