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The best way to store honey is at room temperature in a tightly sealed container.

• Container: Store honey in its original container if it's well-sealed or transfer it to an airtight container (glass jars with tight lids are ideal). Honey is naturally antimicrobial, but a tight seal prevents contamination and moisture absorption from the air.
• Temperature: Store it at room temperature, away from direct sunlight and heat sources (like stovetops or windowsills). Ideal temperature is 50-to-70 degrees Fahrenheit.  This will keep your honey in its best liquid state for easy drizzling and maintains its natural quality.

Exceptions and Considerations

• Refrigeration: Do not refrigerate pure honey.  Cold temperatures drastically speed up the natural crystallization process, turning the honey hard and granular quickly. While refrigerated honey is still perfectly safe to eat, it becomes very difficult to pour or scoop.
• Crystallization: This is a natural, harmless process for pure honey (especially those high in glucose, like Clover honey). It does not mean the honey has spoiled.  To return crystallized honey to a liquid state, place the sealed jar in a bowl of warm water (not boiling) for several minutes. Heat it gently and stir occasionally until the crystals dissolve. Do not microwave on high, as excessive heat can destroy beneficial enzymes and alter the flavor.
• Creamed Honey: Creamed honey has been intentionally finely crystallized. If it gets too warm (above 75 degrees Fahrenheit), it can soften or even liquefy and lose its desirable texture. For best texture, store it slightly cooler than typical room temperature, but never in the refrigerator unless the label specifically instructs you to do so for a specific product formulation.
• Long-Term Storage: Honey is one of the few foods that can last virtually forever if stored correctly (airtight, at room temperature). If stored properly, it may darken or change flavor over many years, but it will not technically "spoil."