Hanna's Bees, Clash Road, Little Island, Cork (2026)

28/05/2026

FAQ: Can propolis really help with cold sores?

Cold sores, caused by the herpes simplex virus (HSV), are both painful and recurring. Propolis — a powerful substance made by bees from plant resins and enzymes — is a well-established ingredient in many cold sore treatments, from lip balms to medicated creams. It is recognised for its potent antiviral and healing properties and is used in both treatment and prevention of outbreaks.

Propolis is not just a fringe natural treatment for cold sores. Medical studies, including a 2021 systematic review in Phytotherapy Research, have shown that it can be more effective than Acyclovir, the most common pharmaceutical option, by promoting faster healing, reducing pain, and shortening outbreaks. This makes propolis both a trusted natural remedy and a recognised ingredient in mainstream cold sore care.

How to use propolis for cold sores

At the first sign of tingling or discomfort:

Apply a propolis oil, balm, or tincture directly to the affected area several times a day.
Use clean hands or a cotton bud to avoid introducing bacteria.
Consistent early use can help minimise severity and speed recovery.

Can propolis help prevent outbreaks?
Yes — many people take propolis as part of their daily wellness routine. Its antiviral, antioxidant, and immune-supporting properties are believed to make cold sore outbreaks less frequent, shorter, and milder, particularly during times of stress or illness. Options include tinctures, capsules, powders, or infused oils.

Like pollen and honey, propolis has been valued since ancient times as part of the bees’ natural pharmacy. Today, it is increasingly recognised for its role in supporting the body against viral infections such as HSV.

Discover Hanna’s Bees propolis products in our online shop, or read a more in-depth article with links to the medical research here: https://hannasbees.ie/cold-sore-treatments-using-propolis/

⚠️ Medical disclaimer: This post is for educational purposes only and does not constitute medical advice. Propolis is not suitable for everyone. If you have allergies to bee products, are pregnant, breastfeeding, on medication, or have a medical condition, consult a healthcare professional before use.

27/05/2026

BEE-SPLAINING: Why is there no Organic Honey produced in Ireland?

ALL organic honey sold in Ireland is produced outside of Ireland. Sounds nuts? Yep, and unfortunately it is true. We don't produce any organic honey in Ireland. Not one drop. So if you want to eat organic honey, your only option is to buy imported honey. Imported honey can be problematic in its own right, but we'll discuss that another day!

So why don't Irish beekeepers produce organic honey when there is demand for such a premium product? The reason is two-fold.

First, there is no certification for organic honey in Ireland. Even if we wee able to produce Organic honey, it could not get certified.

Second, in order for honey to be organic, not only do the bees have to be managed according to organic principles (which, coincidentally a large portion of Irish bees are as we have very strict regulations in relation to registration, medication, treatment and feeding). They also have to forage on organic crops and flowers.

It is this last part that makes it next to impossible to produce organic honey in Ireland. This is because Honeybees will fly long distances to visit flowers. They usually forage within a 2-3 Kilometer radius of the hive, but have been recorded to forage as far away as 13.5 kilometers (von Frisch, K, 1967). This means that in order for the forage (flowers), and the resulting honey, to be deemed organic, all crops, plants and forestry within that area need to be either organic or unmanaged.

Our Beautiful Irish countryside is such a magnificent patchwork of fields, hedgerows, ditches, farms, wilderness and forestry. It produces some of the best honey in the world, often taking top spot at international honey competitions. Coincidentally, it is precisely this diversity in our landscape and farming that the very reason why there is no organic honey produced in Ireland...

So if you want to get the best honey, next time you're in the supermarket or the health food shop - Don't reach for the Organic honey thinking it is better, reach for the Irish honey. Locally produced by Irish bees. THAT it better for you!

Want to know more? Find out the full story at Hanna's Bees

26/05/2026

Reader’s Question: Why do some bee colonies make more propolis than others?

