Storing and enjoying honey

Honey is one of the few foods that practically never goes off. To keep it tasting like harvest day, though, it needs a few things: a good lid, a dark place and a little patience when it sets.

Why does honey set?

Honey is mostly fructose and glucose. Over time, glucose forms small crystals, and the honey turns cloudy and firm. That is completely normal and a good sign: natural honey crystallises sooner or later.

How fast depends on the variety. Our spring blossom honey often sets within a few weeks, while forest honey stays liquid for a long time because it contains more fructose.

How to make it liquid again

Put the open jar in a warm water bath and stir now and then. The water should be 40 °C at most. Hotter than that, valuable enzymes and aromas are lost, so the microwave is not a good idea.

How to store honey

• Closed tightly. Honey draws in moisture and smells. Put the lid back on right away.
• Dry and dark. A kitchen cupboard at room temperature is ideal. Honey does not need the fridge.
• Clean spoon. A wet or used spoon brings water into the jar, and then honey can ferment.

Our jars carry a best-before date of two years. Stored well, honey stays good much longer than that.

Our varieties

You can find the varieties we have right now and their prices on our honey page. Each variety tastes a little different, because each comes from a different time in the bee year.