I agree.
Ivy is the most important crop of the year and the best honey, from a bees point of view. So long as there is a good long autumn I don't winter feed: we have heaps of ivy and they can easily collect 40lb in 3 weeks. Almost none given to 10 colonies this year.
Go along an ivy hedge: some are foraged, some are not. By this natural selection ivy has evolved to provide exactly what bees require at exactly the right time for overwintering. The qualities I have noticed are:
Fast-setting at any temperature. This is critical, because hard set honey is a half measure if a cold snap prevents the bees from capping. Ivy is often left un-capped.
Low hydrophilic (water attractant): only the surface of ivy honey wets by hive moisture from respiration. This wet surface absorbed from bees respiration actually allows a well-insulated colony to remain in the hive for months at a time with almost no need for water trips to dissolve and dilute the crystalline honey. It self-dilutes without fermenting.
Highly aromatic: I do not think this is an accident. It may well have a critical role in varroa survival by wild colonies, as well as deterrence of wax moth.
Makes hellish tough wax: brace comb in overwintering hives can be mostly ivy sourced. It is yellow, especially thick and firm and does not become brittle when frozen. Bees use it at the top of the hive as brace comb to the crown board. It would be worth researching whether a natural colony uses it to re-inforce their combs bindings to the wood of the tree, to lock it firmly in place overwinter. I would like to see an analysis of its thermal properties relative to summer honey derived wax.
Prolific pollen: my bees will go into winter with between 2 and 6 frames of ivy pollen (300-900 sq inches) in 20 frame hives. The ideal for maximum spring strength is about 400 sq inches, according to research.
Anyone observed anything else?
As a diet, I do not believe that British sugar comes close to a slab of ivy and a million years of R&D. Let em at it.