Beekeepers often observe that certain colonies deposit large amounts of propolis while others show only minimal traces. This difference arises from three main factors:

1. Genetics
Propolis production is a genetic trait. Some colonies are predisposed to gather more resin and produce stronger propolis envelopes. Research consistently shows that this behaviour correlates with improved colony health. In propolis-rich colonies:

Brood viability can be up to 50% higher than in propolis-poor colonies.

Pathogen loads are lower in the nest environment, so worker bees show reduced activation of immune responses, conserving energy for brood care and foraging.

Worker bees live longer, increasing foraging strength and overall colony resilience.

Far from reducing honey yields, propolis-rich colonies often maintain larger, healthier populations with high productivity.

2. Exposure to pathogens
Bees also increase resin collection when exposed to harmful pathogens. Colonies challenged with fungal pathogens such as chalkbrood respond by intensifying resin foraging. Colonies with high Varroa destructor infestations similarly collect more resin. While propolis does not directly kill Varroa mites, it reduces the impact of associated viruses such as Deformed Wing Virus and helps stabilise the microbial environment of the hive.

In this way, increased resin collection functions as a colony-level immune response: a form of self-medication that strengthens the social immune system and lowers pathogen pressure.

3. Hive environment
The structure and make of the hive itself influences propolis production and bees also use propolis to regulate airflow, sealing cracks before winter and helping maintain stable internal conditions. In natural settings, honeybees nest in rough-walled cavities where abundant crevices encourage resin deposition and the development of a continuous antimicrobial propolis envelope. Modern hives, constructed from smooth planed timber, do not stimulate this behaviour to the same extent.

Providing rough-sawn interiors, propolis traps, or additional cavities encourages bees to reinforce their nest with resin. Colonies that establish a strong propolis envelope show lower pathogen loads and improved overall stability.

In short: The amount of propolis a colony produces is determined by genetic predisposition, exposure to pathogens, and the environment provided. Rather than breeding against this sticky trait, beekeepers can benefit from encouraging propolis production, as it strengthens colonies and supports their natural resilience.

25/05/2026

FAQ: Bee pollen has become a popular superfood — but why do people eat it?

Bee pollen has been prized since ancient times and is still sought after today as one of nature’s most nutrient-rich foods. It has become popular as a functional food, providing not just nutrition but also support for health and wellness. You will often see it in health food shops, enjoyed by people interested in a natural diet and lifestyle.

Here are the key reasons people add bee pollen to their diet:
Nutritional powerhouse – A natural source of protein, amino acids, vitamins, and minerals, bee pollen is often described as one of the most complete foods available.
Immune support – Many people take bee pollen to help strengthen their immune system and support seasonal wellness.
Hay fever & sinusitis – Consuming small amounts of local pollen is believed to help the body adapt to airborne pollens, easing hay fever and sinus problems for some.
Gut health – Its enzymes and natural compounds are thought to aid digestion and support a balanced gut. Antioxidant qualities – Rich in bioactive compounds, pollen is associated with fighting free radicals and supporting overall vitality.

The taste of bee pollen is pleasantly fruity, with a gentle hint of sweetness — but not as sweet as honey. Its consistency is dry and slightly chalky, which is why it is best enjoyed sprinkled over foods, where it absorbs a little moisture and softens. Enjoy it sprinkled over:
Yoghurt or porridge
Smoothies or smoothie bowls
Fresh salads
Healthy grain or lunch bowls

Start with just a few pellets a day and build up gradually to a spoonful. Its mild, floral taste makes it an easy addition to everyday meals.

Like honey and propolis, bee pollen connects us to a long tradition of natural nourishment from the hive — increasingly recognised today as a functional food valued for both its nutrition and its role in supporting wellbeing.

Order Hanna’s Bees pollen from one of our resellers or in our online shop!

⚠️ Medical disclaimer: Bee pollen is not suitable for everyone. If you are allergic to bee products or are taking medication, consult a healthcare professional before consuming. This post is educational and not a substitute for medical advice.

21/05/2026

Do you want to come beekeeping with me?

For years, one of the most common questions I have been asked is whether people can come and see the bees, visit the garden, greenhouses and apiary, or experience beekeeping for themselves.

The answer is finally yes.

