Does Raw Honey Expire? Shelf Life, Storage, Crystallization & Safety

Raw honey almost never “expires” the way most foods do. In a sealed jar, real raw honey can stay safe and tasty for years because it’s naturally low-moisture, acidic, and antimicrobial. The bigger issue is quality: storage mistakes (humidity, heat, dirty utensils) can change texture and flavor—and in rare cases cause fermentation.

Table of Contents

• Quick answer (and what “best by” dates mean)
• Why honey lasts so long (simple science)
• Can raw honey actually go bad?
• How honey changes over time (what’s normal)
• Crystallization: normal, safe, and fixable
• How to liquefy crystallized honey without ruining it
• How to store raw honey (best practices)
• How to use older honey (and when to replace it)
• Safety notes (infants, allergies, special situations)
• Buying tips that reduce storage problems
• FAQ
• Next steps

Quick answer (and what “best by” dates mean)

Does raw honey expire? In practical terms, no—if it’s real honey and you store it correctly. Honey can darken, crystallize, or change aroma over time, but it typically remains safe.

So why does your jar have a date? Most “best by” dates are quality guidance, not a safety deadline. Retailers and distributors add them because flavor and texture can drift, labels can fade, and inventory systems often require a date.

If you’re new to raw honey, start with our Complete Guide to Raw Honey and keep this storage guide bookmarked for later.

Quick CTA

Want honey that’s packed and shipped with storage in mind? Explore our Raw Honey Collection (or shop all products to add honeycomb and royal jelly).

Why honey lasts so long (simple science)

Honey is one of the rare foods designed by nature to resist spoilage. Here’s why.

1) Honey has very low “available water”

Microbes need water to grow. Honey’s sugar concentration ties up water molecules, so bacteria and most molds can’t thrive. This is why a sealed jar of honey can sit in a pantry far longer than jam or maple syrup.

2) Honey is naturally acidic

Honey typically sits in an acidic pH range that discourages microbial growth. (You don’t need to measure pH—just know that honey’s chemistry makes it a hostile environment for most pathogens.)

3) Raw honey contains antimicrobial compounds

Raw honey contains enzymes (like glucose oxidase) and plant-derived compounds that contribute to its antimicrobial character. Heat and heavy filtration can reduce some of these benefits, which is one reason we favor minimally processed honey. If you’re comparing processing methods, see Raw Honey vs Pasteurized Honey: Why It Matters.

Can raw honey actually go bad?

Sometimes—but it’s uncommon, and it’s usually because moisture got into the jar.

The most common “problem” isn’t spoilage: it’s crystallization

Crystallization is normal and safe (we’ll cover it in detail below). A crystallized jar is not “bad honey.” In many kitchens, it’s preferred because it spreads like soft butter.

The real culprit: added moisture (and sometimes contamination)

If honey absorbs too much water, yeasts can wake up and begin fermenting. Honey is hygroscopic, meaning it can pull moisture from humid air. That’s why storage matters.

Signs honey may be fermenting (rare, but real)

Look for:

• A sour or “beer-like” smell
• Foam or bubbles that keep forming
• A “fizzy” taste
• A swollen lid (pressure)

Fermented honey isn’t automatically dangerous, but it’s not what most people want on toast. If you suspect fermentation and you’re unsure, it’s okay to discard it.

Plain-text citations (food safety): USDA FoodKeeper (honey storage/shelf life guidance); National Honey Board (storage and crystallization guidance). (Accessed 2026.)

How honey changes over time (what’s normal)

People often label honey “expired” because it doesn’t look like the day they bought it. Here are the most common changes—and what they mean.

Darkening over time

Honey can slowly darken in storage, especially if it’s kept warm. Darkening is usually a quality shift, not a safety issue. It’s one reason a cool, dark pantry is your friend.

Aroma and flavor “drift”

Raw honey contains aromatic compounds that make each varietal taste unique. Over time, especially with heat exposure, those aromatics can soften. The honey may taste less floral or less complex—but it’s not necessarily unsafe.

If you love tasting differences, compare a light, mild jar to a richer wildflower jar: Wildflower vs Clover Honey.

Texture changes (crystallization, thickening, or separation)

• Crystallization is the most common change (normal and safe).
• Thickening often happens in cooler temperatures.
• Separation (a liquid layer and a thicker layer) can happen as crystals form at different speeds. A gentle stir usually evens it out.

When a change is a red flag

If honey becomes foamy, fizzy, or smells sour, that’s more consistent with fermentation (see the “go bad” section above).

