Did you know that archaeologists have discovered thousands of years old jars of honey in ancient Egyptian tombs that were still perfectly edible?1 Astonishingly, honey is one of the few foods that can last centuries without spoiling.
Honey’s unique chemical properties and how bees process it give this golden nectar an extraordinarily long shelf life. But what exactly makes honey so resilient? And does all honey last forever, or are there exceptions to the rule?
The Magic of Honey’s Composition
Honey’s remarkable shelf life is thanks to its unique chemical makeup. It contains very little water and is highly acidic, creating an environment where bacteria and microorganisms simply can’t survive.
As Amina Harris, director of the Honey and Pollination Center at UC Davis explains, “Very few bacteria or microorganisms can survive in an environment like that, they just die. They’re smothered by it, essentially.” (ref)
Key Ingredients
Honey is composed of 80-85% sugar, mostly from the simple sugars fructose and glucose. It also contains 15-17% water.(ref) The extremely low moisture content is key to preventing bacterial growth. In addition, honey is quite acidic, with a pH between 3.2 and 4.5, which also inhibits bacteria and microbes.
Bees add an enzyme called glucose oxidase to the nectar, which breaks down glucose into gluconic acid, making honey acidic. The bees also fan the nectar with their wings to evaporate moisture and concentrate the sugars during the honey-making process. This further lowers the water content.
Honey also contains hydrogen peroxide, which has antibacterial properties. It is produced from the glucose oxidase enzyme activity. The presence of catalase in honey prevents the hydrogen peroxide from building up to levels that could damage the honey.
Crystallization is Natural
Over time, you may notice honey starting to crystallize and turn cloudy. Don’t worry, this is a totally natural process, and the honey is still perfectly safe to eat. The crystallization is affected by the honey’s ratio of glucose to fructose and its pollen content. If you prefer liquid honey, simply place the jar in warm water and stir until the crystals dissolve.
Crystallization happens because honey is an unstable super-saturated sugar solution. The glucose tends to precipitate out of the solution, forming the sugar crystals. Honey with a higher proportion of glucose to fructose will crystallize more readily.
Raw honey crystallizes more quickly because it contains bits of pollen and beeswax that can also seed crystal formation.
Crystallization does not mean the honey is spoiled. You can reverse it by gently heating the honey. Place the jar in warm water (about 100°F) and stir until the crystals dissolve. Avoid boiling or scorching the honey.
You can also prevent crystallization by storing honey at room temperature and consuming it within a few months of opening the jar.
Honey’s Eternal Legacy
Honey has been valued for its medicinal properties since ancient times. Stone Age cave paintings from over 8,000 years ago depict humans foraging for honey.(ref) The ancient Egyptians, Chinese, Greeks, and Romans all used honey to treat wounds, digestive issues, and other ailments.
In traditional Ayurvedic medicine from India, eight different types of honey were recognized, each with unique healing properties. For example, Makshikam honey was used for eye diseases, tuberculosis, and hepatitis, while Kshoudram honey was used to treat diabetes.
Modern research has confirmed honey’s antibacterial and antioxidant properties. Honey has been shown to inhibit around 60 species of bacteria as well as some fungi and viruses. The most potent antibacterial honey is Manuka honey from New Zealand, which is sometimes called “medical grade” honey.
The next time you reach for that trusty jar of honey, remember, you’re tasting an eternal food that will likely outlast us all. Honey’s remarkable properties make it one of nature’s most extraordinary gifts.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.