Honey Doesn't Spoil, Even When Crystallized
Honey's low moisture content and natural acidity make it inhospitable to the bacteria and mold that spoil most foods, which is why archaeologists have found millennia-old honey that's technically still edible. Crystallization is a separate, harmless process — glucose in the honey slowly forms sugar crystals, especially in a cool pantry — and it doesn't mean the honey has gone bad. A jar of hardened honey set in a bowl of warm (not boiling) water will melt back to liquid with its flavor intact.
Sources & methodology: These tips draw on established food-science references —
Harold McGee's food-science writing, America's Test Kitchen /
Cook's Illustrated testing, Serious Eats'
technique reporting, USDA food safety guidance,
and peer-reviewed food-safety research (including UC Davis
cutting-board studies) — not reworded recipe-blog consensus.