Honey still sealed in the hexagonal beeswax cells the bees built and capped. The most unprocessed honey there is — you chew the wax, swallow the honey, and eat the whole thing the way our ancestors did before extractors existed.
Before honey extractors, all honey was comb honey — and for many older Black Southerners, a square of dripping comb from a neighbor's hive is the original taste of honey, eaten wax and all. Comb honey from a local Black beekeeper is honey in its most ancestral form.
Comb honey is honey in its most complete, untouched state — never extracted, never filtered, never heated, with all enzymes, pollen, propolis, and antioxidants intact. Because nothing is removed, comb honey is the richest everyday source of the raw-honey actives behind the local-honey allergy practice and the antibacterial wound action. The wax itself is edible and benign — beeswax is composed of long-chain fatty acids and alcohols that pass largely undigested; chewing the comb releases the honey and a mild resinous propolis flavor. Some traditional use holds chewing honeycomb as a remedy for sinus congestion and seasonal allergies, again on the local-pollen exposure idea (plausible, unproven). The honest accounting is the same as for all honey: this is the purest form, but it is still concentrated sugar, and the wax adds no calories but no nutrition you can absorb either. Its value is in being the most untouched, enzyme-alive honey you can buy.
Cut a piece of comb and eat it straight — chew the wax to release the honey, then either swallow the soft wax or spit it out; both are fine. Spread on warm cornbread or biscuits. Lay over sharp cheese. Chewing a piece of comb is the traditional move for a scratchy throat or sinus pressure. Keep at room temperature; refrigeration hardens the wax.
Free, no account needed to ask.