Primrose
Primula vulgaris · Edible flower
Top 10 pairings
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.
Picking a good onedrag
Just opened, standing upBrowned, collapsed, slimy
Shop freshEveryday bestRinse gently, dry, and add them just before serving. Only flowers grown as food: florist and garden-centre primulas carry sprays no food crop may use, and systemic ones do not rinse off.
Where it's fromYour own plants, grown unsprayed for the kitchen
The bloomFully open, petals whole and evenly set
ColourEven, a shade duller
Stalk and standStalk springy, the head tips but holds its shape
SmellAlmost no scent - normal for primrose