Wednesday, October 20

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 develops for The Tennessee Magazine recipes that feature farm-fresh Tennessee food. Those fresh, local ingredients will always add cleaner, more flavorful foods to your table. We recommend visiting local farms and farmers markets to find the freshest seasonal produce. For more information about our recipes, contact Algood at

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