Over its history as a food, the main uses of honey are in cooking, baking, desserts, as a spread on bread, as an addition to various beverages such as tea.

Honey is a food of high nutritional value and can be included as part of a healthy and balanced diet. It has strong antioxidant activity due to its content of phenolic acids and flavonoids. As well as antimicrobial action, since it accelerates wound healing. It has been used during surgeries or postoperatively, as in the case of burns. Soothes cough, helps improve chronic bronchitis, pharyngitis and laryngitis. It tones the body, improves heart function, reduces stomach ulcers. It generally treats gastrointestinal diseases, heartburn, constipation, as well as anorexia nervosa. Honey generally contributes to the proper functioning of the body, such as the respiratory system, immune, cardiology, digestive, urology, skin diseases, etc.

Honey contains more than 180 valuable elements, such as carbohydrates-sugars, vitamins, proteins, amino acids, enzymes, minerals-trace elements and organic acids.

All types of honey crystallize, some more and others less, while some may never because of their composition. Blossom honeys (honeys derived from flowers, blossoms, light-colored) crystallize more quickly, due to their natural glucose content, while honey species derived from honeydew secretions (honeydew found in coniferous trees) more slowly or never. 

At this point we need to point out that all types of honey are beneficial for the human body, as long as the honey is produced by the bee, this miraculous creature. The type of honey we choose has to do with what flavor we like, such as some trace elements that it may contain more percent than another variety.