Answers
Frequently Asked Questions
Answers to the questions we hear most about raw wildflower honey, from crystallization to storage.
Why did my honey crystallize?
It's what honey does when it hasn't been heat-treated and filtered clear the way most store-bought honey has. Crystallization isn't spoilage; it just means the honey is intact. Set the jar in warm water for a few minutes and it will pour again. Squeeze bottles take longer than jars, so give it extra time in the water bath and wait until it's fully liquid before squeezing so it doesn't clog the tip.
What do you mean by "raw" honey?
There's no legal definition of raw honey, so the term gets used differently depending on who's saying it, which leads to a lot of confusion. For us, it means the honey is strained but not finely filtered: the screen catches wax and bits of comb, but all of the pollen stays in the jar. It also means we never heat it past what the bees themselves keep it at, roughly 100°F, just enough to help it pour.
How should I store honey?
At room temperature, out of direct sunlight, with the lid on tight. Honey doesn't spoil and doesn't need refrigeration; the fridge actually speeds up crystallization rather than preventing it. Keep water out of the jar (a wet spoon can introduce enough moisture to start fermentation) and it will keep indefinitely.