General Description/History

Like the Ginger Lily, Himalayan Honeysuckle originated in the Himalayas, but is now widespread. It has become an invasive weed in moist, temperate parts of the world, including Australia and NZ.

Plants consist of long smooth canes (like bamboo) that can reach up to 4 metres in height. Leaves are borne opposite each other and are large, up to 20 cm long, soft, heart-shaped at the base with pointed tips. Mature leaves are green, but new growth is red. The white tubular flowers bloom from December to May, and are borne in long drooping pendant-like spikes that are up to 10 cm long. The flowers are partly concealed by deep reddish-purple bracts that are found at the base of each flower. Fruits appear after flowering finishes in late summer and autumn. They are a round, purplish-black fleshy berry, about10 mm in diameter, and each contains more than 100 small seeds.

Available Foliage: All Year; Flowers/Berries: summer to autumn

What to look for

• Bunches with unmarked leaves;
• Avoid bunches where all the flowers are open.

Flower Care

1. Keep cool at all times.
2. Strip leaves from the bottom half of each stem.
3. Recut at least 2 cm off each stem and place in cold water.
4. Preservative is optional for foliage bunches.
5. Replace vase water with fresh preservative every day.

Botanical Name: Leycesteria formosa

Common Names: Pheasant Berry, Himalayan Honeysuckle

Stem Length: 

Country of Origin: Himalayas, western China

Available Colours: Black, Green, Purple, Red, White

Season: Summer,Autumn,Winter,Spring

Availability: January,February,March,April,May,June,July,August,September,October,November,Decemeber