Is it bad that my honey has crystallized and/or separated?
No, it is not. It is perfectly normal for unprocessed raw honey to crystallize and separate on its own. Some honey is more prone to crystallization or separation than others. For example, honey that mainly consists of nectar sourced from almost any plant in the aster family (dandelions, sunflowers, goldenrods, etc.) has a tendency to rapidly and evenly crystallize to create a delightful and spreadable (yes, you can use crystallized honey as a spread) consistency with very fine crystals. Some honeys are very reluctant to crystallize such as those from white clover, and many others in the pea family. Others, such as sumac, tend to slowly form large crystals.
How do I liquify crystallized honey?
The easiest way to revert your beautifully and naturally crystallized honey to its liquid form is to boil a small pot of water. When the water comes to a boil, turn off the heat, slightly open the lid to the honey jar to allow it to breathe, and place the jar in the water without submerging the lid. This will gently heat the honey and melt the crystals. Repeat as necessary to achieve your desired consistency.
Although honey can successfully be liquified via microwave, we do not recommend this method. Honey is easily scorched and damaged in the microwave and can become incredibly hot, easily resulting in severe burns. Scorched or overheated honey will darken in color and become slightly to moderately bitter.
What can I do with comb honey?
Take a spoon to it, plop it in your mouth, chew, and enjoy!
We get this question a lot! Cut comb honey is enjoyable on ice cream, as an accompaniment to cheese or charcuterie boards, served with fresh fruit platters, or simply on it's own. The entire comb is edible and contains the rawest form of honey available outside of the bee yard!
Pro-tip: Comb can also be used to enhance sauces, baked goods, and confections! Think of it as bee-butter, or bee-lard.