Why does natural honey crystallise and what affects the process?
2026-08-02
Why does natural honey crystallise?
Crystallisation is a normal change in texture, not a sign of spoilage. Its speed depends on the floral source, storage temperature and the natural balance of sugars.
What affects crystallisation?
Honey variety
Rapeseed honey usually sets quickly, while acacia honey may stay liquid much longer.
Temperature
Storage conditions influence how fast crystals form.
Natural composition
The glucose-to-fructose ratio differs between honey varieties.
Pollen particles
Natural particles can act as starting points for crystallisation.
Can crystallised honey still be used?
Yes. It is ideal for bread, porridge, yoghurt and baking. To make it more fluid, warm the closed jar gently in lukewarm water.
Storage
Keep tightly closed in a dry, shaded place. Avoid overheating and moisture. Honey must not be given to children under 12 months of age.
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August 2026