We have officially launched our new hands-on beekeeping experiences at Hanna’s Bees, with more seasonal tours, workshops and experiences planned to follow.

In our first tour, guests have a chance to experience beekeeping in a traditional Irish cottage garden, where our honey bees form a vital part of our little homestead ecosystem.

Surrounded by flowers, herbs, fruit and seasonal kitchen garden produce, this fully immersive small-group visit takes guests through the pollinator-rich garden and greenhouses and into the apiary to experience how bees make honey, from flower to jar.

Guests will suit up, step into the apiary, explore a living honey bee colony, learn about pollination and traditional honey production, and harvest and jar freshly extracted honey to take home.

Places for the 2026 season are limited, with intentionally small group sizes designed to create a relaxed and memorable visit while minimising disruption to the bees.

Book your beekeeping experience here: https://hannasbees.ie/shop/beekeeping-experience/

For family or private group bookings, educational visits, or workplace and team-building experiences, simply send us a message to enquire.

21/05/2026

BEEKEEPING TIP: How to Make your Own Propolis Tincture

Are you a beekeeper and curious about how to make propolis products? Many people don't know where to start, but the easiest way is to make your own Propolis Tincture. Follow this step by step guide :

Ingredients
Raw propolis
Food-grade alcohol (un-denatured alcohol or ethanol) of 65-80% ABV

Step 1
Measure one part of raw propolis by weight and combine it with three parts of clear grain alcohol (65-80% ABV) by weight. It's essential to use food-grade alcohol and avoid rubbing alcohol or denatured alcohol, as they should not be ingested. If you can't find high-proof alcohol, use the highest proof available, but keep in mind that the solution may not be as concentrated.

Step 2
Place the propolis and alcohol mixture into a glass jar or wide-mouthed bottle. Secure the lid tightly and shake the mixture vigorously to ensure proper mixing.

Step 3
Store the propolis tincture mix in a dark place. Room temperature is sufficient, but if you can, consider using a hot-press or heating cabinet set at hive temperature for even better results.

Step 4
Shake the jar or bottle a couple of times daily for up to three weeks. This allows the propolis to infuse into the alcohol thoroughly.

Step 5
After three weeks, strain the mixture to remove any solid particles. You can use muslin, a coffee filter, or a sieve for this purpose. Pour the filtered tincture into a food-grade jar or preferably a dark glass bottle. The tincture should now be clear and dark in colour.

Step 6
If there's some propolis left in the filter that hasn't dissolved, you can keep it and reuse it to make another propolis tincture. Either return it to the glass jar and cover it with alcohol immediately or freeze it for later use.

I hope you find this guide helpful! Enjoy your homemade propolis tincture and explore its potent health benefits.

Follow Hanna’s Bees for more posts like this.

20/05/2026

Happy World Bee Day!

I can’t wait for the weather to improve so I can go out and catch me some swarms! Sound on for this one as they can be a noisy lot when they swarm - but it’s all good vibrations! 🐝 ❤️

20/05/2026

BEE-SPLAINING: Why does some honey separate into layers?

Did you ever have honey that separated in the jar and formed two distinct layers, one lighter, solid layer at the bottom, and a darker, liquid layer at the top?

If you did, chances are you wondered what was going on and if the honey was still ok to eat. The answer is that layering of honey is a very natural and normal process. And yes, the honey is still perfectly fine to eat! Here is what happens when honey layers:

Layering can happen after a time in storage, and it is essentially when the sugars in the honey split and form visible layers. The glucose sugars crystallise, and the fructose remains liquid.

Honey is a super-saturated sugar solution, of about 80% sugars and 14-20% water. The composition of all honeys vary depending on what types of flowers the bees have gathered nectar from. Primarily, the sugars in honey are Glucose and Fructose, and those two sugars 'behave' very differently, sometimes giving rise to the phenomenon which is layering in honey.

Most types of honey are a mix of glucose and fructose and will therefore granulate or crystallize naturally. High glucose honeys such as ivy honey and rapeseed honey (Oilseed R**e or Canola depending on what side of the pond you're from) will granulate more rapidly than other honeys. Granulation often begins from the bottom of the jar and works its way up. As a result, we will often have a layer of granulated (mostly glucose) honey at the bottom, and a more liquid (fructose) layer on top.

