In reading into japanese honeysuckle as an invasive species, I also found that it has culinary and medicinal uses. To try it out, I followed the advice from this article. I gathered fresh blossoms (about a cup), brought them to a boil in two cups of water, simmered down to one cup, decanted the liquid, and added a cup of sugar. It does have a pretty color and an interesting taste. I tried another batch with local honey, and the honey taste really overpowers the honeysuckle. However, since there are potential medicinal uses, the plant stays! I also read that the leaves are edible parboiled, and you can make baskets from the vines. It stays.