How to Grow Honeyberries: Varieties, Planting, and Harvest

Edible honeysuckle, often called honeyberry or haskap, is a lesser-known but increasingly popular garden berry bush. Its elongated, dusty blue berries ripen in early summer, often before almost any other garden fruit is ready, and the shrub can withstand the harshest winter freezes. However, it is important to know that not all honeysuckle berries are edible. In this part of the berry guide, we cover how to identify edible honeysuckle, which varieties to choose, why you need two different cultivars, how to plant and care for them, and when to harvest the berries.

Botanical name	Lonicera caerulea (incl. L. caerulea var. edulis)
Family	Honeysuckle family (Caprifoliaceae)
Other names	Honeyberry, haskap, blue honeysuckle
Plant type	Deciduous shrub, 5–6.5 ft (1.5–2 m)
Blooms	Early spring, with yellowish-white flowers in pairs
Berries ripen	Early summer
Fruit	Elongated, blue, about 0.4 inches (1 cm), 0.04–0.08 oz (1.3–2.2 g)
Cold hardiness	Down to −53°F (−47°C), USDA zones 2–7; flowers tolerate spring frosts
Yield	About 6.5 lbs (3 kg) per bush

Identify honeyberries by their elongated blue fruit and grayish-green leaves

Edible honeysuckle is a non-climbing shrub that grows 5–6.5 ft (1.5–2 m) tall. The opposite leaves are oval, 1.2–3.1 inches (3–8 cm) long and 0.4–1.2 inches (1–3 cm) wide, with a grayish-green, slightly waxy appearance. In early spring, it produces pairs of yellowish-white flowers, 0.5–0.6 inches (12–16 mm) long with five equal lobes. These blossoms develop into edible, blue, somewhat cylindrical berries about 0.4 inches (1 cm) in diameter, weighing 0.04–0.08 oz (1.3–2.2 g). The berries are notably rich in vitamin C.

This species has a circumpolar distribution, growing naturally in cool regions of North America, Europe, and Asia. It is most commonly found in and around wetlands, in the peaty soils of boreal forests, as well as in mountainous and coastal areas. The Ainu people of Japan call this plant haskap, and many modern garden cultivars have been developed from forms native to the Russian Far East, Japan, and China. Commercial cultivation began relatively recently, with research intensifying on the Japanese island of Hokkaido in the 1970s.

Not all honeysuckles are edible: common honeysuckle berries are mildly poisonous

The honeysuckle genus includes about 180 species, most of which are ornamental shrubs or vines with inedible fruit. For example, the fly honeysuckle (Lonicera xylosteum), native to parts of Europe and Asia, produces glossy red or sometimes yellow berries that are mildly poisonous to humans. If children consume a large amount—around 30 berries—they may experience stomach pain and vomiting. Other ornamental honeysuckles, such as Tatarian, climbing, and Japanese honeysuckles, are also widely planted in gardens and parks but are not meant for consumption. Only the blue, elongated berries of the edible honeysuckle are grown for eating, so it is crucial to buy plants from reputable nurseries and verify that you are purchasing an edible variety.

Honeyberries require at least two compatible varieties—they are not self-pollinating

The most important rule for growing honeyberries is that cross-pollination between two compatible varieties is essential for fruit set. A single bush, no matter how healthy, will produce very few berries, if any. Therefore, you must plant at least two different cultivars close to each other. There are many improved varieties available, such as 'Aurora', 'Wojtek', 'Nimfa', 'Altai', 'Tundra', 'Borealis', 'Polar Jewel', 'Honeybee', 'Berry Blue', 'Indigo Gem', 'Indigo Treat', 'Indigo Yum', and 'Boreal Beauty'. Research from the University of Saskatchewan in Canada shows that these cultivars vary significantly in berry size, flavor, and overall bush dimensions.

Honeyberries survive down to −53°F (−47°C) and tolerate various soil pH levels

Edible honeysuckle is one of the most cold-hardy berry bushes available. It can survive temperatures dropping below −53°F (−47°C), and its early flowers easily tolerate spring frosts, ensuring a reliable harvest even in harsh northern climates (USDA zones 2–7). The shrub adapts to a very broad range of soil acidity, from pH 3.9 to 7.7, though it performs best at a pH of 5.5–6.5. It requires well-draining soil rich in organic matter and plenty of sunlight. Compared to many other fruiting plants, honeyberries are more tolerant of moist conditions.

Plant the bushes in a sunny location in groups of several different varieties. A more abundant harvest typically begins three to four years after planting. A healthy, mature shrub yields an average of 6.5 lbs (3 kg) of berries and can remain productive for up to 30 years. It is beneficial to prune the bushes periodically by removing old, thickened branches to maintain good airflow and fruit production.

Harvest honeyberries only when they are dark purple inside

The berries ripen very early—often in early summer (June in the Northern Hemisphere)—when most other garden fruits are not yet available. However, appearances can be deceiving: a berry may look dark blue and ripe on the outside while its interior is still green and sour. You should only pick them when the inside of the berry turns dark purple or blue. This is easy to check by cutting a few berries open before you start harvesting.

Honeyberries, ornamental honeysuckles, blueberries, and bilberries: how to tell them apart

The blue fruits of the edible honeysuckle are sometimes compared to blueberries or bilberries, though their shape, ripening time, and the plants themselves are quite different. This table helps clarify the distinctions.

Plant	Berries	Ripening season	Edible?
Honeyberry (Haskap)	elongated, cylindrical, blue, about 0.4 in (1 cm)	Early summer	yes
Highbush Blueberry	round, up to 0.6 in (1.5 cm), in clusters	Mid to late summer	yes
Bilberry	round, 0.3–0.5 in (8–12 mm), single, dark flesh	Mid to late summer	yes

The most important differences are the shape and the ripening time. Honeyberries are elongated and ripen in early summer, significantly earlier than blueberries and bilberries. Blueberries and bilberries typically ripen later in the summer, so if you see elongated blue berries in a garden or market early in the season, they are almost certainly honeyberries.

Honeyberries are delicious eaten fresh, and when processed, they are excellent for baking, jams, juices, ice cream, yogurts, sauces, candies, and wine—which has a color and flavor reminiscent of red grape or cherry wine. The berries are packed with anthocyanins and other polyphenols. For winter storage, they are easy to freeze or mash with sugar. Other early summer berries include serviceberries and wild strawberries, while the blue berry season continues later with blueberries and bilberries.