It’s been three days since I hived my Italian bees and I’m thinking about checking in on them today.
It’s perfect hive inspection weather – 71 degrees Farenheit with no wind. The bees have been very busy, and I want to make sure they have enough sugar syrup.
Back in January I posted about the Italian bee. For Italian Week, here is a reprise:
Italian honey bees were brought to the U.S. in 1859. They quickly became the favored bee stock in this country and remain so to this day. Known for their extended periods of brood rearing, Italian bees can build colony populations in the spring and maintain them for the entire summer.
They are excellent honey producers. They also are very lightly colored, ranging from a light leather hue to an almost lemon yellow, a trait that is highly coveted by many beekeepers for its aesthetic appeal.
- The Italian Bee
Despite their popularity, Italian bees have some drawbacks. First, because of their prolonged brood rearing, they may consume surplus honey in the hive if supers (removable upper sections where honey is stored) are not removed immediately after the honey flow stops. Second, they are notorious kleptoparasites and frequently rob the honey stores of weaker or dead neighboring colonies.
One of my beekeeping friends calls them the “racy Italian sports car” of bees.