How to Store Honey So It Keeps Its Flavour and Benefits

In short

• Store honey at room temperature, in a dark place, in a tightly closed jar
• The fridge isn't needed — cold only makes honey crystallise faster, and that's not spoilage
• The best container is glass; metal, light and moisture harm honey

Honey is one of the few foods that barely spoils: its natural sugars and enzymes protect it from bacteria on their own. But to keep its flavour, aroma and benefits, you need to store it properly. Let's go through the simple rules and clear up the main fear — that crystallised honey has "gone off".

Do you need to store honey in the fridge

No. Room temperature is enough for honey. It won't spoil in the fridge, but the cold makes it crystallise faster (thicken and "granulate"). That doesn't reduce quality, but if you like liquid honey, the fridge will only speed up the setting. So the best place is an ordinary kitchen cupboard.

What temperature suits it

Ideally +5 to +20 °C, in a steady cool spot without swings. What to avoid:

• heat and radiators — warming makes honey lose some enzymes and aroma;
• direct sunlight — light breaks down beneficial compounds;
• sharp temperature swings — they make honey separate faster.

What to store honey in

The best container is glass with a tight lid. Food-grade plastic works too, but glass is more reliable and doesn't absorb odours. What to avoid:

• open containers — honey absorbs moisture and stray odours from the air;
• metal (especially non-stainless) — honey can react with it.

The main thing is to keep the jar tightly closed.

Why honey crystallised — and how to make it liquid again

Crystallisation (setting) is a natural process, a sign of genuine honey, not of spoilage. Almost every variety thickens over time; the speed depends on the type: buckwheat and sunflower set quickly, acacia stays liquid the longest.

If you want to make honey liquid again, place the jar in warm water (no hotter than 40 °C) and wait. What you must not do: boil it, or heat it in a microwave or on the stove — high heat makes honey lose its enzymes and benefits, along with its flavour.

How long honey lasts

Stored properly, natural honey stays edible for a very long time — years. But flavour and aroma fade over time, so it's best eaten within 1–2 years of harvest, while it's at its most fragrant. Honey from a fresh harvest always tastes better than old honey.

What honey "fears"

• heat and direct sun,
• open containers and moisture,
• stray odours (don't keep it next to spices, fish, garlic),
• metal containers.

Follow this and your honey will stay just as it arrived from the apiary.

Frequently asked questions

Can you eat crystallised honey?

Yes, of course. Crystallisation is a sign of authenticity. Such honey is perfectly fine; if you like, you can gently soften it in warm water.

Can honey be kept in the fridge?

You can, but you don't need to: it won't spoil, but it will thicken faster. Room temperature is better.

How long can an opened jar be kept?

If it's closed tightly after each use and kept in a cool, dark place — as long as an unopened one. The key is to keep moisture out.

Our catalogue features fresh honey from trusted apiaries, with no sugar and no overheating. We'll help you choose a variety and work out delivery across Kazakhstan.