Allergy Support Honey Set

Your Spring Drawer Every season has its flavor. Wildflower honey for those first breezy days of March, when the windows finally open. Alfalfa stirred into yogurt on a warm spring morning. Blueberry spread on toast as summer starts to feel real again. This isn’t about fixing anything. It’s about savoring the seasons through three honeys, each made by bees working their own patch of America—alfalfa fields in New York, blueberry bushes in New Jersey, wildflowers scattered across Central Pennsylvania. Each jar carries the taste of its place and the pollen of whatever was blooming when the bees were at work. Some people keep honey in their seasonal routines, a tradition passed down. Others just love the way it tastes. Alfalfa is light and creamy. Blueberry is rich and buttery. Wildflower? It’s unpredictable, changing with every jar because wildflowers don’t follow a schedule. By week two, you’ll have a favorite. Raw honey crystallizes. That’s how you know it’s real—unheated, untouched, just