Lonicera caerulea L. – is a shrub of medium height, up to one meter, with oblong leaves up to seven centimeters long and light green, heavily pubescent leaf surfaces. The shrub is medium-sized, weakly spreading, with curved shoots of light green color with a pink tan. The flowers are yellowish, funnel-shaped, and located in pairs in the leaf axils.
The fruits of Lonicera caerulea – are cylindrical or oblong-elliptic berries 9–12 mm long, colored blue with a bluish waxy bloom. The skin is of medium thickness, the pulp is juicy and red-purple, while the taste is sweet with a slight sourness and noticeable bitterness. The sugar content is about 4.5 %, the acidity is 1.5 %, and the vitamin C reaches 62–63 mg/100 g, which is higher than in lemons, strawberries, and peppers. The berries are rich in iodine, selenium, pectin, calcium, iron, vitamins B, A, C, P, and sodium.
The variety is characterized by an early ripening period, drought resistance and winter hardiness, as well as high yield – 53.5 c/ha. It is not affected by diseases and pests, which makes it easy to grow in various climatic conditions. Due to its rich nutritional composition, Lonicera caerulea is recommended as a source of vitamin C in cases of avitaminosis, and is also used in folk medicine: the juice of the fruits treats mycoses and ulcers, infusions from flowers and leaves strengthen the health of the eyes, throat and skin. Frozen berries have antiseptic and fever-reducing properties, and their consumption helps to quench thirst.
Thus, Lonicera caerulea – is a useful and tasty product with a high content of vitamins and microelements, which is easy to grow due to its resistance to unfavorable conditions. Its berries are suitable both for fresh consumption and for the preparation of juices, infusions and conserves, providing a wide range of applications in food and medical spheres.
