The edible parts of Japanese honeysuckle are the flowers and young vine tips where the plant is exhibiting new growth. Nutritionally, Japanese honeysuckle contains important nutrients, such as protein, calcium, and vitamin K. The flowers can be eaten raw and their nectar gives them a sweet honey flavor, making it a wonderful addition or topping to any desert, or to sweeten a salad with bitter greens. Like dandelion flowers, Japanese honeysuckle flowers can be added to honey to add nutrients and flavor. Furthermore, the last four inches of the vine can be eaten raw or boiled and are very nutritious because they contain calcium, protein, and also phosphorus. These tips, when cooked, assume a flavor profile similar to spinach.
Japanese honeysuckle also has many medicinal qualities, having been used for centuries in Traditional Chinese Medicine. The dried leaves and flowers are primarily used to treat sore throat, cough, thirst, headache, and fever. Other active compounds in Japanese honeysuckle include those that have an effect that help maintain vascular homeostasis in humans and act as an anti-inflammatory. Furthermore, like holly plants, this plant also contains caffeic acid, a weaker version of caffeine.
So remember, try and eat one wild food every day, just add it to something you are already eating! If you have ideas for wild food articles or have any questions or comments, please email [email protected].