How to Store Raw Honey: The Right Way to Keep It Fresh

Raw honey is one of the most shelf-stable foods on the planet — but that doesn't mean storage doesn't matter. Store it right and it stays perfect indefinitely. Store it wrong and you'll accelerate crystallization, invite fermentation, or dilute the flavor. Here's everything you need to know.

The Short Version

Store raw honey at room temperature, in a sealed container, away from direct sunlight and heat. That's it. No refrigeration needed. No special equipment required.

Room Temperature Is Best

The ideal storage temperature for raw honey is between 65–75°F — roughly the same as a comfortable room. At this temperature, honey stays liquid longer, maintains its texture, and is easiest to pour and use.

A kitchen cabinet or pantry shelf away from the stove works perfectly. Avoid storing honey near heat sources like the oven, dishwasher, or a sunny window — repeated heat exposure degrades flavor and breaks down beneficial enzymes over time.

Never Refrigerate Raw Honey

This is the most common storage mistake. Refrigerating honey dramatically accelerates crystallization — your honey will go from liquid to solid much faster than it would at room temperature. It also makes honey thick and difficult to pour or scoop.

There's no food safety reason to refrigerate honey. Its low moisture content and natural acidity make it inhospitable to bacteria and mold. Room temperature storage is both safer and better for the product.

Keep It Sealed

Honey is hygroscopic — it absorbs moisture from the air. If left open or loosely sealed, honey can absorb enough moisture to ferment. Always keep the lid tight when not in use.

If you transfer honey to a different container, make sure it's completely dry before adding honey. Even a small amount of water can introduce fermentation risk over time.

Glass vs. Plastic

Both work, but glass is preferred for long-term storage. Glass is non-reactive, doesn't absorb odors, and won't leach anything into the honey over time. Our honey ships in glass jars for exactly this reason.

If you use plastic, make sure it's food-grade and BPA-free. Avoid storing honey in metal containers — honey's natural acidity can react with some metals over time.

What About Crystallized Honey?

Crystallization is not a storage failure — it's a natural process that happens to all raw honey eventually. Crystallized honey is perfectly safe and just as flavorful as liquid honey. If you prefer it liquid, see our guide on Why Honey Crystallizes and How to Fix It for the gentle warm-water method.

To slow crystallization, store honey at room temperature (not in the fridge) and keep it away from temperature fluctuations. Consistent, moderate warmth is the best environment.

Does Raw Honey Expire?

No — not in any meaningful sense. Properly stored honey has an indefinite shelf life. The "best by" dates on commercial honey are regulatory requirements, not actual expiration dates. Archaeologists have found edible honey in 3,000-year-old Egyptian tombs.

The only way honey truly goes bad is if it absorbs enough moisture to ferment. This is rare with properly sealed honey stored at room temperature, but it can happen if honey is repeatedly exposed to steam (like being stored near a stove) or if water is introduced into the jar.

Signs of fermented honey: bubbling, a slightly alcoholic or sour smell, or a foamy appearance. This is uncommon but worth knowing.

Storing Infused Honey

If you've made herb-infused honey (see our Honey Infusion Guide), the same rules apply — room temperature, sealed, away from heat and light. Infused honey that has been strained of all plant material stores just as well as plain honey. Infused honey with plant material still in it should be used within a few weeks, as the plant matter can introduce moisture and reduce shelf life.

The Bottom Line

Raw honey is one of the easiest pantry staples to store. Keep it at room temperature in a sealed glass jar, away from heat and sunlight, and it will stay perfect for years. No fridge, no freezer, no special treatment required — just a good jar and a kitchen cabinet.