To aid in this process further, when glucose honey/sugars granulate, they release some of the water that had been contained in that honey. Because sugars are heavier than water, the granulated glucose honey remains at the bottom, and the excess liquid is absorbed into the fructose layer on top. So, not only has the two types of sugars visibly separated, you now also have two honeys with different moisture content all contained in the same jar.

For most, what you can do to reconstitute your honey is just to stir it. You could add a bit of gentle heat to melt the granulated honey at the bottom (less than 40 degrees Celsius is best or you start destroying some very important enzymes in the honey!). For beekeepers with a number of jars like this, you need to make sure to store the jars cool to prevent fermentation. This is because although the honey may have had the an acceptable moisture content of below 20% when you jarred it, because of the layering the top layer can now have a higher moisture content because it has absorbed the moisture from the bottom and thus would be at a higher risk of fermenting than honey that has not layered. This is one of the reasons why soft set honeys should be made in smaller batches on demand.

I hope you found this informative. Follow Hanna's Bees for more like this!

19/05/2026

Many of you have noticed that I’ve been a little absent from social media lately. It’s simply because I’ve been fully present elsewhere and chose not to prioritise my social channels for a while.

What’s funny is that I genuinely didn’t think anyone would notice if I disappeared offline for a few weeks, but so many of you have messaged and checked in. Thank you — it’s been really appreciated.

All is good here, just very busy. Beekeeping season is well underway, festival season has started, we’re preparing for new tours and in-hive experiences, and I’m also getting very close to launching a new skincare range that I’ve been working on for nearly two years.

Here’s a small snapshot of what life has looked like lately:

- Chasing giant anthills in the Swedish forest with my sister’s enormous dog (I should have brought a smaller dog for scale because the anthills were massive 😂)
- Picking strawberries in the polytunnel
- Putting the finishing touches to the new skincare range
- Clearing, sawing and building in the garden — very satisfying seeing everything slowly take shape
- Taking part in the Ballymaloe Festival of Food last weekend

A big thank you to everyone who came along, to the organisers, fellow stallholders, and everyone who joined my pollinator walk in the walled garden at Ballymaloe.

I’ll share more properly over the coming days and weeks, especially as we celebrate World Bee Day this week, so the bees will very much be centre stage again.

18/05/2026

FAQ: What is Propolis?
Propolis is a natural substance produced by honeybees, often referred to as nature’s antiseptic marvel. It has been recognised for its antimicrobial, antifungal, and antiviral qualities for thousands of years. Bees rely on it for survival, and humans have long valued it for health, healing, and supporting immunity.

How bees create it
During the active season, especially late summer, bees gather plant resins and combine them with beeswax. This creates propolis, which they use to coat hive walls, seal cracks, and regulate airflow. In doing so, bees create a powerful antimicrobial barrier that protects the entire colony.

Why bees depend on it
Propolis functions as a communal immune system. By inhibiting the growth of fungi, bacteria, and viruses, it helps bees manage disease and maintain hive health. Fresh propolis is continuously collected, as its volatile compounds are vital for bee wellbeing — some of which also find their way into honey, which is one of the reasons raw honey has traditionally been valued for colds and flus.

Why humans value it
Across cultures and centuries, propolis has been used to support natural immunity and healing. Traditionally it has been applied for:
– Cold sores
– Throat infections
– Ear infections
– Viral infections
– Athlete’s foot
– Warts
– Mouth ulcers

Our tincture
Hanna’s Bees Propolis Tincture is made with care to preserve the integrity of this extraordinary substance. It is a concentrated, natural product designed to support everyday wellbeing in line with a long tradition of use. Take it daily to maintain the immune system or use it as needed to support the body in managing infections.

From hive to health, propolis remains a natural treasure.

👉 Tap to shop Hanna’s Bees Propolis Tincture.

Disclaimer: Propolis products are not a substitute for medical treatment; please consult a healthcare professional for advice.

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