It might look weird. It might feel gritty. And you might think: Wait… is something wrong with this honey? But actually, crystallization is a very good sign, and it tells a lot about the quality of the honey.
Here are 5 essential facts about honey crystallization every honey lover (and curious parent) should know:
1. Crystallization means your honey is REAL
Crystallization happens when the glucose in honey separates and forms natural sugar crystals. Because honey is a super-saturated sugar solution (it contains more sugar than water), it’s completely normal for it to crystallize over time. So if your jar of honey turns thick or grainy, that’s not spoilage – that’s proof it’s raw and unprocessed. And that’s exactly what you want.
2. Not all honey crystallizes the same way
Different types of honey crystallize at different speeds, depending on their natural sugar balance.
- Honey with more glucose than fructose will crystallize faster.
- Honey with more pollen particles will crystallize faster too, because the crystals use them as building blocks.
Acacia honey, like the one we use in Buzzle, is high in fructose and lower in glucose and pollen. That’s why it stays liquid for a long time, even a year or more – without needing any artificial help.
3. Crystallized honey is actually better for you
Crystallized honey melts slowly in the mouth and that’s a good thing – because honey is best when it’s not rushed.
The longer honey stays on your tongue, the better your body absorbs all its natural enzymes and minerals, even before it reaches your stomach. In fact, honey starts doing its thing right in your mouth, thanks to the glands under your tongue. So don’t wash it down too fast. Let it linger.
4. Want it liquid again? Do this (not that)
If you prefer your honey smooth and runny, no problem, you can gently return it to liquid form:
- Place the jar in a bowl of warm water (not hot!).
- Stir occasionally and let the crystals melt gradually.
- Keep the water temperature below 40°C (104°F) to protect honey’s beneficial nutrients.
Avoid microwaving it, boiling water, or leaving it in the sun. High heat can destroy the good stuff – the enzymes, antioxidants, and antibacterial powers that make honey so special.
5. How to store honey to slow crystallization
You can’t stop crystallization forever (and honestly, you shouldn’t want to). But you can slow it down:
- Store at room temperature, not in the fridge
- Keep the lid closed tightly because honey doesn’t like moisture
- Use a clean spoon every time (no crumbs or fingers!)
Honey crystallizes fastest between 10°C and 15°C (50–59°F). Below 10°C, crystallization slows down. Above 25°C (77°F), it barely happens at all. So the best honey storage? A cool, dry, dark shelf in your kitchen. Not the fridge. Not the window sill. Definitely not next to the oven.
