Is 5 year old honey safe to eat? The surprising science behind honey's longevity

November 4, 2025 •

4 min read

Archaeologists have found honey in ancient Egyptian tombs that was still perfectly edible after thousands of years. So, is 5 year old honey safe to eat? The short answer is almost certainly yes, assuming it has been stored correctly. Honey's unique chemical properties give it an indefinite shelf life, making it one of nature's most durable foods.

Quick Summary

This guide examines the factors that contribute to honey's exceptional longevity, including its low water content and high acidity, explaining why it typically does not expire. It details how to identify rare cases of spoilage and offers best practices for proper storage to ensure your honey remains safe for consumption, even years later.

Key Points

Indefinite Shelf Life: Properly stored pure honey does not expire and can remain edible for thousands of years.
Natural Preservation: Its longevity comes from a combination of low water content, high acidity, and the presence of natural hydrogen peroxide, which together inhibit microbial growth.
Proper Storage is Key: An airtight container in a cool, dry place away from direct heat is essential to prevent moisture absorption and potential fermentation.
Crystallization is Normal: A grainy or solidified texture, known as crystallization, is a natural process and not a sign of spoilage; it can be reversed with a warm water bath.
Check for Fermentation: The only real risk is spoilage via fermentation, typically caused by moisture contamination, which results in a sour, alcoholic smell or bubbling.
Infant Botulism Risk: Honey should never be given to children under 12 months of age due to the rare risk of infant botulism from Clostridium botulinum spores.
Quality Over Time: While safe, very old honey may darken and lose some of its original flavor or aroma over decades.

The Science Behind Honey's Indefinite Shelf Life

Honey's incredible ability to resist spoilage is a fascinating testament to natural chemistry. Its unique composition creates a hostile environment for the microorganisms that cause other foods to spoil. This natural preservation system relies on a combination of factors that work in harmony.

Why Honey Doesn't Spoil

Low Water Content: A key factor is honey's low water content, which is typically between 14-18%. Most bacteria and yeasts require a much higher moisture level to survive and multiply, effectively dehydrating and killing them when they come into contact with honey.
High Acidity: Honey is naturally acidic, with a pH ranging from 3.2 to 4.5. This acidic environment is inhospitable to most types of bacteria, further inhibiting their growth.
Enzymatic Activity: During its creation, bees add an enzyme called glucose oxidase to the nectar. This enzyme breaks down glucose into gluconic acid and, crucially, hydrogen peroxide. Hydrogen peroxide is a natural antiseptic that creates a mild barrier against microbial growth, further protecting the honey from contamination.

The Role of Proper Storage

While honey's natural properties make it highly resistant to spoilage, improper storage is the primary way it can go bad. The most significant risk comes from introducing moisture. If water is added or the honey absorbs humidity from the air (it's hygroscopic), its water content increases, which can lead to fermentation. This is why using a clean, dry spoon is always recommended. Storing honey in an airtight, sealed container in a cool, dry place away from direct sunlight is the ideal way to preserve its quality and prevent contamination.

What About Crystallized Honey?

Crystallization is a completely natural process and does not mean your honey has spoiled. It happens when glucose, one of the main sugars in honey, separates from the water and forms crystals. Raw or unfiltered honey, which contains small particles like pollen, tends to crystallize more quickly. To return it to a liquid state, simply place the jar in a warm water bath and stir gently. High heat can damage the honey's delicate flavor and beneficial enzymes, so avoid the microwave or boiling water.

Rare Signs of Spoilage

While exceedingly rare in pure, properly stored honey, spoilage is possible under certain conditions. The most common cause is fermentation, which occurs when the honey has absorbed excess moisture.

Visible Mold: Although very uncommon, mold can appear on the surface of honey if its moisture content is too high.
Off-Putting Smell: Fermented honey may develop a sour, yeasty, or alcoholic smell.
Bubbling or Foaming: Bubbles or foam on the surface of the honey can indicate that fermentation has begun.
Sour Taste: If the honey tastes sour or fermented, it's best to discard it.

These signs are distinct from the harmless natural changes of crystallization or slight darkening over time.

Comparison: Pure Honey vs. Adulterated Honey


Feature	Pure Honey (Indefinite Shelf Life)	Adulterated Honey (Shorter Shelf Life)
Composition	High concentration of natural sugars (fructose & glucose) and low moisture.	Often contains added sweeteners like corn syrup, high fructose corn syrup, or other sugar syrups.
Crystallization	Crystallizes naturally over time due to high glucose content. Considered a sign of authenticity.	May resist crystallization longer due to altered sugar ratios and processing. Lack of crystallization can be a red flag.
Shelf Stability	Extremely stable and resistant to microbial growth when stored correctly.	Less stable, as added syrups and higher moisture content can compromise natural preservatives.
Storage Vulnerability	Primary vulnerability is to added moisture or poor sealing, leading to fermentation.	More susceptible to spoilage if the additives create a more hospitable environment for microbes.
Aging Effects	May darken slightly and lose some aroma or flavor over decades.	Quality may degrade more noticeably over a shorter period.

Conclusion: The Final Verdict on 5 Year Old Honey

So, can you eat 5 year old honey? Yes, absolutely. Provided it has been stored in a sealed, dry, and cool location, it remains perfectly safe for consumption. The chances of genuine spoilage are minimal due to its natural, antimicrobial properties. The most common change you will likely observe is crystallization, a harmless process that indicates quality rather than spoilage. As long as you don't see any of the rare signs of fermentation—such as a sour smell, bubbling, or mold—your aged honey is just fine to enjoy. This remarkable longevity is a testament to the efficient biology of bees and the unique natural properties of honey. It's the reason honey has been a staple in pantries and ancient tombs for millennia. For more information on honey's unique properties, consult the National Honey Board.

Frequently Asked Questions

Yes, pure honey stored in an airtight container can last for thousands of years. Its natural properties, like low water content and acidity, prevent microbial growth, which is why edible honey has been discovered in ancient Egyptian tombs.

Yes, crystallized honey is completely safe to eat. It is a natural process where the glucose separates from the water. To make it liquid again, simply place the jar in a warm—not boiling—water bath.

The primary cause of honey spoilage is moisture contamination. If water is introduced or absorbed from the air, it can raise the water content, making it susceptible to fermentation by yeasts.

No, the 'best by' date on honey is an indicator of peak quality, not a hard expiration date for safety. It is a regulatory requirement for packaged foods, and pure honey remains safe to eat well beyond this date.

Store honey in a tightly sealed, airtight container in a cool, dry place away from direct sunlight. Avoid storing it near heat sources and use only clean, dry utensils to scoop it out.

Yes. Over time, it is natural for honey to darken and its flavor or aroma to change, but this does not affect its safety. It is still perfectly safe to eat.

If your honey smells like alcohol, it is likely fermenting due to excess moisture contamination. This is a clear sign of spoilage, and the honey should be discarded.