Why is my dandelion honey so hard?

Dandelion honey naturally crystallizes into a firm texture due to its high glucose content and rich concentration of dandelion nectar. It’s the first honey harvested in spring, when only dandelions bloom. This hardening is a natural process and a sign of raw, unfiltered quality.

Is crystallized honey still good?

Absolutely! Crystallization is a natural and safe process. It doesn’t mean the honey has gone bad — in fact, it’s a sign that your honey is raw and minimally processed.

How can I soften crystallized honey?

Place the honey in a glass container and warm it gently in a bowl of warm water (not boiling). Avoid microwaving or heating in plastic. This method, called decrystallization, preserves the honey’s natural enzymes and flavor.

Can I microwave honey to soften it?

We don’t recommend it. Microwaving can overheat the honey and damage its beneficial enzymes. A warm water bath is safer and more effective.

What’s the difference between dandelion and alfalfa honey?

• Dandelion honey: Firmer texture, faster crystallization, bold flavor, harvested early spring.

• Alfalfa honey: Creamier texture, slower crystallization, milder taste, harvested later in the season.

Which honey stays soft longer?

Alfalfa honey tends to stay creamier longer due to its balanced glucose-fructose ratio. If you prefer a smoother consistency, it’s a great choice.

Is your honey raw and unfiltered?

Yes! All our honey is raw and unfiltered, meaning it retains natural enzymes, pollen, and flavor .