Avocado Honey

Unlike the ultra-processed honey found on most grocery store shelves, raw honey is never heated above the natural temperature of a beehive, never ultra-filtered, and never blended down with cheap imported syrups. That matters, because the heat and pressure of commercial processing destroy the naturally occurring enzymes, pollen, trace minerals, and antioxidant compounds that make honey far more than just a sweetener. Every raw monofloral (or single-varietal) honey in our collection is a pure expression of a single bloom — the nectar of one plant, gathered by bees foraging almost exclusively on that flower — which is what gives each varietal its own unmistakable color, aroma, and depth of flavor. 

If you've been looking for a natural sweetener that offers more than just sweetness, a jar of raw monofloral honey is a remarkable place to start. It also pairs beautifully with our Wildflower Honeycomb for an artisan honey board, or alongside our Bee Pollen for a complete hive-to-table experience.

Every raw honey eventually crystallizes, and that's a good thing. Crystallization is how nature reminds you that the honey in your jar is still alive with the pollen, enzymes, and natural sugars the bees put into it. Ultra-heated, commercially processed honey doesn't crystallize at all — because the same process that destroys its enzymes also strips out the pollen nuclei that crystals form around. Seeing your honey turn creamy, grainy, or even rock-solid over time is one of the clearest signs you're holding real raw honey.

How quickly each honey crystallizes depends mostly on its glucose-to-fructose ratio, which varies from one bloom to the next. Some honeys — like our Tupelo — are famously high in fructose and can stay liquid on the shelf for years. Others are naturally high in glucose and can turn creamy in a matter of weeks. That's why we rate every honey in our collection on a Crystallization Index from 1 (Very Slow) to 5 (Very Fast), so you'll know what to expect from your jar:

•  Level 1 — Very Slow: 12+ months, often stays liquid for years

•  Level 2 — Slow: typically 6–12 months

•  Level 3 — Moderate: typically 3–6 months

•  Level 4 — Fast: typically 1–3 months

•  Level 5 — Very Fast: typically 2–6 weeks

If your honey does crystallize, it hasn't gone bad — it's just changed texture. To return it to liquid, place the sealed jar in a bowl of warm (not hot) tap water for 15–30 minutes, stirring occasionally; repeat if needed. Never microwave raw honey, and never heat it on the stovetop — temperatures above roughly 104°F, the warmest a beehive gets, will begin to destroy the very enzymes and antioxidants that make raw honey special. Or lean into the change: crystallized honey spreads beautifully on warm toast, stirs into tea without dripping off the spoon, and adds a lovely texture to a cheese board.

The best way to store honey is at room temperature in a tightly sealed container.

• Container: Store honey in its original container if it's well-sealed or transfer it to an airtight container (glass jars with tight lids are ideal). Honey is naturally antimicrobial, but a tight seal prevents contamination and moisture absorption from the air.
• Temperature: Store it at room temperature, away from direct sunlight and heat sources (like stovetops or windowsills). Ideal temperature is 50-to-70 degrees Fahrenheit.  This will keep your honey in its best liquid state for easy drizzling and maintains its natural quality.

Exceptions and Considerations

• Refrigeration: Do not refrigerate pure honey.  Cold temperatures drastically speed up the natural crystallization process, turning the honey hard and granular quickly. While refrigerated honey is still perfectly safe to eat, it becomes very difficult to pour or scoop.
• Crystallization: This is a natural, harmless process for pure honey (especially those high in glucose, like Clover honey). It does not mean the honey has spoiled.  To return crystallized honey to a liquid state, place the sealed jar in a bowl of warm water (not boiling) for several minutes. Heat it gently and stir occasionally until the crystals dissolve. Do not microwave on high, as excessive heat can destroy beneficial enzymes and alter the flavor.
• Creamed Honey: Creamed honey has been intentionally finely crystallized. If it gets too warm (above 75 degrees Fahrenheit), it can soften or even liquefy and lose its desirable texture. For best texture, store it slightly cooler than typical room temperature, but never in the refrigerator unless the label specifically instructs you to do so for a specific product formulation.
• Long-Term Storage: Honey is one of the few foods that can last virtually forever if stored correctly (airtight, at room temperature). If stored properly, it may darken or change flavor over many years, but it will not technically "spoil."