Crystallization is a Natural Progression.  ​Crystallized honey is good honey.

​

If your honey has become firm, grainy, or developed crystals, don't worry—it hasn't gone bad. Crystallization is a completely natural process and one of the hallmarks of raw honey. In fact, many people consider it a sign of minimally processed, high-quality honey.

​

Quality is still the same

When honey crystallizes, it is still as nutritious and sweet as ever! In fact, the crystals prove that your honey is high quality and hasn’t been processed. It means that nutritious pollen hasn’t been filtered out and important enzymes haven’t been damaged by pasteurization. Just Iowa Honey is more likely to crystallize, because we do not pasteurize our honey! Temperatures lower than 60 degrees Fahrenheit can initiate the crystallization of honey, so how you store your honey is important. During those cold winter months, the honey in your cabinet might begin to crystallize because of the lower temperatures.

​

But for those folks who like to keep honey liquid, you can fill a bowl with warm water and let your bottle rest until the crystals dissipate. But don’t heat it over 110 degrees on your stove or in your microwave, because you will destroy the beneficial properties of your honey. 

​

Our philosophy:  Don’t mess with Mother Nature.  The bees worked hard on a perfect product; just use the honey in its natural state.

 

The Crystallization Culprits

​Glucose and fructose; elements that play a key role in crystallization. Honey contains more than 70% sugars and less than 20% water and is naturally an unstable super-saturated sugar solution.  When bees fly from flower to flower, they’re collecting nectar. That nectar is made up of two sugars: glucose and fructose. After collection, the bees will drop off the nectar at their hive where it is converted into honey. Each flower nectar has different ratios of glucose and fructose, and the timing of the crystallization of each varietal will reflect those different ratios.  And each year is different, all dependent on mother nature, and the flower species available for the bees.  The amount of rainfall we receive each year is a determining factor, as well; some plants are more drought tolerant than others. ​

​

The other element is pollen. Bees collect both nectar and pollen, and you want your honey to have pollen suspended in the liquid. Pollen is healthy.  Because our honey is only lightly filtered, tiny pollen particles remain suspended in the honey. Those microscopic particles provide natural starting points where crystals can begin to form. Their presence is another indication that the honey has been minimally processed.  Pollen also ensures that your honey hasn’t been processed (ultra-filtered). However, with pollen suspended in honey, the little particles provide a base for crystallization to begin.

​

Some honeys crystallize evenly throughout the jar, while others develop crystals on the bottom with a liquid layer on top. Crystal size also varies by floral source—some honeys develop a fine, creamy texture while others become more coarse and crunchy. Neither affects the quality or flavor of the honey.

 

Whether you like to spread your honey crystals over toast or a muffin, use the honey in cooking or baking, or put your honey into your coffee or tea, know that your crystallized honey is undergoing a natural process.  

 

We believe the bees know best.  Honey is one of nature's few foods that needs no improvement. Whether you enjoy it silky smooth or naturally crystallized, you're tasting the same pure honey exactly as the bees intended.

​

Here is a good article that I found online - might give you additional perspective:  Why Does Honey Crystallize?