Is Crystallized Honey Bad? (Spoiler: Nope, and Here’s Why!)

If you’ve ever opened a jar of honey and found it thick, cloudy, or gritty instead of clear and golden, you’ve probably wondered: is this honey still good? The short answer is yes — crystallized honey is completely natural, perfectly safe to eat, and, in many cases, a sign of high quality.

Honey crystallizes because of its natural sugar content, primarily glucose. Over time, especially when stored in cooler temperatures, the glucose separates from the water and begins to form tiny crystals. This process is more noticeable in certain types of honey, like clover or alfalfa, which have a higher ratio of glucose to fructose. Rather than being a flaw, crystallization is actually a good sign — it means your honey is likely raw or minimally processed, and hasn't been overheated or heavily filtered like many supermarket brands.

So what do you do with crystallized honey? You can absolutely still use it. Many people enjoy the texture straight from the jar — it spreads easily on toast, stirs into yogurt, and works just fine in tea, baking, or cooking. If you prefer your honey in liquid form, there’s an easy fix: just place the jar in a warm water bath and stir it occasionally until it returns to a smooth, runny consistency. Be careful not to overheat it — avoid boiling water, and never microwave it, especially in plastic, as this can damage the honey’s natural enzymes and potentially release harmful chemicals from the container.

Temperature plays a major role in how quickly honey crystallizes. Storing honey in a cooler environment, such as a cold pantry or refrigerator, will speed up crystallization — particularly between 10 and 15 degrees Celsius. On the other hand, warmer temperatures above 25 degrees can slow it down or even reverse it. Room temperature sits somewhere in the middle, so depending on the type of honey, you might see crystals form over time regardless.

Another reason honey crystallizes faster is the presence of natural particles. Raw and unfiltered honey contains tiny components like pollen, traces of wax, bee parts, or even air bubbles. These microscopic particles act as nucleation sites — little starting points for crystals to form. The more particles, the quicker the crystallization. This is why supermarket honeys, which are typically pasteurized and filtered to remove these particles, tend to stay liquid much longer.

The time it takes for honey to crystallize can vary widely — sometimes just a few weeks, or it might take several months to a year. It depends on the type of honey, how it’s been processed, its sugar composition, and how it's stored. When it does crystallize, the texture can become gritty or thick, sometimes fully solid, and the honey often changes from clear to cloudy or opaque. The color may lighten significantly, turning pale yellow, creamy, or even white.

Different honeys crystallize at different rates. For example, Manuka honey, known for its high fructose content and complex compounds, crystallizes very slowly, often staying semi-solid or gel-like. Clover honey, on the other hand, crystallizes quickly due to its high glucose content. Borage honey also crystallizes quickly, often with fine, smooth crystals. Kāmahi honey may crystallize more slowly depending on how it’s processed, and Rātā honey tends to crystallize over time, but at a slower rate than clover.

In New Zealand, it’s common to find raw or unprocessed honeys sold at farmers markets or from boutique producers. These honeys are unpasteurized and rich in natural particles — which is why they often crystallize faster than commercial brands. But again, this is not a bad thing. It’s a sign you’re getting something close to what the bees made, with all the natural enzymes and nutrients intact.

In fact, some producers take it a step further and create what’s known as creamed honey — a specially blended honey that undergoes controlled crystallization to produce a soft, spreadable texture. It’s a favorite for toast and morning breakfasts, and its consistency is deliberately crafted to be smooth and easy to use.

So if your honey has crystallized, don’t throw it out. It hasn’t gone bad. On the contrary, it’s just doing what real honey does. Store it in a warmer spot if you want to delay crystallization, or warm it gently to bring it back to liquid form. Either way, it’s still the same sweet, golden goodness — just in a slightly different state.