Crystallization: normal, safe, and fixable

If you’ve ever opened a jar and found it grainy or solid, you’ve met crystallization. It’s a sign your honey hasn’t been overheated and ultra-filtered.

Is crystallized honey safe to eat?

Yes. Crystallization is a physical change, not spoilage. The sugars (glucose and fructose) are simply forming crystals.

Crystallization can also be a quiet signal you’re holding minimally processed honey. Many mass-market honeys are heated and finely filtered specifically to delay crystallization and keep a “forever liquid” look on shelves. If your jar crystallizes, it’s usually a normal raw-honey behavior—not a defect.

Why does honey crystallize?

Crystallization depends on the honey’s natural sugar balance, pollen content, and storage temperature. Some floral sources crystallize quickly; others stay liquid longer. For a deeper explanation, read Why Does Raw Honey Crystallize?.

How to liquefy crystallized honey without ruining it

If you want your honey liquid again, the goal is gentle warmth—enough to dissolve crystals without overheating the jar.

Best method: warm water bath (step-by-step)

This is the safest approach for flavor and quality.

1. Loosen the lid slightly (don’t remove it fully).
2. Place the jar in a bowl of warm water (not boiling).
3. Let it sit 10–30 minutes, stirring the honey occasionally if possible.
4. Refresh the warm water if it cools down.
5. Once mostly liquid, dry the jar and seal tightly.

Temperature tip: Many beekeepers aim to keep warming below ~110°F to be conservative with aroma and enzyme activity.

Microwave warning (why we don’t recommend it)

Microwaves heat unevenly. That can create hot spots that darken honey, mute flavor, and make the texture weird. If you must microwave, do it in a separate microwave-safe container on very short bursts—never in the original jar (especially not plastic).

How to store raw honey (best practices)

If you remember one thing, remember this: dry spoon, tight lid, steady pantry temperature.

Storage cheat sheet (quick table)

Storage situation	What usually happens	Best move
Cool, dark pantry (stable temp)	Best flavor retention; normal crystallization over time	Ideal day-to-day storage
Near stove / sunny window	Darkening + flavor loss happens faster	Move to a cooler cabinet
Refrigerator	Faster crystallization; honey becomes stiff	Only if you prefer it thick/crystallized
Very humid kitchen + frequent opening	Higher fermentation risk (moisture pickup)	Tight lid + decant to smaller jar
Bulk container opened often	Moisture + contamination risk increases	Keep bulk sealed; use a “working” jar

Store at a steady, cool room temperature

• Best: a dark pantry or cabinet away from the stove.
• Avoid: windowsills, warm shelves above appliances, and spots that swing from cold to hot.

Keep the lid tightly sealed (humidity is the enemy)

In humid climates, honey can absorb moisture after repeated openings. A tight lid reduces that risk.

Container matters (glass vs plastic, and why heat is the real issue)

Most honey is safe in either glass or food-grade plastic, but heat + time is where problems show up:

• Glass is ideal for long storage because it’s inert and easy to keep odor-free.
• Plastic is convenient for squeezability, but you’ll want to keep it away from heat sources. Warm cupboards and sunny windows can speed flavor loss (and make honey smell “cooked”).

If you’re storing honey for months (or you like tasting subtle varietal notes), glass plus a cool pantry is the simplest “set it and forget it” approach.

Always use a dry utensil

This is the fastest way to accidentally introduce water:

• Don’t dip a honey spoon into tea, then back into the jar.
• Don’t use a wet measuring spoon.
• Don’t “double dip” during baking.

Should you refrigerate raw honey?

Usually, no. Refrigeration speeds crystallization and can make honey harder to work with. If your kitchen is extremely hot and humid, refrigeration can slow moisture absorption—but expect the honey to thicken or crystallize.

Can you freeze honey?

You can, but most people don’t need to. Honey doesn’t freeze solid the way water does, and freezing won’t “reset” flavor. If you freeze honey, make sure the container can handle expansion and keep it sealed to avoid moisture.

Bulk storage tips (if you buy big)

If you buy larger containers:

• Decant a working amount into a smaller jar.
• Keep the bulk container sealed most of the time.
• Label the jar with the varietal/harvest if you like tasting comparisons.

If you’re shopping for large-format honey, see Bulk Raw Honey: Buying Guide.

Mid-page CTA (help choosing a jar)

Not sure which honey stays most “spreadable” in your kitchen? Start with our raw honey collection and reach out at /contact-us for a recommendation based on your climate and how you use honey (tea, baking, boards, daily spoonfuls).

