How to Eat Japanese Honeysuckle


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

Step 1

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.

Step 2

Strain the tea through a sieve and place it back on the stove.

Step 3

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.

Step 4

Serve warm or store the tea in the freezer for up to three months.

Honeysuckle Cookies

Step 1

Preheat the oven to 350 degrees.

Step 2

Combine the flour, baking powder, salt, butter, sugar and egg in a large mixing bowl and mix until the dough is well blended.

Step 3

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.

Step 4

Pour the milk and flowers into the food processor and puree until completely blended. Add the mixture to the cookie dough and stir well.

Step 5

Place the dough onto a non-stick baking sheet using a teaspoon and bake for 10 minutes.

Things You'll Need

  • 2 cups fresh honeysuckle flowers and leaves
  • 1 pint water
  • Pot, medium-size
  • Sieve
  • 1 cup honey
  • Large mixing bowl
  • 3 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 1/4 cups butter
  • 1 cup sugar
  • 1 egg
  • Saute pan
  • 2 tbsp. milk
  • 2 tbsp. finely shredded, fresh honeysuckle flowers
  • Food processor
  • Non-stick baking sheet


  • Recipe Zaar: Honeysuckle Sore Throat Syrup
  • Betty Crocker's Cookie Book; Betty Crocker Editors; 2002
Keywords: japanese honeysuckle, eat, recipes

About this Author

Ann White is a freelance journalist with prior experience as a Corporate and Business Attorney and Family Law Mediator. She has written for multiple university newspapers and has published over 300 articles for publishers such as EHow and Garden Guides. White earned her Juris Doctor from Thomas Jefferson School of Law and a Bachelor of Arts in English literature.