Edible Honeysuckle

Edible Honeysuckle
Lonicera edulis Turcz. ex Freyn
Family Caprifoliaceae — Caprifoliaceae

Honeysuckle Description

Edible honeysuckle is a shrub, 1–3 m tall, with erect or slightly curved reddish-brown shoots and a dense compact crown. Leaves are oblong-lanceolate, 3–7 cm, green, pubescent. Flowers are yellowish-white, paired, 1–2 cm, in leaf axils. Fruits are berries, oblong, 1–2 cm long, up to 1 cm in diameter, black-blue with a waxy bloom, sweet-sour, with 5–10 seeds, resembling blueberries in taste. Of the 200+ species of honeysuckle, only four are edible: L. edulis, L. altaica, L. kamtschatica, and L. maximowicziana. Varieties: 'Bakhcharskaya', 'Sinyaya Ptitsa' (Blue Bird), 'Goluboe Vereteno' (Blue Spindle), 'Honeyberry', 'Borealis', 'Tundra'. Flowering occurs in May–June, fruiting in June–July, in the middle latitudes — in the second half of June.

 

Habitat and Ecology of Honeysuckle

Its homeland is Eastern Siberia, the Russian Far East, Kamchatka, Sakhalin. It grows in temperate zones of Russia, Ukraine, Belarus, North America, up to 1500 m above sea level. It grows well in shade, prefers moist, slightly acidic soils (pH 5.5–6.5), partial shade, and watering with 10–15 l/m² once every 7–10 days. It grows in forests, at forest edges, marshy meadows. Cultivated in gardens. Propagates by cuttings and layering. Yield: 1–3 kg/bush. Care: pruning, phosphorus fertilization (20–30 g/m²), protection from aphids and mites.

 

Honeysuckle Raw Materials

Raw materials: fruits (fructus Lonicerae), leaves (folia Lonicerae), flowers (flores Lonicerae). Fruits are harvested in June–July, dried at 40–50 °C (yield 15–20 %). Leaves and flowers are harvested in May–June, dried at 30–40 °C (yield 20–25 %). Quality: fruits — black-blue, without impurities (<1 %); leaves — green; flowers — yellowish-white; moisture ≤12 %. Store in airtight containers (fruits: 1 year; leaves, flowers: 2 years). Faint odor, berries taste sweet and sour.

 

Chemical Composition of Honeysuckle

Fruits: sugars (up to 13.2 %), organic acids (citric, malic, up to 3.1 %), vitamin C (up to 77 mg%), P-active substances (catechins up to 0.17 %, anthocyanins), pectins (up to 1.24 %), flavonoids (flavonols up to 0.75 %), tannins (up to 0.12 %), minerals (K, Fe, P). Leaves and flowers: flavonoids, tannins, essential oils. Caloric content of fruits: 40–50 kcal/100 g.

 

Action and Application of Honeysuckle

Honeysuckle has diuretic, anti-inflammatory, antimicrobial, hypotensive, general tonic, laxative, and analgesic effects. It is used for avitaminosis, scurvy, hypertension, atherosclerosis, gastritis, stomach and duodenal ulcers, liver diseases, diarrhea, skin diseases (lichen, eczema), tonsillitis, pharyngitis, stomatitis, conjunctivitis, articular rheumatism, headaches, metabolic disorders, overweight, dropsy. Fruits improve appetite, regulate metabolism. Leaves and flowers are used for gargling in stomatitis, pharyngitis, and eye washes in conjunctivitis. Juice treats ulcers and lichens.

 

Precautions for Honeysuckle Use

Consumption of >500 g/day of fruits can cause diarrhea and nausea. Children under 3 years old should be given ≤30 g/day. Store juice at 0–5 °C for no longer than 24 hours. Wash fruits thoroughly due to pesticides. Prolonged storage of fruits (>6 months) reduces vitamin C. Inedible species (*Lonicera japonica*, *Lonicera tatarica*) are toxic, and their consumption is dangerous.

 

Contraindications for Honeysuckle Use

Hypotension, allergy to Caprifoliaceae, gastritis with high acidity, diarrhea, pregnancy, lactation.

 

Honeysuckle Recipes

1. Fruit Decoction for Hypertension. Boil 20 g of dried fruits in 200 ml of water for 10 minutes, drink 50 ml 3 times a day for 7 days.
2. Leaf Infusion for Tonsillitis. Pour 200 ml of boiling water over 10 g of leaves, steep for 20 minutes, gargle 3 times a day for 5 days.
3. Juice for Avitaminosis. Drink 50 ml of juice twice a day for 10 days.
4. Poultice for Eczema. Apply 20 g of fruit pulp for 15 minutes, rinse, twice a day for 5 days.
5. Honeysuckle Tea for General Well-being. Steep 5g of dried honeysuckle leaves and flowers in 200ml of hot water for 10 minutes. Strain and drink once daily.
6. Honeysuckle Infused Water. Add a handful of fresh honeysuckle berries to a pitcher of water with a few mint leaves and lemon slices. Chill and enjoy a refreshing drink.

 

Honeysuckle Cosmetics

Honeysuckle is used for skin care, moisturizing, and fighting acne.

1. Moisturizing Mask. Mix 20 g of fruit pulp with 10 ml of honey, apply for 15 minutes, rinse, twice a week.
2. Lotion for Oily Skin. Mix 20 ml of juice with 10 ml of water, wipe the skin once a day.
3. Rejuvenating Mask. Mix 20 g of pulp with 10 ml of olive oil, apply for 20 minutes, rinse, twice a week.
4. Flower Infusion for Acne. Pour 100 ml of boiling water over 10 g of flowers, steep for 20 minutes, wipe the skin twice a day.
5. Honeysuckle Toner. Mix 50ml of honeysuckle flower infusion with 50ml of witch hazel. Apply to clean skin with a cotton pad to tone and refine pores.
6. Honeysuckle Hair Rinse. Brew a strong infusion of honeysuckle leaves and flowers. Let it cool, then use it as a final rinse after shampooing for added shine and a pleasant scent.

 

Honeysuckle Culinary

Honeysuckle fruits, resembling blueberries in taste, are used fresh, dried, in desserts, drinks, as a dietary remedy for avitaminosis, liver, and kidney diseases.

1. Compote. Boil 200 g of fruits, 1 L of water, 50 g of sugar for 10 minutes.
2. Jam. Boil 1 kg of fruits, 800 g of sugar, 200 ml of water for 30 minutes.
3. Juice. Puree 500 g of fruits, strain, drink 50 ml twice a day.
4. Pie Filling. Soak 200 g of dried fruits for 2 hours, mix with 50 g of sugar.
5. Kissels (Fruit Pudding). Puree 200 g of fruits, add 1 L of water, 50 g of sugar, 20 g of starch, boil for 5 minutes.
6. Honeysuckle Smoothie. Blend 1 cup fresh honeysuckle berries with 1 banana, 1/2 cup yogurt, and a splash of milk or orange juice.
7. Honeysuckle Sorbet. Blend 2 cups honeysuckle berries with 1/2 cup sugar and 1/4 cup water until smooth. Churn in an ice cream maker until frozen.
8. Honeysuckle Vinaigrette. Muddle a handful of fresh honeysuckle berries with 2 tablespoons of balsamic vinegar, 3 tablespoons of olive oil, a pinch of salt, and pepper. Use as a dressing for salads.

Tips: Store fruits at 0–5 °C for up to 1 month, dried fruits for up to 1 year. Soak dried fruits for 2–3 hours before cooking.

 

Other Properties of Honeysuckle

Used in landscaping, as a honey plant, for soil stabilization.