Home from teaching and dinner to discover this on my door step… “Grand Rapids Food: A Culinary Revolution” is IN THE HOUSE!!! #TheHistoryPress #GrandRapids #LocalFood #Author
One of my most favorite, divine and seductive flowers is the Honeysuckle (Lonicera japonica, Caprifoliaceae). It is a rambling vine that loves to climb and appreciates hot, dry waste places. It blooms right about Solstice — which I find apropos as it is a delightful plant with which to celebrate the sun’s highest point of the year.
You will find that it has an aroma similar to the intoxicating Jasmine or the Orange Blossom— with an added bonus as this is local to the MidWest bio-region.
To preserve this seductive blossom’s enticing aroma, I love to put it into honey pots and infusing the honey with its scent. To do this, simply gather fresh, unwilted blossoms of the Honeysuckle and add them to a jar. Then cover with raw honey and let infuse for at least a few weeks, taking the time to occasionally turn the jar upside down to stir up the plant material.
The aroma seeps into the honey and can (and SHOULD!!) be eaten in the most decadent manner. The honey can be spooned over a good sharp cheddar cheese, or perhaps a fresh goat cheese… It’s also nice on toast. With or without the blossoms.
As for me? In the spirit of the Honeysuckle’s seductive-ness, I personally love it straight out of the honey jar onto a spoon — flowers and all… alone or with a partner. It’s a delicious treat.