Pasieka Żelechowski

Honey crystallization

All honeys crystallize over time — this is a natural transition from liquid to a semi‑solid state. Honeys higher in glucose (e.g., rapeseed/canola) crystallize faster; acacia crystallizes more slowly. Crystallization does not reduce quality. To reliquefy, gently warm the jar in a water bath up to 40 °C and avoid overheating or microwaving to protect flavor and aroma.

Pollinator-friendly gardens

Ensure flowers across seasons, reduce pesticides, and add a shallow water source with pebbles.

• Spring: crocus, pulmonaria, willow, fruit trees.
• Summer: lavender, phacelia, sage, clover, sunflower.
• Autumn: asters, goldenrod, heather, buddleja.
• Winter/early spring: witch hazel, winter heath, viburnum.

Pesticides: avoid spraying during bloom, apply in the evening and in calm weather, choose bee-safe products and diversify plants. Sources: RHS, Xerces, Xerces – Pesticides

Honey myths vs facts

• Myth: Honey should not crystallize. Fact: it is natural and depends on glucose/fructose ratio; gently warm in a water bath (≤40 °C) to reliquefy. NHB
• Myth: Dark honey is worse. Fact: darker honeys often have higher phenolic/antioxidant content. USDA ARS, Bertoncelj 2007

FAQ – frequently asked questions

• How to store honey? In a tightly closed jar, in a cool, dry and dark place. NHB – storage
• Does honey expire? Honey has very long shelf-life; quality depends on storage conditions. NHB – shelf life
• Is honey safe for infants? Do not feed honey to children under 12 months due to infant botulism risk. CDC
• Honey for athletes? Works as a quick carbohydrate source; in studies, comparable to other carb sources for recovery. Earnest 2008