Bees are amazing!

Tulsi
Check out those red pollen sacs!

The other day, I was sitting by our Holy Basil (Ocimum tenuiflorum) watching the honey bees collecting pollen. I find it fascinating as well as hypnotic. Some of the pollen sacks on the honey bees’ legs were HUGE, and vibrant red! As the worker bee flew from flower to flower it packed pollen into its hairy receptacles known as pollen baskets or corbiculae, located on the mid-segments of its outer hind legs. Get this – a single hair functions as a pin that secures the middle of the pollen load and can you believe – a single bee can carry about half its own body weight in pollen. Now that’s simply amazing.

Honey bees are very efficient workers; they do not waste any pollen that they have worked so hard to collect. They moisten their forelegs with their tongues and brush the pollen that it has collected on its head, body and legs to its hind legs. The pollen is then combed, pressed, compacted, and transferred to the pollen baskets on their hind legs. They are very fast too, as it only takes an individual worker bee three to eighteen minutes to complete a pollen load and return to the hive.

Once back at the hive, the workers stuff all their pollen they collected into an awaiting cell. Unlike nectar-carrying bees, pollen-carrying bees have to unload their pollen themselves. In addition to depositing the pellets from their sacks, they will also groom away any pollen that is stuck to their bodies. They really are very efficient and don’t waste any pollen.

Honey bees usually forage only one kind of flower on any single trip. This is nature’s way of assuring that plants are cross-pollinated. Therefore, if a bee is going to blackberries, it keeps going to blackberries until there are no more blackberry flowers, and then it will switch to something else. The day I was observing the honeybees over the Holy Basil (Ocimum tenuiflorum), the pollen was a beautiful vibrant red. When they collect from Calendula (Calendula officinalis) , it is a bright yellow.

Pollen sac is almost the same color as the Calendula

Honey bees collect pollen and nectar as food for the entire colony, and as they do, they pollinate plants. Pollen is an essential part of the honeybee’s diet, providing them a wide range of nutrients including protein, carbohydrates, lipids, vitamins, and minerals. The pollen contains 8 flavonoids, at least 11 carotenoids, vitamins C, E, all the Bs, all free amino acids, minerals, more than 100 enzymes and several growth regulators. The worker bees feed the pollen to the colony’s larvae, which are juvenile forms of the bees. Get ready for another amazing fact – an average-size colony may bring in 100 pounds of pollen in a season.

 

Golden Dressing

I am without a doubt in love with my Goldenrod (Solidago, spp.) journey, and love simply being in her presence. It’s hard for me not to smile and feel blessed when I am near her. Yep, I love Goldenrod.

Here in the northeast our Goldenrod blooming season is rather long since there are between 130-160 different species each of which have different start times for bloom. They tend to start in early August and go on until early October. Alas, all good things must come to an end and now her bold golden glow is starting to fade. Everyday I visit and collect a little bit more and, of course, leaving most of the blossoms for the pollinators who, like me, can’t seem to get enough of her. Plus, they need it for their long winter.

I have been collecting blossoms and leaves to infuse into organic apple cider vinegar, which will be used for our salad dressing. Years ago, Mike took a spin at the salad recipe I adapted from my sister-in-law. You could say this recipe is third generation or 3.0. And with goldenrod apple cider vinegar, it is frankly pretty awesome. According to Susun Weed, Goldenrod vinegar will “improve mineral balance, help prevent kidney stones, eliminate flatulence, and improve immune functioning.” It’s delicious and medicinal, just like I love my foods.

When harvesting Goldenrod later in the season, it is important to pay closer attention to underside of the leaves. There tends to be more rust (orange spots), powdery mildew, and bacterial leaf spot (black spots) as the season comes to the close. Plus, you don’t want flowers that are on the way out. So make sure the blossoms are still vibrant. This is an ideal time to pause with Goldenrod, breathe, caress her blossoms and leaves as you selectively cut some for your apple cider vinegar. Once you have enough, remove all the blossoms and leaves from the stems, take your time, relax so all the critters have time to leave. It always amazes me how many crab spiders scurry away during these times.

The next step is to cut everything up, exposing as much of the plant’s cell walls to the apple cider vinegar. Once you are satisfied, fill a clean, dry mason jar ¾ of the way with the Goldenrod and then add the apple cider vinegar. Cover with a plastic lid since metal will react with the vinegar, and you don’t want that. Label the jar ~ ingredients and date. Shake well, put your intentions into it and store it at room temperature out of the sun. Visit daily, shake and infuse with your love for 6 weeks. Strain and then re-bottle.

Mike’s Kickass Dressing

(Makes a pint)

1/3 cup Goldenrod organic apple cider vinegar

2/3 cup Organic olive oil

2 or more Garlic cloves ~ peeled and minced

1 inch Ginger ~ peeled and minced

2 tbsp mustard

Organic cane sugar to taste

Add all the ingredients to a wide mouth pint-canning jar. Blend with a hand blender.

Enjoy!

How do you use your Goldenrod apple cider vinegar? Please share and I will continue to share.