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 to place the container in warm water. This way, the honey will not be over-heated.
Room temperature is ideal. Direct sun can heat the honey and destroy the natural enzymes. Temperatures less than 70F will cause the honey to crystallize faster than normal, but otherwise does not harm it.
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, moves on to several different 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 may become darker or change in flavor. It will also crystallize in time, but that does not reduce it's nutrition or flavor.
Yes, our honey has not been filtered. After being taken from the hive, the wax and honey are left in a settling tank. Wax naturally rises to the top and is skimmed off. Propolis and pollen remains, and the specks can be seen when looking closely at our honey. Most commercial honey is filtered to remove pollen particles because it is these particles that cause honey to crystallize more quickly.
Our honey has not been pasteurized. Occasionally, it has been kept 'warm' at little over room temperature, but never more than the internal temperature of a beehive.