Once in the comb, nectar is still a viscous liquid — nothing like the thick honey you use at the breakfast table. To get all that extra water out of their honey, bees set to work fanning the honeycomb with their wings in an effort to speed up the process of evaporation.
When most of the water has evaporated from the honeycomb, the bee seals the comb with a secretion of liquid from its abdomen, which eventually hardens into beeswax. Away from air and water, honey can be stored indefinitely, providing bees with the perfect food source (their primary source of carbohydrates) for cold winter months.
Honeys color, taste, aroma and texture vary greatly depending on the type of flower a bee frequents. Clover honey, for example, differs greatly from the honey harvested from bees that frequent a lavender field.