Honeysuckle, known for its fragrant blossoms, often prompts questions about its edibility, especially purple varieties. This article clarifies which parts, if any, are safe for consumption.
Understanding Purple Honeysuckle Varieties
The term “purple honeysuckle” refers to several Lonicera species and cultivars with purple flowers or foliage. Two examples are Lonicera periclymenum ‘Serotina’ and Lonicera japonica ‘Purpurea’, both valued ornamentally as climbing plants or groundcovers.
Lonicera periclymenum ‘Serotina’, or Late Dutch Honeysuckle, is a deciduous vine with fragrant creamy-white flowers streaked with dark red, appearing purple as they age or in certain light. Its foliage is typically green, though new growth can be purple-tinted.
Lonicera japonica ‘Purpurea’, a Japanese honeysuckle cultivar, is an evergreen or semi-evergreen vine with purple-red flowers and white interiors. These blossoms appear from spring through late summer. This variety also features distinctive purple-tinged, oval leaves. L. japonica is known for its rapid growth and can be invasive in some regions.
Key Identification Features for Purple Honeysuckle
Accurate identification is important when considering plant edibility. Both Lonicera periclymenum ‘Serotina’ and Lonicera japonica ‘Purpurea’ share general honeysuckle characteristics but also have distinct features. Honeysuckle plants typically have oval leaves in opposite pairs along the stem. Stems of many honeysuckle species, especially invasive bush varieties, are often hollow.
Lonicera periclymenum ‘Serotina’ is a twining vine with dark green, oblong leaves. Its tubular, two-lipped flowers are crimson-purple on the outside, opening to creamy-white or yellow interiors. Red berries follow these flowers.
Lonicera japonica ‘Purpurea’ has semi-evergreen foliage that is dark green with a purple tint, particularly on the undersides or in cooler weather. Its fragrant flowers are purple-red and white. After flowering, this variety produces blue-black berries. The twining stems of L. japonica ‘Purpurea’ are vigorous.
The Edibility Question: What Parts are Safe?
The edibility of honeysuckle, including purple varieties, is important to understand. While the flowers of many honeysuckle species, such as Lonicera periclymenum and Lonicera japonica, are safe for consumption, their berries are not. Flowers offer a sweet, honey-like flavor and can be used in syrups, teas, or as a garnish. Nectar from the flowers is also safe.
However, berries of most honeysuckle species are toxic for human consumption. Ingesting honeysuckle berries can cause gastrointestinal distress, including abdominal pain, nausea, vomiting, and diarrhea. While severe toxicity from casual ingestion by adults is low, the risk is higher for children.
Distinguishing Safe from Potentially Toxic Honeysuckle
Correct identification of honeysuckle is crucial, as not all species are safe. While flowers of “purple honeysuckle” varieties like Lonicera periclymenum ‘Serotina’ and Lonicera japonica ‘Purpurea’ are edible, their berries are not. Other honeysuckle species, particularly invasive bush honeysuckles such as Tatarian honeysuckle (Lonicera tatarica) and Amur honeysuckle (Lonicera maackii), have toxic berries.
A distinguishing feature for invasive bush honeysuckles, including L. tatarica, is their hollow stems. Native honeysuckle species typically have solid piths. Tatarian honeysuckle is a multi-stemmed shrub with opposite, ovate leaves. Its flowers range from white to pink to red, producing abundant orange to red berries. Amur honeysuckle also has opposite leaves and red berries.
Most wild honeysuckle berries in North America are poisonous. The only edible honeysuckle berries are from specific cultivated varieties like honeyberries or haskap berries (Lonicera caerulea). These produce elongated, blueberry-like fruits, different from the small, round, red or orange berries on common honeysuckle vines and shrubs. If unsure, avoid consuming honeysuckle berries.
Safe Consumption and Preparation Guidelines
For those interested in using edible purple honeysuckle parts, specifically the flowers of varieties like Lonicera periclymenum ‘Serotina’ and Lonicera japonica ‘Purpurea’, careful harvesting and preparation are important. Only flowers should be collected, ensuring no stems, leaves, or berries are included, as these parts can contain toxic compounds.
Honeysuckle flowers can be steeped in hot water for tea, offering a sweet flavor. They are also used to make syrups, which can be added to beverages or desserts. Flowers can also serve as an edible garnish for salads. Always ensure honeysuckle plants have not been treated with pesticides or other chemicals. Consume in moderation.