Crystallization, Color, and Nectar Sources

1 . Why does honey crystallize? If honey has crystallized, has it gone bad?

Honey is a supersaturated solution and tends to turn towards a crystallized state. Some honey will crystallize quickly and some slowly, depending on the various types and amounts of sugars present. Honey that has crystallized has not gone bad!

2 . What are some of the things you can do to delay honey crystallization?

Heating, straining and filtering the honey during the extraction process delays granulation Keep honey covered to prevent airborne dust from settling in it. Any particulate matter such as dust, pollen clumps, and wax particles can stimulate crystal formation

3 . If your honey crystallizes, what can you do?

Heat no higher than 145 degrees. Above 145 degrees, the enzymes and proteins are denatured. This changes the taste and some of the health benefits of honey. Don’t leave in your car during the summer in Georgia- it will get above 145. You can use crystallized honey to make creamed honey or honey taffy, use it in tea or spread on bread.

4 . Why do different honey varieties have different colors and tastes?

No two nectar sources have the same chemistry. They have different combinations of sugars, minerals and enzymes. Dark honeys have a high mineral content which gives them a dark color and taste. Lighter honey has lower mineral content and is milder in taste.

5 . What is “floral” versus “extra floral” honey?

Not all nectar is floral - derived from flowers. Extra-floral sources include plant sap such as blueberry and cotton, and honeydew - AKA “forest honey” or “flea honey” that is an excretion from aphids, scale insects, treehoppers, and plant sucking insects.