How honey is made and stored

Bees collect nectar or honeydew, transform it with substances of their own, dehydrate it, store it and leave it to ripen in the comb: this is how EU law describes the making of Honey. A wax capping on the cell shows the honey is ripe.

The beekeeper harvests only ripe honey, when more than 75 % of the cells are sealed. Fresh nectar must never be taken because it would dilute and spoil the whole harvest. Then the wax layer is sliced off, the honey is spun out at no more than 30 °C and left to settle for a few days at 25–30 °C so that bubbles and wax float up, or it is strained through a mesh.

Moisture decides how long honey keeps. EU law allows up to 20 %, and 23 % for heather, but honey with less than 18 % water keeps with little or no risk of fermentation. Fermentation, not ordinary bacteria or fungi, is the main threat to unprocessed honey.

Store honey in glass, stainless steel or food-grade coated containers with an airtight lid, away from heat and light, ideally near 20 °C and below 65 % relative humidity. Above 25 °C quality falls steadily, and honey readily absorbs odours. It must not be heated so that its enzymes are destroyed. Cold below 5 °C stops crystallisation, while around 14 °C it is fastest; read more on crystallisation of honey.

Why this matters to you: an airtight lid, a cool place and a dry shelf cost nothing yet keep the taste and aroma of honey to the last spoonful.