Canola honey – a light, delicate varietal from bees foraging on vast canola (rapeseed) fields. Canola honey crystallizes quickly into a smooth, creamy texture that makes it a natural spread – like creamed honey that made itself.

What Makes Canola Honey Special

Canola fields bloom bright yellow across California's agricultural valleys, and bees go wild for them. The honey is one of the lightest we produce – nearly white when crystallized – with a mild, clean sweetness. It's the honey for people who say they don't like "strong" honey.

Frequently Asked Questions

Why does canola honey crystallize so fast?

Canola nectar has a high glucose-to-fructose ratio, which makes it crystallize rapidly. This is completely natural and actually a sign of quality – ultra-processed honey doesn't crystallize because the natural sugars have been altered.

Is crystallized honey still good?

Absolutely. Crystallized honey is perfectly safe and many people prefer the spreadable texture. To re-liquify, place the jar in warm (not hot) water for 15–20 minutes.