Why Honey From 3,000 Years Ago Is Still Edible

In 1922, when archaeologists opened the tomb of the Egyptian king Tutankhamun, they found jewelry, statues, and clay pots. Some of those pots held honey. Three thousand years had passed since they were sealed. The honey inside was still good. In fact, you could have eaten it.

This is not unusual. Honey is one of the only natural foods in the world that does not spoil. Jars of honey from much older sites have also been recovered in places like Georgia, where archaeologists found honey buried with a noblewoman about 5,500 years ago. Still edible. Still sweet.

The reason comes down to chemistry. Bacteria need water to grow, and honey has almost none. Bees take nectar, which is roughly 80 percent water, and reduce it down to about 17 percent water by fanning their wings inside the hive. The result is a thick, dense liquid where nothing can really live.

Honey is also slightly acidic, with a pH around 4. Most bacteria do not like acid. On top of that, bees add a small amount of an enzyme to the nectar that slowly produces hydrogen peroxide, a mild disinfectant. It is the same chemical you can buy at the pharmacy.

So three protections combine: no water, low pH, and a constant trace of peroxide. As long as honey is sealed and dry, it can sit on a shelf, in a cave, or in a tomb almost forever.

If your honey ever crystallizes in the jar, do not throw it out. Warm it gently in a bowl of hot water, and the crystals will dissolve. The honey was never bad. Honey is almost never bad.