Myth: real honey is always liquid

Fact: honey crystallization is a natural process. Bee honey consists mainly of simple sugars, especially glucose and fructose. Their proportions, together with the honey variety, maturity and storage temperature, influence how quickly honey changes from liquid to solid form.

Some honeys crystallize quite quickly. A good example is rapeseed honey, which often becomes light, thick and creamy. Acacia honey, on the other hand, usually remains liquid for longer because it has a different natural sugar profile.

The speed of crystallization is not a simple quality test. If one honey becomes thick quickly and another stays liquid for a long time, it may simply result from its natural origin and floral source.

Myth: crystallized honey loses quality

Fact: crystallized honey is not worse than liquid honey. Crystallization mainly changes the texture, not the origin of the product. Honey in solid form is still the same bee product, only in a different physical state.

In practice, many people actually prefer crystallized or creamed honey because it spreads more easily on bread, does not run off the spoon and is convenient for breakfast. So if honey in a jar has become thick, pale or fine-grained, it does not mean that something is wrong with it.

How to gently liquefy crystallized honey?

If you want to bring honey back to a more liquid texture, the best method is slow warming in a water bath. Place the jar in warm water and stir patiently or gently turn the jar from time to time.

The key is not to overheat honey. Too high a temperature may negatively affect its natural aroma, flavour and quality. It is better to warm it more slowly and gently. Do not heat honey directly in a pot and do not place it in very hot water.

Myth: very sweet honey is not real

Fact: honey is naturally sweet because it contains natural sugars. This is normal. Different types of honey may, however, give a different impression of sweetness. Rapeseed honey may be perceived as very sweet and mild, while darker honeys such as buckwheat honey or fir honeydew honey usually have a deeper and more expressive character.

Sweetness alone does not determine whether honey is authentic. More important are its source, aroma, taste, texture, storage conditions and trust in the apiary or shop.

Fact: storage matters

Honey is best stored in a tightly closed jar, in a dry and shaded place. It should not be kept in direct sunlight, near a radiator or in a place exposed to high temperature.

It is also worth remembering that honey can absorb odours from its surroundings. That is why the jar should be well closed, especially if it is kept in the kitchen near spices, coffee or strongly scented products.

Fact: honey should not be given to infants

Honey should not be given to children under 12 months of age. This is an important food safety rule, regardless of the type of honey. Older children and adults can use honey as a natural addition to their everyday diet, according to their needs and eating habits.

FAQ – frequently asked questions

Does real honey have to crystallize?

Most natural honeys crystallize over time, but the speed of this process depends on the honey variety, natural sugar proportions, temperature and storage conditions.

Is crystallized honey spoiled?

No. Crystallization is a natural change in texture. Such honey can be eaten normally or gently liquefied in a water bath.

Can honey be heated?

Honey can be gently warmed, preferably in a water bath, but high temperature should be avoided. Gentle warming helps preserve its taste and aroma.

Can very sweet honey be natural?

Yes. Honey naturally contains sugars and is sweet. Different honey varieties, however, differ in sweetness intensity and flavour profile.

Where can I check which honey to choose?

You can read our guide Which honey should you choose?, where we describe mild, dark, creamed, honeydew and gift honeys.