Did you know? Properly stored honey can last for years

Most food spoils within days or weeks. Honey is famous for lasting a remarkably long time; there are reports of honey found in ancient Egyptian tombs, thousands of years old and still preserved.

The secrets behind honey's shelf life

1. Very little water. Honey is highly concentrated sugar with a low water content. Bacteria and fungi need water to survive, so in honey they dry out.

2. It's acidic. Honey is acidic, a condition most microorganisms dislike.

3. Natural hydrogen peroxide. Bees add an enzyme called glucose oxidase to nectar. When honey meets a little water, this enzyme produces small amounts of hydrogen peroxide that help stop bacteria from growing.

Did you know? Honey is hygroscopic, meaning it absorbs moisture from the air. That's why it must be kept in a tightly sealed container. Honey that soaks up water can start to ferment.

Crystallised doesn't mean spoiled

Honey that turns thick and grainy is crystallising. It's a natural process, not a sign that the honey is fake or bad. To loosen it, stand the jar in warm water. Avoid heating honey too hot.

Important: never give honey to babies

Honey can contain spores of the bacterium Clostridium botulinum. An adult's digestive system can handle them, but in babies these spores can cause dangerous infant botulism.

So don't give honey to babies under 12 months old, including putting it on a pacifier or mixing it into food.

Storage tips

• Keep it in a sealed glass or food-grade plastic container.
• Store it somewhere dry and out of direct sunlight.
• Use a clean, dry spoon every time.
• The fridge isn't needed; it only speeds up crystallisation.