Why Does Honey Crystallise and What Should You Do About It?
At Mêl Llŷn, we’re passionate about producing raw, unpasteurised Welsh Wildflower Honey that’s as natural and pure as it gets. One of the unique features of raw honey is its tendency to crystallise over time. While some might see this as a flaw, it’s actually a sign of high-quality, minimally processed honey. Let’s explore why honey crystallises, why it’s a good thing, and how to handle it without compromising its raw goodness.
What Causes Honey to Crystallise?
Crystallisation is a natural process that happens when the sugars in honey (mainly glucose and fructose) start to form crystals. Here’s why:
Natural Composition: Raw honey like ours contains a higher proportion of glucose, which crystallises naturally.
Cooler Temperatures: Honey stored in cooler environments (below 10°C) tends to crystallise faster.
Purity of Raw Honey: Unlike processed honey, raw honey retains tiny bits of pollen, beeswax, and enzymes that can act as “seeds” for crystallisation.
In short, crystallisation is a hallmark of pure, unprocessed honey. It doesn’t affect the quality or taste—if anything, it’s proof of its authenticity!
Is Crystallised Honey Safe to Eat?
Absolutely! Crystallised honey is perfectly safe to eat and just as delicious. Many of our customers enjoy its creamy, spreadable texture, which is perfect for toast, baking, or stirring into hot drinks.
How to De-Crystallise Honey Without Losing Its Raw Quality
If you prefer your honey in its liquid form, here’s how to gently bring it back to life:
Warm Water Bath: Place the honey jar in a bowl of warm water (around 40°C) and stir occasionally until the crystals dissolve. Be patient—gentle heating preserves the honey’s enzymes and nutrients.
Avoid High Heat: Never use boiling water or a microwave, as extreme heat can destroy the natural enzymes and antioxidants in raw honey.
Store at Room Temperature: To slow down future crystallisation, store your honey in a cool, dry place at room temperature.
Why We Embrace Crystallisation at Mêl Llŷn
Crystallisation is a natural characteristic of raw honey, and we see it as a badge of honour. It’s a reminder that our honey is unpasteurised, minimally processed, and full of natural goodness. Plus, the creamy texture of crystallised honey is a delight in its own right!
Quick Tips to Prevent Crystallisation
Store honey in a tightly sealed jar to minimise exposure to air.
Keep it at a stable room temperature—avoid storing it in the fridge.
If you love the creamy texture, consider stirring it to create a smooth, spreadable consistency.
At Mêl Llŷn, we’re proud to offer honey that’s as close to nature as possible. Whether you enjoy it smooth or crystallised, you’re guaranteed a product that’s rich in flavour, nutrients, and Welsh heritage.
