The blooming bright yellow flowers of the forsythia shrub is one of the first signs of spring, but not everyone knows that the blossoms are edible! Make this forsythia syrup with honey for a delicious spring treat.
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Edible Forsythia Flowers
You know that spring has sprung when you see the bright yellow blaze of forsythia blossoms across the neighborhood.
Forsythia is a shrub that barely gets noticed until spring arrives, and then it’s the star of the show!
I was pleasantly surprised and excited to find out that forsythia flowers are edible, especially since I knew that my neighbor has an enormous forsythia shrub.
I decided to make a forsythia syrup made with honey that is amazingly delicious!
Foraging Forsythia Flowers
Before you make this syrup, you will first need to collect some yellow forsythia blossoms.
You don’t need a lot, just about one cup, and they are easy to harvest. They pop right of the stem with just a little pinch!
If you don’t have a forsythia shrub in your yard, someone in your neighborhood probably does!
Be sure to get permission before collecting, and be extra careful that it isn’t in an area with toxic road runoff or herbicide/pesticide use.
Learn more about growing forsythia and its medicinal uses here.
Forsythia Syrup Recipe
I’ve seen recipes for forsythia syrup before, but every one uses regular sugar, and I try to stay away from that as much as possible.
I’ve made other syrups with honey, like elderberry syrup, pine needle cough syrup, and rose hip syrup, so I knew that would work well here, too.
Make Forsythia Flower Tea
The first step in making this syrup is to make a forsythia flower tea.
Put the forsythia flowers in a half pint jar. Bring the water to a boil and pour over the flowers.
Let the flower tea steep for several hours or overnight, until it has completely cooled to room temperature.
Make the Forsythia Honey Syrup
Strain the flowers from the tea, then stir in the honey. Add more or less honey to taste depending on desired sweetness level.
Store the syrup in the refrigerator and it will keep for 3-4 weeks.
This forsythia syrup is a beautiful yellow color and tastes like spring! It would be perfect on pancakes or stirred into tea.
It’s pretty enough to serve for company, so make this recipe for your next brunch party!
Some other fun recipes you can make with forsythia flowers are this Forsythia Dandelion Jelly or even this Forsythia Soap!
But this delicious forsythia syrup is my favorite.
More Edible Flower Recipes
I love using edible flowers in recipes. It keeps me in tune with the seasons, and adds a nice floral flavor and scent that you really can’t get anywhere else. This forsythia honey syrup is no exception!
- Lemon Lavender Shortbread
- Violet Flower Infused Vinegar
- Dandelion Vinegar
- Lilac Honey
- Lavender Lemon Balm Popsicles
- Wildflower Tea
- Calendula Iced Tea
- Chive Blossom Vinegar
And don’t forget there are over 20 recipes for elderflower and 50 or more recipes for using dandelion!Â
Forsythia Syrup
Instructions
- Put the forsythia flowers in a half pint jar. Bring the water to a boil and pour over the flowers. Let the flower tea steep for several hours or overnight, until it has completely cooled to room temperature.
- Strain the flowers, then stir the honey into the tea. Add more or less honey to taste depending on desired sweetness level.
- Store in the refrigerator and it will keep for 3-4 weeks.
I am prediabetic and not suppose to use honey. But have been told to use Blue Agave syrup. Can I infuse my Forsythia blossoms in that?
Hi Sharon, sure you can try substituting agave syrup for the honey, I’m sure it will work just fine.
I’m concerned about this fermenting. How do you slow that?
Also, how would I use this? Thank you!
There won’t be any fermentation if you refrigerate your syrup after it’s made. I’ve used it on toast, waffles, and even drizzled over a lemon cake.
Thank you, Colleen!
Forsythia being edible is news to me!
How long do I let the flowers infuse if I’m just adding the blossoms to the honey?
From what I’ve read here I can give some advice. I’d just infuse the honey, let the blossoms wilt over night and then put 1/3 flowers and fill it up with honey. That is infused honey and will last forever. You can do that with tons of flowers like apple blossoms, cherry, echinacea, st Johns wort… One can make tons of beneficial honeys out of it. Just make sure it is wilted! As soon as you add water to honey it can ferment and then you’d have mead. If your honey is heated over 140F it will lose all it’s goodness and benefits and you might as well make syrup. I grew up being told anything boiled will lose it’s vitamins and not be worth much. We infused a lot of things in honey. Now, 40 years later I specialize in infused honey and run a business based on it.
Replying to Angela Toy comment: Absolutely correct better to keep WATER out, straight infuse honey with wilted flowers. Same can be done with wild violets.
Would you leave the flowers in the honey permanently? Would the honey keep them from decaying?
How about putting into ice cube trays and freezing as in pesto and using whenever and for hopefully whole year.processed honey versus natural honey.
Yes. I second the canning question. To make the harvest last further. Especially because I live in a climate where it’s winter 8 months of the year.
Is it possible to can this recipe with the water bath method?
Thank you for all that you do and are beautiful soul!!!!!!!
I’m not sure to be honest, as I’ve never done it. One thing to consider is that canning it will negate any benefits that the honey has.
Would it be possible to can the syrup? Water bath or pressure? Thank you
I’m not sure to be honest, as I’ve never done it. One thing to consider is that canning it will negate any benefits that the honey has.
I live in Ireland and I’m looking to plant this particular shrub. I see that thers is the forsythia suspensa and the f. .intermedia. Are both of these for medicinal uses?
Many thanks,
Lisa
native to China and has been cultivated in China and Japan for a considerable time.Forsythia suspensa was long considered to be a parent of the widely planted hybrid grown under the name of Forsythia x intermedia , but F. intermedia is now considered to be a true wild Chinese species.
Uses
Weeping forsythia is the source of the Traditional Chinese Medicine (TCM) ‘Lián Qiáo’, and is mentioned in some of the earliest Chinese medical texts dating back at least 4,000 years. It is often prescribed in combination with other plants in TCM, and has various uses there and in herbal medicine generally. A decoction of the fruit is used to treat boils and other skin infections, to treat intestinal worms, and to control menstruation. The roots are used to treat colds, fever and jaundice, and a decoction of the leaves and twigs is used to treat breast cancer. Laboratory studies have confirmed its anti-tumour, anti-bacterial and anti-inflammatory activities.
It can tolerate partial shade, but flowers best in full sun. Flowers are borne on the previous year’s wood, so any pruning should be done immediately after flowering to ensure blooms are produced the following year. Older plants, that may have become untidy, can be cut back to one-third to promote young growth (rejuvenation).
That’s incredible! thanks for sharing!
Fantastic! I’ve been looking for ideas to use forsythia ever since I read about some of its medicinal properties. Question though; can you use any forsythia variety or only specific ones? I just want to be 100% sure the shrubs I have in my yard are fine to use as edibles. I am very new to foraging. Thank you.
As far as I know all forsythia flowers are edible and can be used.
Is it possible just to put the flowers into the honey? That way it would last longer?
Yes, that would work. It would then be forsythia infused honey!