Should You Continue to Eat Golden Blossom Honey Mustard When It Has Expired
Natural honey can change color and crystallize—but does it ever expire? Here's the scoop.
Alongside jewels and wine, ancient Egyptians buried jars of honey inside the tombs of royalty, in the hopes that it would sweeten their passage into the afterlife. Amazingly, when the tombs were uncovered 3,000 years later, the excavated honey was perfectly preserved and still completely edible. Hungry archaeologists immediately slathered it onto their bread.
OK, that last part isn't true—but the rest of the story absolutely is, as unlikely as it sounds.
So, does honey expire? How about modern honey? Here's the scoop.
Can Honey Ever Expire?
Technically, all types of natural honey cannot expire because honey doesn't spoil on its own. (More on why below.)
Honey can and will, however, change. It can change color from pale to dark. It can start clear and become cloudy. And, most peskily, its texture can change from smooth and thin to thick and grainy in a process called crystallization. Thankfully, though, none of these changes make the honey bad or unsafe to eat!
There is an important exception to this rule. If honey is exposed to moisture, it can ferment and spoil, which will be immediately obvious: smelly, sour, moldy and utterly unappetizing.
Does It Make a Difference if Honey Is Raw, Pure, Honeycomb, Infused or Pasteurized?
Less-processed honeys, like raw and honeycomb, will be more apt to darken or crystallize. Many stores sell pasteurized honey, which is honey treated with heat. Treated honeys stay pourable and clear for longer, but the treatment may remove some of the natural antioxidants and health benefits found in less-processed honey.
Watch out for supermarket honeys that dilute pure honey with added stuff, like corn syrup. While they'll stay good a while, they're not nearly as good for you.
Why Does Honey Have Expiration Dates?
Plenty of foods don't need expiration dates, honey included. Stores use them largely to ensure that their stock is fresh. Obviously, they want to sell honey before it shows signs of aging. If your honey's expiration date is approaching, it's still safe unless it's obviously fermented.
Can I Eat Dark or Crystallized Honey?
Yes, both are safe to eat. You can easily restore crystallized honey to a pourable state by placing the uncapped jar in a double boiler or directly into a pan of warm (not boiling) water. Every few minutes, remove the honey and stir it. Be careful to use a clean utensil, and don't let water drip into the container. Microwaving honey isn't recommended, as it's difficult to heat evenly and easy to overheat, which may destroy nutrients.
Don't want the trouble of heating honey? Find more ways to eat honey so you can go through your supply faster.
Why Does Honey Never Go Bad?
Honey is inherently hostile to microbes and bacteria. Honey is a very low-moisture sugar with an acidic pH, yielding an environment in which bacteria literally cannot thrive. Other foods share this description—think molasses—and keep a long time, but not indefinitely. What makes honey so special? The answer is both gross and fascinating, so consider skipping ahead if you're squeamish.
As it turns out, honey lasts so long because bees "process" it: they swallow nectar and regurgitate it into combs to make honey. (Yum!) An enzyme in their stomachs breaks the nectar down into gluconic acid and hydrogen peroxide. Does the latter sound familiar? A natural antiseptic, it's literally sold in drugstores to treat all manner of wounds and maladies. In other words, on top of its natural resistance to bacteria, honey's hydrogen peroxide repels any microorganism with the temerity to trespass.
This amazing chemical makeup is also why honey has been used for medicinal purposes (like ointments, and to treat burns and wounds) for thousands of years, including by those ancient Egyptians who buried honey in tombs.
How to Store Honey
Store honey tightly covered to keep out air and moisture. The ideal location is cool and out of the sun, probably another reason the tomb honey remained so pristine. In your own home, however, a pantry shelf will work just fine.
Our Favorite Honey Recipes
Honey Cinnamon Rollups
This cinnamony treat reminds me of baklava, but with only a few easy ingredients, it's a fraction of the work. My Aunt Adele shared the recipe with me, and I think of her whenever I make it. —Sue Falk, Warren, Michigan
Air-Fryer Gingered Honey Salmon
The ginger, garlic powder and green onion marinade gives this air-fryer salmon a pleasant flavor. We've found the fish tastes even better when marinated in the fridge overnight. We also like to use this mixture when making chicken. —Dan Strumberger, Farmington, Minnesota
Salmon is a heart-smart dinner option, and this dish takes advantage of the health benefits of honey, too.
