Restoring Honey


April showers brought May flowers, so soon beekeepers will harvest the first honey crop of the year. One more harvest will take place in the fall Spring honey tends to be milder, less thick and lighter in color than fall honey.

Honey doesn’t spoil and requires no refrigeration. Honey is “hygroscopic,” meaning it attracts and holds moisture, which is why baked goods using honey as an ingredient don’t quickly dry out.

However, all honey will naturally crystallize over time. Some honeys crystallize faster than others. It doesn’t mean the honey has gone bad, through. Honey can be used in the crystallized form, particularly if it’s going to be melted, but it’s easy to restore honey to its amber liquid state.

Watch our video to learn how to get the honey you have on hand back to its original form. You’ll want to use it up before heading to the farmers market for the first of this year’s crop!


About Author

Tammy Algood

Originally from Starkville, Miss., Tammy Algood is a viticulture and wholesale produce specialist for the Tennessee Department of Agriculture's Market Development Division. She has a Bachelor’s of Science from Mississippi State University and a Master’s from Middle Tennessee State University. She writes about food for The Tennessean and monthly for The Tennessee Magazine. As the spokesperson for the statewide “Pick Tennessee Products” campaign, Tammy also develops recipes for their website at Broadcast appearances include Nashville’s local ABC, CBS, NBC and Fox affiliates as well as statewide on PBS. Tammy can also be seen nationally on the HGTV and DIY networks.

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