What is the best way to store honey?
Bees actually produce honey as a winter supply for themselves. Natural acids, enzymes, and the high sugar content make the product naturally very durable. Microorganisms can hardly multiply in this environment. With proper storage, you can further extend the aroma and nutritional components of your honey.
Light, heat, and oxygen are the greatest enemies of high-quality honey. They noticeably alter its character — delicate aromas evaporate, and vitamins and enzymes lose their properties. Minerals and secondary plant compounds, on the other hand, are relatively stable at moderate temperatures. Even at 35 degrees, the delicate aromas begin to fade, and from 45 degrees, enzymes are permanently altered.
HMF value as a quality indicator
Heating initiates a chemical process in the carbohydrates: the sugar compounds split off water, resulting in hydroxymethylfurfural (HMF). In freshly extracted honey, the HMF value is very low. After one year of storage at room temperature, the value increases significantly — it can exceed the maximum limit of 15 mg/kg required by the German Beekeepers' Association (D.I.B.). The HMF value also rises when heated. It therefore serves as an indicator of whether honey is natural and fresh.
Store honey in a dry and dark place
Honey has hygroscopic properties — it attracts and absorbs moisture from the air. If the water content becomes too high, the sugar-rich product can ferment in combination with yeasts from the pollen. Fermentation causes foam to form on the surface, with a darker layer underneath and a firmer, lighter layer at the bottom. Fermented honey can still be used — for example, for mead or baking.
Practical storage tips
- Dark and cool: Ideally in a closed cupboard, not above the stove or in direct sunlight.
- Room temperature: 15–20 degrees is optimal. In the refrigerator, honey becomes firmer and can crystallize more quickly.
- Keep the jar tightly closed: Prevents the ingress of moisture from the air.
- Clean spoon: Use a dry, clean spoon each time you remove honey — water or food residue can trigger fermentation.
- Original packaging: It is best to keep honey in its original jar.
