Frequently Asked Questions

Why is my honey crystallizing?

Honey crystallization is a natural process that occurs when honey transitions from a liquid to a semi-solid state. Crystallization happens when the glucose in honey separates from the water content and forms crystals.

Our cotton and pumpkin blossom honey will crystallize very quickly but don’t worry—this is a reversible process. You can return crystallized honey to its liquid state by gently warming it. Avoid using high heat, as excessive heat can affect the flavor and quality of the honey. A warm water bath or placing the honey jar in warm water can help liquefy it without causing any harm.

Remember that crystallized honey is still safe to eat, and the taste and nutritional benefits remain intact. If you prefer liquid honey, you can repeat the warming process as needed.
Is your honey raw?

Yes. All our honey is raw and unprocessed. We only do a little straining before bottling.
Does honey expire?

No! Honey is known for its long shelf life and is one of the few foods that can last indefinitely. Archaeologists have even found pots of honey in ancient Egyptian tombs that are over 3,000 years old and still perfectly edible.

The key to honey’s long shelf life is its low water content and acidic pH, which create an inhospitable environment for bacteria and microorganisms. Additionally, bees add enzymes to the nectar, which further inhibit spoilage.