of the comb; or in a spreadable whipped form.

of the comb; or in a spreadable whipped form.

Flavors of Virginia honey are influenced by the trees or plants from which the bees collect the nectar. Tulip poplar honey is the most common in the state.

It is distinguished by a dark reddish color and full-bodied flavor. In fact, small amounts of poplar are added to other varieties to add color. Another popular Virginia flavor is sourwood, a light-colored honey from the Appalachian foothills region.

Honey will keep for prolonged periods of time if properly stored in tightly closed containers in your cupboard. Different varieties crystallize at different rates. Most Virginia varieties are slow to crystallize. Crystallization does not harm the honey, which can be easily reliquefied by heating. Simply loosen cap and place jar in hot, but not boiling, water.

We all know how delicious honey tastes served on hot buttered toast, pancakes, waffles, muffins and biscuits. Honey can also be used as a substitute for all or part of the sugar in many cooked or baiked products.

One cup of honey is equal to 1 1/4 cups sugar in many recipes. When substituting honey, reduce the liquid in the recipe by 1/4 cup for each cup of honey used. Since honey is more acid than sugar, add 1/4 teaspoon baking soda for each cup of honey.

Here are some suggestions for using naturally sweet Virginia honey: Blend honey in equal amounts with butter, peanut butter, jelly, apple butter or whipped cream as a spread for tonst, muffins, biscuits, etc. Drizzle over fresh fruits, salads, cereals, ice cream or mix with whipped cream to top gelatin desserts, spice cakes or gingerbread. Mix with equal amount of water for a liquid sweetener. Keep refrigerated and use to sweeten hot milk drinks, tea, lemonade, egg nog, etc. Make sandwich fillings by blending with cream cheese and chopped nuts, chopped dried fruits or grated orange peel.