May is rolling out and June is rolling in – wild roses and irises are blooming their last and the berries are starting to form green on the vine!
Is the honeysuckle blooming like crazy where you are? It seems to be an extra fragrant, explosive year for those delicious flowers around here in western North Carolina.
About a week ago, I spotted the first white flower blooming in the hedgerow that is insistently creeping up my back hill. I went out of town for about five days or so, and I had planned on reaping a magnificent harvest once I returned home. When I finally got ready to pick honeysuckle, all of the bushes I plundered last year had already had their big bloom! I missed it!
I’m certain that I’ll be able to find more flowers around this area, perhaps in a shadier spot than afforded by my yard. That reminds me of another thing that is both wonderful and horrible about honeysuckle…it is a very invasive plant! This means that you get have to harvest the ever-loving hell out of those bushes and put those flowers to use, but after it blooms, chop it back so that it leaves room for native plants to grow!
Here’s a simple project with honeysuckle that you can do in under an hour! Get the kids to help!
Honeysuckle Infused Sugar
Pick as many honeysuckle flowers as it takes to fill your chosen jar.
Cover the flowers with sugar.
Cover the jar well to keep buggies out and shake it every now and then.
Strain it in a week or two and you’ll have honeysuckle flavored sugar!
You can use honeysuckle sugar on top of cookies, on the rims of your drink glasses, or anywhere else you desire a delicate flavor of spring sweetness. It can be a real lifesaver in the dearth of winter.
More Honeysuckle Recipes!
Honeysuckle Jelly from LiveTheOldWay blog
Rose and Honeysuckle Salve (One of three DIY gifts for Mother’s Day gifts) by The Herbal Academy of New England blog