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What to do if your honey crystallizes?


Overtime, especially when the temperatures are cooler, you might notice your previously liquid honey getting thicker and granular: don’t fret, it does not mean there is anything wrong with your honey! 


This process is called crystallization and is a normal evolution for raw honey over time. It is actually the mark of a truly raw honey (grocery store honey is often heated to prevent crystallization, a process which destroys beneficial enzymes and vitamins from a natural product best consumed raw).

Different honeys will crystallize at different rates, depending on the moisture and glucose levels present, as well as the temperature at which the honey is stored (honey crystallizes fastest between 40F and 60F : think fridge rather than shelf or kitchen counter).

Crystallized honey dissolves great in a hot tea, tastes delicious spread onto toast, or adds a sweet crunchy mouthfeel to eating it by the spoonful!

We actually use controlled crystallization to make our new line of creamed honey, which crystallizes very finely as it is whipped together for a smooth and spreadable honey experience. 

The only wrong way to use crystallized honey is to not use it at all!


Crystallized honey is great to use as a substitute for sugar in baking.

The lower moisture content of the crystallized honey means fewer adjustments to the liquids in your recipe while maintaining the classic honey sweetness.

You can use it to make a honey simple syrup to sweeten drinks, add it to yogurt for texture and sweetness, brew mead, or really any way you would normally use honey!


Honey is a humectant, which means it helps lock in moisture.

Use it in face masks, hair masks, scrubs, and balms for an extra dose of hydration and wonderfully sweet smell. Plus, honey is antibacterial and can be used on minor cuts and burns.

If it is crystallized, it will actually provide some gentle exfoliation.



Although we don’t recommend heating honey, if you really would like to return it to a liquid state, you may set the jar in warm water until the crystals melt back, carefully stirring to distribute the warmth.

Be careful not to scorch, boil, or burn the honey, which will ruin it and cause it to caramelize. We recommend to NEVER placing honey in the microwave.

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