Honeysuckle is a climbing vine native to northern hemisphere regions of North America, Europe, and Asia. Historically, it has been used for centuries as both a food and a medicine.
There are over 180 species of honeysuckle, but the most commonly used for food and medicine are:
- Lonicera japonica (Japanese honeysuckle)
- Lonicera caerulea (Blue honeysuckle)
- Lonicera caprifolium (Italian honeysuckle)
These species are characterized by their sweet-smelling, nectar-filled flowers that bloom in clusters. The flowers range in color from white to yellow to pink. Honeysuckle also produces small, round berries that ripen in late summer.
What Parts of the Honeysuckle Plant are Edible?
The flowers, leaves, and berries of the honeysuckle plant are all edible, but it’s important to properly identify your variety, as some species can be toxic. Tatarian Honeysuckle (Lonicera tatarica) and Twinberry Honeysuckle (Lonicera involucrata) are both toxic and should be avoided.
The most commonly consumed parts of edible honeysuckles are the flowers, which impart a honey-like flavor and aroma to various recipes.
How Can Honeysuckle Flowers Be Used in Cooking & Baking?
The delicate, fragrant flowers of honeysuckle can add a unique twist to various dishes and drinks:
- Infuse them in syrups, jellies, or honeys for a floral sweetness
- Steep the flowers in boiling water for an aromatic tea
- Use them as an edible garnish on salads, desserts, and cocktails
- Blend them into a sweet compound butter to spread on baked goods
- Mix honeysuckle blossoms into cake, cookie or pancake batter
When cooking with honeysuckle, be sure to gently wash the flowers and remove any green parts, which can impart a bitter flavor. A little goes a long way, so use them sparingly until you find the desired balance.
How Should Honeysuckle Be Harvested & Stored?
The best time to harvest honeysuckle is in the late spring or early summer when the flowers are in full bloom. Gently pluck the blossoms, removing any green parts.
To dry the flowers, spread them in a single layer on a drying screen or clean cloth. Allow them to air dry in a warm, well-ventilated area out of direct sunlight. Once completely dry and crisp, store the flowers in an airtight glass jar away from heat and moisture. Properly dried honeysuckle can last 1-2 years.
Fresh honeysuckle flowers are very delicate, so should be used immediately or stored in the refrigerator for a day or two at most. The berries will keep a bit longer, up to 5 days in the fridge. For long term preservation, consider making honeysuckle jelly or syrup.
What are the Potential Health Benefits of Honeysuckle?
In addition to its culinary uses, honeysuckle has been employed in traditional Chinese medicine for thousands of years. Some of its purported health benefits (ref) include:
- Acting as an anti-inflammatory and antibacterial agent
- Soothing sore throats, colds, and flu symptoms
- Reducing digestive issues like nausea and diarrhea
- Alleviating skin conditions such as rashes and sores
- Promoting detoxification and overall wellness
While more research is needed to fully validate these claims, drinking honeysuckle tea or using honeysuckle-infused oils and salves are gentle ways to tap into the plant’s therapeutic properties.
As with any herbal remedy, consult your doctor first, especially if you are pregnant, nursing, or have pre-existing health issues.
Honeysuckle Tea Recipe
To make a basic honeysuckle tea:
- Gather a small handful of honeysuckle flowers (about 1/4 cup)
- Place flowers in a heat-proof mug or teapot
- Pour 1 cup of boiling water over the blossoms
- Allow to steep for 5-10 minutes, then strain out solids
- Sweeten with honey if desired and enjoy!
Experiment with adding other herbs like chamomile or mint for added benefits and flavor dimensions. You can also chill the tea for a refreshing summer cooler.
The Sweet Possibilities of Honeysuckle
As you can see, honeysuckle is a versatile plant with much to offer for both kitchen and apothecary. Its enticing flowers, medicinal properties, and culinary potential make it a worthy addition to your garden and herbal repertoire.
So next time you spot some honeysuckle, pause to appreciate its nectar-filled blooms. Then consider harvesting a few to steep into a soothing tea, flavor a batch of cookies, or prepare as an herbal remedy.
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Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.