I often have readers inquiring about the proper storage of honey. That’s a great question, and one with a super-easy answer!
How should I store honey?
Honey does not “go bad” if left at room temperature. Leaving it on a countertop is fine, so is a cabinet with your spices. If you want to get specific, aim for a temperature between 65-75 degrees Fahrenheit, but perfection is not necessary.
Honey has been used as a preservative since ancient Egypt, and beyond. Organs of kings have been found preserved in jars of honey in excavated tombs.
This seems obvious, but keep a lid on it. The moisture in honey can evaporate if it is uncovered, not to mention that it can get dusty and gummy and icky! No one wants that!
What do I do when honey crystallizes?
Honey crystallizes from being around chill temperatures, but don’t worry, it hasn’t gone bad at all! You can restore it to a liquid state by setting the jar in very warm water or by using another gentle heat source.
I prefer not to nuke my honey in the microwave because it gets too hot too quickly. And then it becomes sticky napalm!
Don’t get it too hot! If you have raw honey, heat will kill the beneficial microorganisms and make it, well, not raw.
I only store fresh herb-infused honey in the fridge, because there is a high moisture content that means it would spoil. Otherwise, I do not like to store my honey in cold places. That makes it thick, cold, hard to scoop out, and nowhere near as runny and messy as I like it. But if you want to, go ahead…it won’t hurt it!