Japanese Honeysuckle (Lonicera japonica)

Family: Caprifoliaceae | Edibility: Edible (2/5)

Bloom Color: White, Yellow. Main Bloom Time: Early summer, Early spring, Late summer, Late spring, Mid summer, Mid spring. Form: Irregular or sprawling, Spreading or horizontal, Variable height, Variable spread.

Edible Parts & Harvest Seasons

Edible Parts: Leaves, Flowers

Harvest Seasons: Early Summer, Spring, Winter

Flavor & Culinary Uses

sweet nectar, used as a vegetable or made into a syrup and puddings. — The parboiled leaves are used as a vegetable.; Some caution is advised, see notes above on toxicity.; Flowers - sucked for their sweet nectar, used as a vegetable or made into a syrup and puddings.; A tea is made from the leaves, buds and flowers.

Habitat & North American Range

Thickets in hills and mountains all over Japan. Woods in the mountains and lowlands of Korea. (Zone 4, Zone 5, Zone 6, Zone 7, Zone 8, Zone 9, Zone 10)