Manuka honey is native to New Zealand, but is now imported all around the world to produce a large range of products, but mostly it is eaten or more recently it is increasingly being used topically on the skin.

Manuka honey comes from the Leptospermum Scoparium shrub, also known as the manuka. The name manuka originates from the Maori language, spoken by the indigenous population of New Zealand.

The 'manuka' favour the drier east coasts of the North Island and the South Island. The evergreen shrubs generally grow to a height of more that two metres and are adorned with dense branches and small leaves.

Manuka honey is produced from the nectar of the manuka shrub flowers. They are mostly pale white, although a flower in the delicate shade of pink may appear on rare occasions; but it isn't the appearance of these beautiful flowers that bees are interested in - it's the nectar.

For a higher content of manuka in the honey, beekeepers often keep their beehives near wild and uncultivated areas where plentiful manuka bushes grow.

MOst importantly when buting Manuka honey is that you look for its UMF strength!

The Unique Manuka Factor (UMF) is a term created by the Active Manuka Honey Association (AMHA). The UMF is a grade awarded to honey based on its antibacterial strength.

The higher the UMF the better the quality of the honey and the more you pay for it and when you are looking at UMF 25 which is quite rare the price could make your toes curl. But if you are intending to threat open wounds don't go for anything less than 18 and 10 for eating unless you are feeling unwell and need to go higher.

I use Manuka honey a lot as it really works and has been approved in many countries to be used surgically too, amazing for what is essentially a pot of really thick honey!