Honey is a thick, delicious, healing substance that has, arguably the longest shelf life of any food ever known. Stored in the right conditions and container, honey remains edible and nutritious for thousands of years due mostly to its extremely low water content. This makes it impossible for microorganisms to survive and spoil the bee’s miracle food. The higher the water percentage, the easier honey flows.
Depending on the source of pollen and the type of bees, honey may be more or less viscous or more inclined to crystallize than other honeys. Brassica honey crystallizes almost immediately at room temperature, whereas Tupelo honey never does. Regardless of where it lands on the spectrum of smooth flowing or viscous, keeping honey in the fridge will thicken honey fast. This halts the flowing, oozy goodness that you love most about the nectar’s nectar at room temperature. Refrigeration will also tend to crystallize honey, ruining its translucent beauty and making it difficult to apply in your favorite, cooler applications.