Photo by Chelsea Fuss
Its captivating perfume is the reason many gardeners choose to avert their eyes from Japanese honeysuckle’s strangling nature.
Use only the flowers of honeysuckle, and only as an aromatic. Green parts are mildly toxic.
Honeysuckle flowers added to a simple syrup for overnight infusing.
Honeysuckle flowers turn yellow from white as they mature.
Makes 5 cups Ingredients: -3 cups honeysuckle flowers -5 cups water -2 cups sugar
Instructions: Combine all ingredients in a large clean jug and stir until sugar has dissolved. Cover the mouth with cheesecloth secured with string. Ferment, stirring daily until bubbly. Stir one more day, then strain through a sieve and pour into clean bottles, close, and keep in the fridge.
Makes approx. 2 1/4 cups Ingredients: -1 packed cup strained honeysuckle pomace -2 1/4 cups white wine vinegar
Instructions: Place the honeysuckle flowers in a clean jar. Cover with vinegar, and let steep for 2 weeks. Strain through a double-mesh sieve, again through cheesecloth, and bottle.