Lonicera Japonica (Japanese Honeysuckle)

Lonicera Japonica Seeds (Japanese Honeysuckle Seeds)

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The stems and flower buds are alterative, antibacterial, anti-inflammatory, antispasmodic...

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The Japanese Honeysuckle (Lonicera japonica) is a species of honeysuckle native to eastern Asia including China (northern and eastern P.R.China and Taiwan), Japan, and Korea. It is a twining vine able to climb up to 10 metres (33 ft) high or more in trees, with opposite, simple oval leaves 3–8 centimetres (1.2–3.1 in) long and 2–3 centimetres (0.79–1.2 in) broad. The flowers are double-tongued, opening white and fading to yellow, and sweetly vanilla scented. The fruit is a dark blue berry 5–8 millimetres (0.20–0.31 in) diameter containing numerous seeds. The Japanese Honeysuckle flower is of high medicinal value in traditional Chinese medicine, where it is called rěn dōng téng (Chinese: 忍冬藤; literally "winter enduring vine") or jīn yín huā (Chinese: 金銀花; literally "gold silver flower"). It has antibacterial and anti-inflammatory properties, and is used (often in combination with Forsythia suspensa) to dispel heat and remove toxins, including carbuncles, fevers, influenza and ulcers. In Korean, it is called geumeunhwa. The dried leaves are also used in traditional Chinese medicine. Hardiness zone: 4-9
Label No
Common name Japanese Honeysuckle
Family Caprifoliaceae
Genus Lonicera
Species Lonicera Japonica
Cultivar No
Therapeutic uses No
Germination Once the Lonicera japonica seeds are stratified, plant them in a peaty soil mixture. Seeds are generally sown on the surface of the soil and covered with 1/8-inch layer of peat moss. Planting distance is unimportant at this point because the seedlings will be transplanted before they become too large and begin to crowd one another. The medium must be kept moist at all times during germination. Plastic wrap over the planting container acts like a mini-greenhouse, keeping the soil moist and the environment warm.
Scarification / Stratification The seeds require cold, moist stratification to break dormancy. Envelop the seeds in a handful of moist sphagnum peat moss or sand. The bundle is then placed in a plastic bag, sealed and placed in the refrigerator for 60 days.

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