Because our honey has not been pasteurized or filtered, it will stiffen and become hard over time. This is natural and what real, raw honey should do. It can be re-liquified by warming gently to no more than 100F. One way to do this is place the container in warm water. This way, the honey will not be over-heated.
Room temperature or 75 - 80F is ideal. Direct sun can heat the honey and destroy the natural enzymes. Less than 70F and the honey will crystallize faster than normal.
The first big blossom is the dandelion. We rarely get to taste any because our bees are busy using this nectar for their own nutrition and spring growth. The summer honey flow begins with the Basswood (Linden) trees and moves on to many varieties of Clover and ends with Goldenrod. There are many other blossoms along the way, but these are the predominant sources.
No, honey is good to eat indefinitely. However, over time it will become darker and stronger in flavor. It will also crystallize easier.
Yes, our honey has not been filtered. After being taken from the hive, the wax and honey is left in a settling tank. Wax naturally rises to the top and is skimmed off. Propolis and pollen remains and the specs can easily be seen when looking closely at our honey. Most commercial honey is filtered to remove pollen particles because it is these such particles that cause honey to crystallize sooner.
Our honey is never heated past 100F. It is merely kept warm for bottling - at around the same temperature that the bees keep their hive. Pasteurizing is heating to 145F or above which kills all the natural bacteria and enzymes. We do not pasteurize.