A Complete Guide to the Benefits, Effects and Culinary Uses of Honeysuckle

Honeysuckle is the dried flower bud of the honeysuckle plant (Lonicera japonica) in the Caprifoliaceae family. It gets its name because the flowers open white and gradually turn yellow, and it is also known as Japanese honeysuckle flower or double flower. It is one of the traditional medicinal herbs commonly used in China, and is cultivated in many provinces in the south.

In terms of its effects, traditional Chinese medicine holds that honeysuckle is cold in nature and sweet in taste, with the properties of clearing heat and detoxifying, and dispelling wind-heat. It is traditionally used for wind-heat colds, sore throat and swelling, and summer-heat thirst. In modern life, honeysuckle is also often used as an ingredient in herbal cooling tea and summer drinks, and is a herbal tea material kept on hand in many households.

As for culinary uses, the most common is honeysuckle tea: steep a small amount of dried flower buds in boiling water and let them sit for a few minutes before drinking. It can also be combined with chrysanthemum, mint or licorice for a more refreshing taste. In addition, honeysuckle can be boiled in water and cooled to make honeysuckle distillate, or a small amount can be added when cooking mung bean soup or making sweet soup to add a delicate fragrance.

It should be noted that honeysuckle has a cold nature, so people with a weak and cold spleen and stomach, or who are prone to diarrhea, should not drink it in large amounts over a long period. Pregnant women and those taking medication should best consult a doctor before drinking it. When buying, choose those with intact flower buds, a pale yellow color and a fresh fragrance. For daily storage, keep them sealed in a cool, dry place to prevent dampness and mold.