Any natural honey hardens after a certain storage time, which is a phenomenon called crystallization. Crystallization does not cause any chemical changes in the honey. Due to the solidification, the honey also got the name strd. The rate of crystallization depends on the sugar composition of the honey (glucose / fructose ratio), the amount of water in the honey and the feeding temperature. Place a jar of crystallized honey in warm water and the crystals will liquefy. Do not heat honey above 40 ° C, as it may lose its healing properties.
Bees have to visit up to 2 million flowers for 1 kg of honey.
Exclusively Slovenian origin and concern for quality is the reason that the supply of honey is occasionally limited in quantity.