North American Fruit Explorers mailing list at ibiblio

["Lon J. Rombough" <lonrom@hevanet.com>]

The main edible honeysuckle being sold now is a Siberian type that doesn't do well in much of the U.S.  "Haskap" is a type being bred by Dr. Maxine Thompson on USDA land at Oregon State U. from Japanese material.  I have worked with her and have tried the Haskap and it is far superior to the common stuff.  About like a tart blueberry, it makes excellent pie and preserves, with other types still in breeding.    Dr. Thompson hasn't officially released any of her material yet, though some is being tested in several places.  I believe the U. of Saskatchewan is one of the collaborating institutions that is testing her material along with some of the Siberian types.
-Lon Rombough
Grapes, writing, consulting, my book, The Grape Grower, at http://www.bunchgrapes.com  Winner of the Garden Writers Association "Best Talent in Writing" award for 2003. 
For even more grape lessons, go to  http://www.grapeschool.com
For growing supplies and more;  http://www.grapegrowersolutions.com

On Mar 26, 2007, at 7:00 PM, S & E Hills wrote:



<x-tad-bigger> I’ve read dismal reports about edible honeysuckle, though there is *</x-tad-bigger><x-tad-bigger>supposedly</x-tad-bigger><x-tad-bigger>* a new strain of them (a different lonicera) that are going by the name Haskap.   ( They are reportedly being developed by the University of Saskachewan.)   Are you familiar with them, if so have you heard anything verifying or dispelling their hype?  </x-tad-bigger>
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