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Beekeeping is an ancient activity. There is evidence from rock paintings that suggests beekeeping was happening as early as 13.000 BC. The ancient Egyptians were excellent beekeepers, as were the Greeks. Honey is produced as food by the honeybees to sustain them during the winter months. The bees take nectar from flowers, take it to the hive, and, by concentrating it, make honey. It is stored within the hive on structures called combs. The flavour, aroma and colour of honey differ depending on the flowers from which the bee removed the nectar. Climate, humidity and altitude also have an affect on the characteristics of honey. Clear honey has a weak flavour and aroma. Dark honey is rich in proteins and minerals. Common flavours of honey include orange blossom, tupelo, buckwheat, clover, blackberry, and blueberry. In Australia, the most common honey comes from eucalyptus trees, such as red gum, ye guitar scales llow gum and stringybark. Other countries are also noted for their honey, including Tasmanian leatherwood honey, Greek wild thyme honey, and French lavender and acacia honey. There are three forms of honey, liquid, partially crystallized and granulated. Honey can be used as a food, preservative, or medicine. As a food, honey is rich in fructose, sucrose and glucose, making it a natural source of energy. Its antioxidant properties make it ideal as a preservative in foods, including meat, poultry and pastry. For about 4,000 years, honey has been used as a medicine. The ancient Egyptians used it for the treatment of wounds. Today it is also used to treat burns and skin ulcers. As a dressing on wounds, it provides a moist healing environment. Honey rapidly clears infection and reduces inflammation. Honey kills bacteria and prevents yeast infections because neither can survive in its low moisture content.