Honeysuckle edible

About the existence of such shrubs as honeysuckle edible know almost all inveterate gardeners, many of whom, acquiring its most common varieties, are already collecting on their sites blue juicy fruits, in which a lot of vitamins and trace elements.

According to the scientific this plant is called Lonicem caerulea. It is most common in the forests of the Far East and Siberia, but the most sweet and large fruits are collected by the inhabitants of Kamchatka. In the Altai and the Urals, edible honeysuckle has a bitter taste, which, however, disappears after processing. Its thick bushes have a rounded crown, straight light shoots, large elongated-oval matted leaves with a flat leaf plate. In fruits that have a mass of up to 1.5 grams, a long peduncle and an elongated-oval shape.

The fruits of this shrub are rich in many vitamins of group B and P, pectins, tannins and coloring substances, organic acids. It is useful to use them in hypertension to strengthen blood vessels, during intestinal and gastric disorders, and as a restorative and diuretic herbal remedy. Honeysuckle juice is used in the treatment of ulcers and lichen.

This shrub is considered an excellent honey, it fructifies every year, ripening a little earlier than strawberry garden. Honeysuckle is edible unpretentious and quite resistant to various diseases.

For her planting, you need to choose the most sunny and open places on the site, as honeysuckle does not bear fruit in the shade and half-shade, and many gardeners make a hedge from it, combining useful and pleasant. The soil for this plant must be loose and drained, it will grow poorly on dry and waterlogged areas.

Since this shrub is considered cross-pollinated, it is most optimal to have on the site 2-3 varieties of honeysuckle edible. The most favorable time for planting is the time from August to October. Plant the seedling to a depth of 30 centimeters. In the pit for planting it is very useful to add a ten-centimeter layer of peat.

In the first summer months, during a period of intensive shoot growth, the plant should be well watered, and organic fertilizer should be used as a fertilizer.

Honeysuckle edible is most efficiently propagated by green cuttings, but it is possible to multiply by dividing the bush, as well as by layers, both horizontal and vertical.

There are few diseases that affect this garden shrub : it can be hit by a microscopic tick, from which the leaves twist and wither, sometimes - the honeysuckle aphid, which is the carrier of the virus. If the air is too wet - bushes are affected by fungal diseases - mealy and spotted dew.
Bushes are best planted in small groups: they will bloom early and will please their blooming all season. The yellow flowers of the plant are pollinated in early spring, when neighboring cultures are just beginning to release their leaves.

Honeysuckle, edible, whose varieties in our country are few, especially attractive in appearance during its fruiting, when the green bushes are covered with a dark blue scatter of fruits. The most common are Bluebird, Start, Sirius and Blue Spindle. All of them are quite high-yielding, but with a lack of watering they can be bitterly bitter. A good gardener can get up to three kilograms of fruit from each bush. Fruits on the bushes last for more than a week, not crumbling.

The yield of this fruit bushes is due to its unpretentiousness to heat during the flowering period and frost resistance.

Ovaries and flowers can easily tolerate up to 8 degrees of frost.

Honeysuckle edible is suitable for jams, compotes, her berries can be rubbed with sugar and stored in a refrigerator.