Dandelions, sweet violets and elderflower are high on my spring foraging list, but in summer honeysuckle reigns supreme. It turns out honeysuckle has uses beyond its visual appeal. I decided I wanted share some of the many way I know of how to cook with honeysuckle flowers.
Honeysuckle is native to UK, but like many plants introduced to NZ, the climate differences have meant some plants varieties are now considered invasive species. In our new garden we have a 20 year old honeysuckle vine of a cultivated variety that puts on a spectacular show late spring and again in late summer. Of course it’s beautiful to look at, but I like to put my garden to work.
How to use Honeysuckle Flowers
The honeysuckle flowers have a sweet, light and tangy flavour, perfect for making a vegan honey, use this dandelion honey recipe and simply switch the flowers. Steep a handful of fresh flowers in boiling water for a tea, or add a jar of dried blooms to your pantry to blend your own herbal brew. Using the same recipe as an elderflower or rhubarb cordial you can make a honeysuckle one, or just simmer blooms in stage water for a floral syrup. I absolutely love a little floral alchemy – like sweet violets which turn an infused gin pink with a splash of tonic. Add a citrus to honeysuckle water to make your syrup or drink pink.
One simple way to enjoy honeysuckle is by making a refreshing honeysuckle tea. Steep a handful of flowers in hot water for several minutes, strain, and sweeten if desired. You can also experiment with creating honeysuckle syrup by simmering the flowers in water and sugar until the liquid reduces and thickens. This syrup can be drizzled over pancakes, ice cream, or used as a natural sweetener in your recipes.
Harvesting and preserving Honeysuckle
Harvesting is simple, but takes a little patience. Honeysuckle flowers don’t bloom all at once but in a staggered, rolling pattern. Each stem holds multiple individual flowers, but only a few open at a time. This means that at peak bloom, you’ll see a mix—some buds still tightly closed, others freshly unfurled with their fragrance at its strongest, while a few begin to fade and wither. This gradual blooming not only extends the plant’s display but also ensures a steady supply of nectar for pollinators over time. Harvesting enough for any recipe can be a multi day process, but it’s worth the wait. Pinch or snip the blooms from the stems, like sweet violets and elderflower, the blooms can be frozen or dried for use through out year.
Please note – the honeysuckle berries are mildly poisonous and should be avoided. They contain compounds that may cause digestive discomfort if ingested.
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