Japanese honeysuckle is a large, green-leafed plant that is native to China and Japan. Japanese honeysuckle also grows in other areas of the world where the climate is warm, including the Bahamas, Islands of Fiji and throughout the Hawaiian Islands. Japanese honeysuckle has been enjoyed by Hawaiian natives, and is compared in taste and structure to a spinach leaf. Cooked Japanese honeysuckle is served as a vegetable side dish with other vegetables such as zucchini and squash. Cooking Japanese honeysuckle is very simple and does not require expert culinary skills.
Ensure that your Japanese honeysuckle has been thoroughly rinsed and dried.
Add 1 1/2 cup water to double boiler and place on medium high heat until the water is boiling.
Place 5 oz. of Japanese honeysuckle (about two handfuls) into the top of the double boiler.
Add 1/2 tsp. of real lemon juice to the Japanese honeysuckle. Lemon juice will provide a natural complement to the zestiness of the plant, and will bring out the flavor.
Place a lid on the double boiler and reduce the heat to low.
Cook for 2 to 3 minutes on low heat for 5 oz. For 10 oz., add an additional two minutes to the cooking time.
Add salt and pepper to taste. Serve warm with additional cooked vegetables such as zucchini, squash or lemongrass.