The primrose (Primula vulgaris) is one of the earliest spring flowers in much of Europe, primrose descending ultimately from the Latin prima rosa, meaning “first rose”,

Both flowers and leaves are edible, the flavour ranging from mild lettuce to bitter greens. The leaves can be used for tea, and the young flowers can be made into primrose wine.

We don’t have enough of them for any culinary mass consumption, so we’ll just enjoy looking at them!


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