Bees collect pollen from different plants throughout the year. As such, Harrison's Honey's colour, consistency and flavour will change as new batches are used. These batches are not mixed, ensuring that the terroir of the honey is noticeable.

Knowing where your honey has come from, and when, means that you can identify with the flavours and aromas within it.

The current batch, since April 22nd is a fragrant, brilliant golden, runny summer honey.

Previous batches

In short 'yes', if it's pure honey!

All pure honey will eventually crystallize due to the natural sugars in it. In fact, it's a sign of the quality and unprocessed nature of that particular honey.
Raw honey is more likely to granulate faster than highly processed, mass-produced honey found in most supermarkets.

In natural pure honey, the sugar molecules have more to attach to due, to the fact that the propolis, pollens and other inherent natural ingredients are still present and haven't been stripped out, through over-processing, in order to produce a uniform (colour, taste and consistency) and often bland product with a very long shelf life.

Don’t dispose of your crystallised (solidified) honey. Raw honey will solidify over time and this happens faster at lower temperatures. Don't refrigerate your honey. Store it in a cupboard in a warm place. To re-liquefy, place the jar in warm sunshine, or open the lid and place in warm water.

All honey granulates. In fact, this is best proof of its quality.