Does Honey Expire? Shelf Life and Storage

Honey that's sealed and kept dry can last for years, often well past the best-before date on the jar. It may darken or crystallise, but that's a change in quality, not spoilage. Honey only really goes bad when it takes in water, which lets yeasts start fermenting it.

Why does honey last so long?

• Very little water. Good honey is mostly sugar. The international Codex standard allows no more than 20% moisture for most honey. At that level, most microbes can't grow.
• Naturally acidic. Honey's low pH makes life harder for bacteria.
• Small amounts of natural compounds that further discourage microbial growth.

Take away the first point, by letting water in, and the others aren't enough on their own.

What does the date on the jar mean?

Packaged honey carries a best-before date. For honey, that date is about quality: taste, aroma, colour and texture. After it, honey that's been stored well is usually still fine to eat, though the flavour may be milder and the colour darker.

What changes over time (and is normal)

Crystallisation is the one people worry about most. Our post on why honey crystallises explains why it isn't a sign of fake honey.

Signs honey has actually spoiled

• A sour, alcoholic or yeasty smell
• Bubbles or foam that keep forming, like a fermenting batter
• A thin watery layer on top
• Mould on the surface

These almost always mean moisture got in. Throw that honey out.

How water gets into honey

• A wet spoon. The most common cause. Use a clean, dry spoon every time.
• A loose lid in humid weather. Honey pulls moisture from the air, and Kerala's monsoon air is very damp.
• Thinning it with water and then storing the diluted honey.
• Condensation, from moving a jar between a cold fridge and a warm kitchen.

How to store honey

1. Keep it in a tightly closed glass jar.
2. Store at room temperature, away from the stove and direct sunlight.
3. Skip the fridge. Cool temperatures make honey crystallise faster, and it doesn't need chilling.
4. For ants, stand the jar in a shallow bowl of water, an old household trick that still works.

Common mistakes

• Microwaving to melt crystals. It overheats spots and can scorch the flavour. Warm water is gentler.
• Keeping honey in the tea tin area by the stove. Constant heat darkens it faster.
• Throwing away set honey. Crystallised honey is fine to eat and spreads well on toast.

One safety point that has nothing to do with age: don't give honey of any kind to babies under 12 months, because of the risk of infant botulism.

If you like honey in your tea, our post on honey in hot tea covers when to add it.

Our Naadan honey comes from beekeepers around Adimali in Idukki. Store it the way above and it'll keep well.

Sources

• Codex Alimentarius: Standard for Honey (moisture limits)
• CDC: Honey and infants under 12 months