Welcome to the summary page for FabulousFusionFood's Edible Flowers guide to Honeysuckle along with all the Honeysuckle containing recipes presented on this site, with 2 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.

These recipes, all contain Honeysuckle as a major edible flower.

Honeysuckle, Lonicera spp (also known as: Woodbine) is a genus of about 180 species of flowering shrubs or twisting vines in the Caprifoliaceae (honeysuckle) family of dicotyledonous flowering plants. In Britain, the commonest wild species is Lonicera periclymenum (European Honeysuckle, Common Honeysuckle or Woodbine) though many other species can be found introduced in gardens. The genus as a whole is native to the Northern Hemisphere.

In the majority of honeysuckles, the leaves are opposite, simple oval, 1–10 cm long; most are deciduous but some are evergreen. Many of the species have sweetly-scented, bell-shaped flowers that produce a sweet, edible nectar. The fruit is a red, blue or black berry containing several seeds and in most species these berries are mildly poisonous.

It is the nectar that makes honeysuckle blossoms particularly attractive and they provide a sweet, aromatic scent to other foods. To gather, snap the petals off the main stem (ensure you gather only the petals [but try to keep the flower whole] and discard any portion of stem). Honeysuckle blossoms can be used as garnishes for salads and cakes and can be used as flavourings for ice creams and sorbets as well as floral liqueurs, vinegars and cakes.