Temperature, light and the right jar: Laterza Honey's practical guide to storing honey without compromising its aroma, texture and quality over time.
Honey should be stored in a cool, dark and dry place, between 10 and 20 °C, in a tightly closed glass jar and away from heat sources. Under these conditions it keeps its characteristics unchanged for years, well beyond the minimum durability date shown on the label.
Storage conditions affect the colour, aroma and consistency of honey, not its food safety: due to its low water content, honey does not favour the growth of pathogenic microorganisms if kept in an intact container. When storage is incorrect, the issue is different: loss of quality.
Where to store honey: ideal temperature and environment
The most suitable place is a pantry or a cupboard, away from stoves, ovens, radiators and windows exposed to sunlight. The ideal temperature is between 10 and 20 °C: above 25 °C honey starts to lose some of its aromas and the natural enzymes that are more sensitive to heat, while below 10 °C the crystallisation process speeds up.
An air-conditioned environment is not necessary: in a normal Italian kitchen, kept away from direct heat sources, honey keeps well all year round.
Why light damages honey more than you might think
Light, especially direct sunlight, speeds up the oxidation of some compounds in honey and gradually alters its colour and scent. For this reason, jars should be kept in a closed cabinet or in a spot in the pantry not exposed to light, rather than on display on a sunny shelf.
The role of the jar: glass, sealing and humidity
Glass is the most suitable material for storing honey: it does not release substances into the product and is impermeable to odours and moisture. The lid must always be clean, dry and tightly closed after each use.
Honey is a hygroscopic product, meaning it tends to absorb moisture from the environment. If the container is left open or poorly closed for extended periods, honey can absorb water from the air: the increase in moisture content encourages fermentation, recognisable by a sour smell and a slight swelling effect in the product.
Honey in the fridge: why it's not the best choice
Storing honey in the fridge is not dangerous, but it brings no benefit. Low temperatures speed up crystallisation, making honey harder and less easy to spread or pour. The pantry, cool but not cold, remains the most practical solution for everyday use.
Crystallised honey: what it means and how to make it liquid again
Crystallisation is a natural phenomenon, not a defect. It depends on the ratio between the two main sugars in honey, glucose and fructose: when glucose is present in a higher proportion, it tends to separate into small crystals. Some varieties, such as wildflower honey or dandelion honey, crystallise within a few weeks; others, such as acacia or chestnut honey, remain liquid for months or years.
Crystallised honey can be returned to a liquid state without compromising its qualities, as long as it is done with moderate heat:
immerse the closed jar in a hot water bath, without exceeding 40 °C;
stir occasionally and check the temperature, avoiding direct contact with a heat source;
avoid the microwave, which heats unevenly and risks exceeding safe temperatures in some spots of the jar.
Above 40 °C honey starts to irreversibly lose enzymes and aromatic compounds: a slow process is better than a quick one.
Does honey expire? Minimum durability date and expiry date
On the label, honey shows the minimum durability date (TMC), not an expiry date. These are two different indications, governed by Regulation (EU) 1169/2011 on the provision of food information to consumers: the expiry date applies to perishable products and, once passed, prohibits their consumption; the TMC, introduced by the wording "best before", indicates until when the product keeps its specific properties unchanged under proper storage conditions.
Once the TMC has passed, correctly stored honey generally remains safe to consume, even if aroma, colour and consistency may change over time. The composition and labelling of honey are defined at European level by Directive 2001/110/EC, implemented in Italy by the legislative decree regulating the marketing and sales names of the product.
How to store honey once the jar has been opened
After opening, the rules don't change: a cool, dark pantry, the lid closed again right after use, a clean and dry spoon to scoop out the product. Introducing water or residues of other foods into the jar, even in small amounts, increases the risk of fermentation.
| Condition | Effect on honey | Recommended |
|---|---|---|
| Cool, dark pantry (10-20 °C) | Preserves aroma and texture | Yes |
| Near stove or sunny window | Degrades aromas and enzymes | No |
| Refrigerator | Speeds up crystallization | Not necessary |
| Tightly closed glass jar | Protects from moisture and odors | Yes |
| Open jar or damp lid | Risk of fermentation | No |
Storing honey properly is also a matter of respect for the work behind every jar: from the bees' foraging to the extraction, all the way to jarring. A product crafted with care deserves to reach the table with the same qualities it had when it was packaged.
Discover Laterza Honey's Italian honeys and choose the variety best suited to your habits in the kitchen.
