Honeysuckle plants, with their distinctive appearance and fragrant flowers, are a familiar sight in many gardens and wild spaces. Their sweet scent often sparks curiosity about their edibility. While some parts of certain honeysuckle varieties are edible, caution is important due to the toxicity in many other species. Knowing which parts are safe and from which specific plants is necessary before consumption.
Identifying Edible Honeysuckle Varieties
Identifying edible honeysuckle varieties requires careful attention to specific botanical features, as most types are not suitable for consumption. The primary edible species for berries is Lonicera caerulea, commonly known as blue honeysuckle, honeyberry, or haskap. This deciduous shrub typically grows 1.5 to 2 meters tall, featuring oval, greyish-green leaves 3 to 8 centimeters long. Its yellowish-white flowers appear in pairs along the shoots.
The ripe fruit of Lonicera caerulea is an elongated, cylindrical blue berry, 1 to 2 centimeters long and about 1 centimeter in diameter, often covered with a whitish bloom. The internal flesh of a ripe honeyberry should be reddish-purple, not green, indicating optimal sweetness. These berries typically ripen early in the summer, often before strawberries, making them one of the first fruit harvests of the season.
Many common ornamental honeysuckles are toxic, and their berries should never be consumed. Lonicera japonica, or Japanese honeysuckle, is a twining vine with flowers that open white and fade to yellow, followed by small, black spherical berries. Lonicera tatarica, known as Tatarian honeysuckle, is a bushy shrub producing white, pink, or red tubular flowers and bright red or orange round berries. Its twigs are often hollow, which can be a distinguishing feature. With over 180 species in the Lonicera genus, accurate identification is important to avoid harmful varieties.
Harvesting and Culinary Uses
Once an edible honeysuckle variety, particularly Lonicera caerulea for its berries, has been identified, harvesting can begin. The most commonly consumed parts are the nectar from flowers and berries from specific edible species like honeyberries. To extract nectar, gently pinch the base of the flower and pull out the pistil, allowing a bead of sweet liquid to emerge. Yellow flowers, such as those of Japanese honeysuckle, often contain more nectar.
Honeyberries (Lonicera caerulea) are ready for harvest when they turn deep blue externally and their inner flesh is a consistent reddish-purple. While the outside may appear ripe, tasting a berry or checking its internal color ensures peak sweetness. Ripe honeyberries detach easily from the stem with a gentle tug or may fall off if the plant is lightly shaken. These berries offer a unique flavor, often described as a blend of tangy and sweet, reminiscent of blueberries, raspberries, or blackberries.
Honeyberries can be enjoyed fresh or incorporated into various culinary creations. They are suitable for making jams, jellies, pies, and juices, or can be frozen for later use. These berries are also recognized for their high content of antioxidants and Vitamin C. Honeysuckle flowers, beyond their nectar, can be used as a garnish or infused into syrups and beverages. Remember, only nectar from most flowers and berries from identified edible varieties like Lonicera caerulea should be consumed; leaves and stems of any honeysuckle species are generally not edible and can be harmful.
Crucial Safety Precautions
Many honeysuckle berries are toxic and can induce adverse reactions, primarily affecting the digestive system. Ingesting berries from common ornamental species, such as Japanese honeysuckle (Lonicera japonica) or Tatarian honeysuckle (Lonicera tatarica), can lead to symptoms like vomiting, diarrhea, and abdominal pain. In some instances, particularly with larger quantities, more severe effects like respiratory failure or convulsions have been reported.
Accurate plant identification is therefore essential before consuming any part of a honeysuckle plant. Misidentification poses a significant danger, as visual similarities between edible and toxic species can be misleading. Do not consume any part of a honeysuckle plant unless its species has been clearly identified as edible, such as the berries of Lonicera caerulea. Even when consuming nectar, ensure the specific plant is not one whose other parts are highly toxic.
Consider the possibility of allergic reactions, as with any new food. After harvesting, always wash plant parts thoroughly to remove potential contaminants like pesticides or dirt. The safest approach when foraging is to follow the principle: “when in doubt, throw it out.”