What are the benefits of honeysuckle and how to cook it

Honeysuckle berries have never been considered as valuable a gift of nature as strawberries or raspberries. In many country houses, honeysuckle is grown as a decorative hedge or in flower beds, with its fruits largely ignored. Many chefs even admit they’ve never tasted honeysuckle in their lives. Finding it in culinary books is a challenge. This is despite the fact that scientists have recognized honeysuckle as a new superfood, actively promoting it in healthy diets. Together with a nutritionist, we compiled a list of the benefits that honeysuckle can provide to our bodies. Chefs who have discovered an interest in the taste of this berry have shared what can be prepared with honeysuckle, especially if you have an abundant amount growing in your garden that’s difficult to consume straight from the bush.

What is Honeysuckle?

Honeysuckle berries are the fruits of a perennial shrub from the honeysuckle family. More than 200 species of this plant are known, both cultivated and wild. In Russia, about 50 varieties grow, some of which are cultivated exclusively for decorative purposes, with beautiful bell-shaped flowers that have a pleasant aroma. Others, primarily Lonicera caerulea («blue honeysuckle») and Lonicera edulis («edible honeysuckle»), are valued for their fruits. In the mid-latitudes, the shrub begins to bear fruit as early as mid-June, sometimes even earlier than strawberries. In colder regions (such as Kamchatka and Karelia), ripening occurs slightly later—in early July. It is crucial to harvest the berries on time: unripe berries will be tasteless, and overripe berries fall off so quickly that, if left overnight, most berries may be found on the ground by morning.

Externally, honeysuckle bushes are easily confused with blueberries. Both have dark blue fruits, but their shapes differ: blueberries are round, while honeysuckle berries are elongated, spindle-shaped, with a depressed end and a waxy coating. They also differ in taste: blueberries are sweeter, whereas honeysuckle berries are distinctly sour with a bitter aftertaste, resembling lingonberries in their tartness. However, this tartness is somewhat subdued in garden varieties.

Chef Vlad Piskunov from the restaurant «Matryoshka»:

«I have two honeysuckle bushes in my garden. The berries on one are more sour, and on the other, sweeter. Although they look identical, it might be some sort of varietal difference. In any case, honeysuckle berries are good when fully ripe. Unripe ones will be too sour, but ripe ones have a flavor similar to a mix of blueberries, lingonberries, and cranberries.»

Is There Poisonous Honeysuckle?

Yes, some species of the honeysuckle family are poisonous. They can be easily distinguished from their harmless relatives by their round red or yellow berries. In the mid-latitudes of Russia, you can often find the poisonous «true honeysuckle» (Lonicera xylosteum) with bright red round berries, commonly known as wolfberries or wolf’s bark.

Benefits of Honeysuckle for the Body

Tasty purple berries are an excellent vitamin supplement. Here are the top 10 beneficial substances found in honeysuckle:

• Vitamin C
• B vitamins
• Vitamin K
• Provitamin A
• Anthocyanins
• Flavonols with P-vitamin activity
• Organic acids
• Pectins
• Sugars
• Micronutrients (potassium, iodine, etc.)

Olga Ermoshina, Dietitian, Gastroenterologist, and Specialist in Therapeutic Nutrition:

«Honeysuckle is especially valuable for its antioxidant properties: its berries have a high concentration of vitamin C (about the same as in lemons), as well as tannins, phenolic acids, flavonoids, and flavonols. The purple color of the berries indicates they are rich in anthocyanins, whose antioxidant action slows down age-related cognitive decline, supports clear memory and thinking processes by reducing intracellular inflammation. Studies have shown that anthocyanins have antioxidant properties 50 times greater than vitamin C!

Interestingly, anthocyanins are best preserved in the juice of the plant; the juicier the fruit, the higher their bioavailability, meaning their ability to be absorbed at the cellular level. Berries are an excellent source of anthocyanins for our bodies.

The low glycemic index (25) allows honeysuckle to be included in therapeutic, including low-carb diets. In the diet, these purple berries can play a positive role in replenishing vitamin and mineral deficiencies, boosting the immune system, and maintaining healthy metabolism.»

Who Should Avoid Honeysuckle?

«If you stick to the recommended daily intake—50-80 grams of berries—honeysuckle rarely causes allergic reactions and food intolerances. However, overeating can cause indigestion and constipation. People with intestinal issues or high stomach acidity should be cautious. For children under 3 years old, due to insufficient enzyme production and the permeability of the stomach walls, sour berries can cause digestive disorders. In any case, all fruits and berries should be introduced into a child’s diet gradually, starting with minimal portions.»

How to Cook with Honeysuckle

«Honeysuckle is best enjoyed fresh, straight from the bush, especially on a hot day as it refreshes and quenches thirst. You can freeze it for later use or make ‘live jam’ by mashing the berries with sugar. Summer open pies with honeysuckle are also excellent, but I wouldn’t use honeysuckle alone in the filling; instead, I’d mix it with other, sweeter berries like raspberries, strawberries, or cherries. Such a mix will enhance the not-too-bright flavor of honeysuckle.

I can suggest a recipe for an ideal summer breakfast: halve fresh apricots, preferably the sweetest Armenian ones, drizzle with sour cream or yogurt, add a bit of basil or mint, and sprinkle with honeysuckle. Everything will complement each other—the sweetness of the apricots, the creamy tenderness of the dressing, and the tartness of honeysuckle, preventing the breakfast from becoming too cloying.

It’s also a great pleasure to make various smoothies with honeysuckle. In all fruit mixes, honeysuckle adds not a bright taste but a special berry-like summer freshness. Or you can add whole berries to pancakes, cheesecakes, and cottage cheese casseroles—similar to how we usually do with blueberries, but with honeysuckle, it will turn out just as good.

Jams and compotes from honeysuckle aren’t too interesting—the added sugar overwhelms the berry’s flavor. It’s more interesting to pickle honeysuckle in a classic ‘three-two-one’ marinade: three parts water, two parts vinegar (you can use any mild vinegar—rice, wine, apple, sherry), one part salt, and sugar. These tangy berries can replace olives and capers in salads, garnishes, and can be used to decorate seafood dishes or any rich meat: game, duck, roast beef, or pork chops.

Another great option is honeysuckle sauce. Its taste is somewhat similar to cranberries and lingonberries, and making sauce from lingonberries is a classic. Blend the berries, add sugar, garlic, or mustard, and apple cider vinegar to play on the contrast of basic flavors and prevent the sauce from turning into just jam. Add a couple of sprigs of rosemary or mint and cook the sauce just like you would cook ‘five-minute’ jam. This sauce is excellent with pork, boiled tongue, and fried duck!»