Why Does Honey Crystallise? (And Why It’s Not a Bad Thing)
The first time you notice your smooth, golden honey turning thick and grainy, you might wonder if something’s gone wrong. Before rushing to check the expiry date, rest assured—this is completely normal. In fact, crystallisation is a natural process that happens to pure honey over time. And here’s another fun fact: if stored correctly, honey never actually expires. It’s one of the only foods that can last indefinitely!

What Causes Honey to Crystallise?
Without diving too deep into the science, it all comes down to the natural balance of sugars and water in honey. Honey is a supersaturated solution, meaning it contains more sugar (mainly fructose and glucose) than water can permanently hold. Over time, the glucose begins to separate and form crystals, while the fructose stays dissolved. Some honeys crystallise faster than others, depending on the ratio of these sugars. But rest assured—this doesn’t mean your honey has gone bad!
The Best Way to Store Honey
Where you keep your honey plays a big role in how quickly it crystallises. To slow down the process, store it at room temperature in a dry, dark place—like a pantry or cupboard. Avoid keeping it in the fridge, as colder temperatures speed up crystallisation. On the other hand, exposing honey to excessive heat can degrade its quality, so steer clear of warm storage areas.
How to Decrystallise Honey (Without Ruining It)
Of course, crystallised honey is perfectly fine to eat as is—it even spreads beautifully on toast! But if you prefer it back in its liquid state, there’s a simple way to restore it:
1. Place your honey jar (preferably glass) in a heatproof bowl.
2. Fill the bowl with warm (not boiling) water, ensuring it reaches about halfway up the jar.
3. Let it sit for 30–45 minutes, occasionally replacing the water to maintain warmth.
4. Stir gently with a clean, dry spoon to help distribute the heat evenly.
That’s it! Your honey will be back to its smooth, golden self in no time.
P.S. If you’ve never tried spreading crystallised honey on warm toast, give it a go. The tiny crystals take longer to melt, giving you an extra burst of sweetness with every bite.
Enjoy!