Understanding Honey Crystallization: Why It Happens and What to Do About It

One common and entirely natural phenomenon that often surprises consumers is honey crystallization. Over time, liquid honey can turn solid or semi-solid, forming crystals that change its texture and appearance. But don’t worry—this is a sign of purity, not spoilage.

Why Does Honey Crystallize?

Honey is a supersaturated solution made primarily of two sugars: glucose and fructose. Glucose tends to separate out of the solution and form crystals, especially in cooler temperatures. The ratio of glucose to fructose, the presence of pollen and fine particles, and storage conditions all influence how quickly crystallization occurs. For example, raw or minimally processed honey—rich in pollen and enzymes—crystallizes faster than heavily filtered honey.

Is Crystallized Honey Safe to Eat?

Absolutely. Crystallized honey is just as nutritious and delicious as its liquid form. In fact, some people prefer its thicker, spreadable consistency for toast or baking.  It also is easier to scoop when adding it to your tea!

How to De-crystallize Honey

If you prefer liquid honey, you can gently warm the jar in a bowl of warm water until the crystals dissolve. Avoid microwaving or overheating it, as excessive heat can damage the honey’s beneficial enzymes and flavor.  

How to Slow Down Crystallization

To delay crystallization, store honey in a tightly sealed container at room temperature, ideally in a dark place. Avoid refrigerating honey, as cooler temperatures accelerate the crystallization process.