How to use older honey (and when to replace it)

Even if honey is “fine,” you might not love it the same way after a long time on the shelf. Here’s a practical way to decide what to do with an older jar.

If it still smells and tastes good

Use it normally. Many people prefer slightly older honey for cooking because it can read as warmer and more caramel-like.

Easy uses:

• Stir into yogurt or oatmeal
• Use in dressings and marinades (try Raw Honey Salad Dressings and Raw Honey Marinades for Meats)
• Bake with it using a conversion guide: Honey to Sugar Conversion Chart

If it’s crystallized and you don’t want to warm it

Crystallized honey is great for:

• Spreading on toast (less mess)
• Mixing into peanut/nut butter
• Using as a “finishing sweetener” on hot oatmeal (it melts in the bowl)

When to consider replacing a jar

Replace it if:

• It smells sour/yeasty or tastes fizzy (possible fermentation)
• It has obvious contamination (crumbs, water, food particles)
• You simply don’t enjoy the flavor anymore

If you want a fresh flavor benchmark, compare a new jar against an older one. Start with Best Sellers or browse Raw Honey.

Safety notes (infants, allergies, special situations)

Infants under 12 months: no honey, ever

Honey (raw or pasteurized) should not be given to infants under 12 months because it can contain Clostridium botulinum spores that an infant’s digestive system may not handle.

Plain-text citation: CDC — Infant Botulism: honey and infants. (Accessed 2026.)

Allergies and sensitivities

If you have severe pollen or bee product allergies, talk to your clinician before consuming raw honey or honeycomb. Honeycomb can contain more wax and trace bee materials, and some people find it more reactive.

If honeycomb is part of your pantry, store it correctly too: How to Store Honeycomb Properly (So It Lasts).

Buying tips that reduce storage problems

“Expired honey” complaints are often “I expected liquid honey forever.” Here’s how to set yourself up for success.

Choose real raw honey (and expect natural texture changes)

Real raw honey can crystallize. That’s normal. If you want the benefits and flavor of raw honey, accept that nature won’t behave like corn syrup.

Learn the easy authenticity signals

If you’re not sure what you’re holding, read How to Tell If Honey Is Really Raw. It covers common labeling tricks and what to ask a producer.

Prefer transparent sourcing and harvest info

Knowing region, floral source, and harvest practices is a shortcut to quality and consistency. If you want a Northern California profile, browse our raw honey collection and compare varietals.

FAQ

Does raw honey expire?

Raw honey generally stays safe for a very long time when sealed and stored correctly. Quality can change (color, aroma, crystallization), but that isn’t spoilage.

Does honey go bad after opening?

Usually no. Most “issues” after opening are crystallization or flavor changes. The main risk comes from added moisture or contamination (wet spoons, humid storage).

Can honey mold?

It’s uncommon because honey doesn’t have much available water. Mold is more likely if honey is diluted, stored improperly, or contaminated with moisture.

Is crystallized honey safe to eat?

Yes. Crystallization is a normal change in texture and does not indicate spoilage.

What does fermented honey smell or taste like?

Often sour, yeasty, or “beer-like.” You may see foam or persistent bubbles. Fermentation is uncommon in properly stored honey and is usually tied to added moisture.

Can I microwave honey to liquefy it?

It’s not recommended because microwaves heat unevenly and can create hot spots that degrade flavor and alter texture. A warm water bath is the safer approach.

Why is my honey cloudy?

Cloudiness is common in raw honey because it contains tiny particles (pollen, micro-crystals, natural solids). Ultra-filtered honey is clearer—but often less interesting in flavor.

My honey separated into layers—should I worry?

Usually not. As honey starts to crystallize, you may see a thicker layer and a more liquid layer. This is a normal texture shift. A gentle stir can even it out, or you can warm the jar slightly using the water bath method if you prefer it more uniform.

What’s the best way to decrystallize honey?

A warm water bath is the safest method for flavor and quality. Avoid boiling water and uneven microwave heating.

Should I refrigerate raw honey?

Most people shouldn’t. Refrigeration speeds crystallization. Pantry storage in a cool, dark cabinet is typically best.

Is honey safe for babies?

No honey for infants under 12 months (raw or pasteurized). After age one, healthy children can usually enjoy honey in small amounts. For a parent-focused safety hub, see Honey for Babies and Kids: When It’s Safe, Serving Tips, and Safer Alternatives.

Next steps

If you want honey that’s packed with real-world storage in mind:

• Shop our Raw Honey Collection
• Add a special-occasion texture with Honeycomb
• Review shipping details or contact our team at /contact-us if you want a recommendation for your household