Honey Challah
I use these shiny, beautiful loaves as the centerpiece of my spread. I love the taste of honey, but you can also add chocolate chips, cinnamon, orange zest or almonds. Leftover slices of this sweet challah recipe work well in bread pudding or for French toast. —Jennifer Newfield, Los Angeles, California
Herb Chicken with Honey Butter
When the whole family could use a heartwarming meal, this one fits the bill! You'll love how the honey's sweetness mixes perfectly with the herbs' salty flavor. It's a wonderful combination! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Emily's Honey Lime Coleslaw
Here's a refreshing take on slaw with a honey-lime vinaigrette rather than the traditional mayo. It's a great take-along for all those summer picnics. —Emily Tyra, Milwaukee, Wisconsin
Honey Buffalo Meatball Sliders
These little sliders deliver big Buffalo chicken flavor without the messiness of wings. The spicy-sweet meatballs are a hit on game day with kids and adults alike. —Julie Peterson, Crofton, Maryland
Honey Champagne Fondue
This special champagne fondue has wonderful flavor from Swiss cheese and a hint of sweetness from honey. It clings well to any kind of dipper. —Shannon Copley, Upper Arlington, Ohio
Honey-Mustard Brussels Sprouts Salad
Even if you dislike Brussels sprouts salad, you will love this dish. The dressing is truly tasty, and it pairs so nicely with the apples, grapes and walnuts. You can also add whatever cheese, nuts or fruit you prefer. —Sheila Sturrock, Coldwater, Ontario
Honey Cinnamon Bars
My Aunt Ellie gave us the recipe for these sweet bar cookies with cinnamon and walnuts. Drizzle with icing, and serve with coffee or tea. —Diane Myers, Star, Idaho
Honey-Thyme Butter
Laced with honey and fresh thyme, this butter is perfect for either sweet or savory dishes. It's amazing on bread and rolls fresh out of the oven but equally as good on a stack of blueberry pancakes. —Taste of Home Test Kitchen
Honey Bagels
Who has time to make from-scratch bagels? You do, with this easy recipe! The chewy golden bagels offer a hint of honey and will win over even the pickiest eaters. —Taste of Home Test Kitchen
Sheet-Pan Honey Mustard Chicken
This sheet-pan chicken is an easy gluten-free, low-carb meal ideal for busy weekdays. The chicken is tender, juicy and so delicious! It's now on the list of our favorite meals. You can substitute any low-carb vegetable for green beans. —Denise Browning, San Antonio, Texas
Spicy Honey Sriracha Game-Day Dip
You can easily whip up this creamy, spicy, salty dip. For parties, I love dips in the slow cooker—just turn it to low once the dip is cooked and let your guests help themselves. No need to worry about the dip getting cold and having to reheat it. —Julie Peterson, Crofton, Maryland
Golden Honey Pan Rolls
A cousin in North Carolina gave me the recipe for these delicious honey-glazed rolls. Using my bread machine to make the dough saves me about 2 hours compared to the traditional method. The rich buttery taste of these rolls is so popular with family and friends that I usually make two batches so I have enough! —Sara Wing, Philadelphia, Pennsylvania
Honey Pecan Cheesecake
Birthdays and holidays are great times for cheesecake, and Christmas is ideal for this particular one. In our annual church baking contest, it won first place! —Tish Frish, Hampden, Maine
Grandma's Honey Muffins
I can remember my Grandma Wheeler making these delicious muffins—we'd eat them nice and warm, fresh from the oven! She was a "pinch of this and handful of that" kind of cook, so getting the ingredient amounts correct for the recipe was a challenge. Now it's a family treasure! —Darlis A. Wilfer, West Bend, Wisconsin
Honey-Glazed Ham
Here's an easy solution for feeding a large group. The simple honey ham is perfect for family dinners, where time in the kitchen is as valuable as space in the oven.—Jacquie Stolz, Little Sioux, Iowa
Milk-and-Honey White Bread
My dad has been a wheat farmer all his life and my state is the wheat capital, so this recipe represents my region and my family well. This bread never lasts too long at our house. —Kathy McCreary, Goddard, Kansas
Roasted Honey Sweet Potatoes
Cinnamon and honey bring out the natural earthy sweetness of sweet potatoes in this simple, elegant side dish. —Laura Mifsud, Northville, Michigan
Italian Honey Clusters
My mother made these treats flavored with cinnamon and anise for neighbors, teachers and anyone who stopped by. Make sure the honey doesn't boil longer than a minute or it could burn.—Sarah Knoblock, Hyde Park, Indiana
Honey Pulled Pork Subs
Honey and ground ginger are the flavor boosters behind my no-stress sandwiches. A bottle of barbecue sauce ties it all together in a pinch. —Denise Davis, Porter, Maine
Apple-Honey Dutch Baby
I love to make this treat on Sunday morning. It's so impressive when it's served warm right out of the oven...and the apple honey filling is yummy! —Kathy Fleming, Lisle, Illinois
Source: https://www.tasteofhome.com/article/does-honey-expire/
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