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The common primrose (Primula vulgaris) is a low-growing woodland perennial of western and southern Europe whose pale-yellow, faintly fragrant spring flowers and crinkled leaves are both edible. The mild, sweet-to-bland flowers are scattered fresh over salads and desserts or crystallised in sugar as a delicate candied garnish.
What to look for, from just opened, standing up to browned, collapsed, slimy.