FAQ

Is your honey organic?

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How should I store the honey?

Honey is one of the easiest foods to store because it’s naturally shelf-stable. Here’s how to keep it fresh, smooth, and flavorful for years:

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How to Store Honey Properly

1. Keep it in a tightly sealed container.
Honey absorbs moisture from the air, which can affect its texture and quality. Glass jars are ideal, but food-safe plastic works too.

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2. Store it at room temperature.
Honey is best kept between 65–75°F (18–24°C).
Avoid the refrigerator—it accelerates crystallization and makes honey hard and grainy.

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3. Keep it in a cool, dark place.
A pantry or cabinet away from direct sunlight and heat sources (like stoves or windows) is perfect. Heat can cause honey to darken and lose some of its aroma.

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4. Don’t worry about crystallization.
It’s natural and doesn’t mean the honey has gone bad. To re-liquefy it, gently warm the jar in a bowl of warm water until smooth again.

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5. Avoid contamination.
Use clean, dry utensils. Water or food particles can cause fermentation.

What do I do if my honey crystalizes?

Crystallized honey is totally normal—and completely fixable. Here’s what to do:

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1. Gently warm it.
Place the honey jar in a bowl or saucepan of warm water (not boiling) and let it sit, stirring occasionally. This slowly dissolves the crystals without damaging the honey’s flavor or nutrients.

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2. Use low heat only.
Aim for 95–110°F (35–43°C).
High heat can scorch honey or alter its color and taste.

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3. For stubborn crystallization:

• Warm in short intervals

• Stir occasionally

• Replace the warm water as it cools

What NOT to do

• Don’t microwave on high.
  It creates hot spots that can overheat or degrade the honey.

• Don’t boil the jar.
  Boiling temps change honey’s flavor and may damage the container.

Pro tip: Prevent future crystallization by storing honey at room temperature (not in the fridge). Keep the jar tightly sealed

What do I do if my whipped honey separates?

Whipped honey can sometimes separate—usually with a thin layer of liquid forming on top. It’s still safe to eat and easy to fix. Here’s what to do:

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1. Stir it back together. Often, simply mixing the liquid back into the honey restores the smooth, spreadable texture.

2. If needed, re-whip the honey by beating it on high in a mixer for about 10 minutes.

How often do you collect the honey?

Usually, we take honey once a year in the spring. Occasionally, if it's a really good year, we'll take it a second time in the summer.

Where can I buy your honey and honey products?

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