A low-growing perennial, to 15 cm (6 in), with a rosette of deeply veined, softly hairy, broad ovate leaves and clusters of saucer-shaped, pale-yellow, slightly fragrant flowers in early spring.
History and traditions
The medicinal properties of the primrose, P vulgaris, are similar to those of the cowslip (P veris) and have been listed in old herbals, since Pliny’s time, for similar complaints. The primrose was made into salves and ointments and considered an important remedy for paralysis, rheumatic pain and gout. Its value as a sedative was well known and Gerard remarks that primrose tea, drunk in the month of May, “is famous for curing the premise”. It was popular in cookery, and recipe books include instructions for making soup, pies, and a pudding based on rice, almonds, honey, saffron and ground primrose petals.
Habitat/distribution
A European native, also found in northern Asia, introduced elsewhere, found on rich, damp soils in shady woodlands and hedgerows. Once common, now becoming rare in the wild, and a protected species in many countries.
Parts used
Flowers (must not be picked from the wild, as they are becoming very rare).
Uses
Medicinal
Primroses are taken as a tea to calm anxiety. It has similar properties to cowslips. Culinary Flowers are added to salads and desserts or candied to decorate cakes.
