World’s only food that never expires and lasts for 3,000 years is full of antioxidants

There aren't many foods that last forever: even those that are canned or airtight have an expiry date which could be a decade away.

However, there's one household food which has seemingly magical properties that mean it will never expire. The sticky sweet stuff that’s been sweetening our teas, topping our toast, and making its way into everything from smoothies to skincare products can last indefinitely.

Okay fine, not indefinitely - but some jars can even survive up to 3,000 years so that's pretty good, right? In its natural form, honey has very low moisture so most bacteria don't survive, meaning that it has a very long shelf life.

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Honey also contains antioxidants, such as flavonoids and phenolic acids, which help combat oxidative stress in the body. These antioxidants support heart health and may reduce the risk of certain chronic diseases.

It's also a well-known remedy for soothing sore throats and calming coughs. It coats the throat and provides relief, especially when mixed with warm tea or lemon. Studies suggest it can be as effective as some over-the-counter cough medicines for children over the age of one.

Honey can spoil if introduced to moisture - even if absorbed from the atmosphere. However, just because a jar of honey forms crystals doesn't mean it has spoiled.

The grainy texture may just be because the glucose molecules in the honey have separated from the water.

However, we all know crystallised, lumpy honey, while not technically unsafe to consume, is much less enjoyable than a smooth, sweet spread.

And it's often the main reason why people throw jars and bottles of honey away, not because they have spoiled or turned mouldy.

Fortunately, it's easily prevented with a simple storage solution recommended by Nick Hoefly, a certified master beekeeper.

He said: "Honey stored in sealed containers can remain stable for decades. However, the flavour and aroma may change or diminish with age, or it can crystallise."

That's why it's best to keep honey at room temperature, preferably in a dark cupboard away from sunlight, where it can have an "indefinite" shelf life.

According to Nick, honey is unlike most other spreads in that it does not respond well to being stashed in the fridge.

He explained that cooler temperatures will make honey crystallise faster, especially when it comes to honey products with a higher level of glucose than fructose.

For thicker, set honey, the rule on storage is entirely different. This European style is made from 100 percent honey and is actually already crystallised.

Controlling this process is what gives it the smooth, spreadable texture, and means it won't happen again if stored in a cold place.

For this reason, the fridge is the perfect spot for creamed honey and it comes without the worry of the consistency changing.