Himalayan honeysuckle

Leycesteria formosa

fruit

Fully ripe purple berries tasting of caramel or molasses, bitter until they are ripe.

Origin

Himalayas and southwestern China

Where to find it

Planted in parks and gardens, it has escaped into the woods of Ireland, Great Britain and Brittany; it is mostly gardeners who taste its berries.

Season (United States)

August to October

Preparation

Only fully ripe berries, almost black and soft, are eaten raw, tiny seeds included; the others are bitter. The skin is eaten.

Molecules

In small amounts, not counted Pectins · Anthocyanins · Insoluble fibers

Did you know?

Pheasants love them: in Britain, it was planted in woods to feed them.