Japanese honeysuckle is a hardy, fast-spreading vine with irresistibly fragrant flowers that bloom from early summer to mid-fall. The flowers can be eaten fresh off the vine, but they are especially delicious in recipes. Honeysuckle flowers contain a sweet edible nectar that is also useful for medicinal purposes.
Honeysuckle Throat Balm
Combine 2 cups of fresh Japanese honeysuckle leaves and flowers with 1 pint of water in a pot and bring to a strong boil. Reduce heat and allow the mixture to lightly boil for 10 minutes.
Strain the tea through a sieve and place it back on the stove.
Mix in 1 cup of honey and bring it back to a boil. Allow the tea to boil for 1 minute, then remove from heat.
Serve warm or store the tea in the freezer for up to three months.
Preheat the oven to 350 degrees.
Combine the flour, baking powder, salt, butter, sugar and egg in a large mixing bowl and mix until the dough is well blended.
Combine the milk and honeysuckle flowers in a small saute pan and heat on medium low, stirring consistently. Allow the milk to simmer for 10 minutes to fully infuse the honeysuckle's sweet flavor into the milk.
Pour the milk and flowers into the food processor and puree until completely blended. Add the mixture to the cookie dough and stir well.
Place the dough onto a non-stick baking sheet using a teaspoon and bake for 10 minutes.