Wild primroses’ (Primula vulgaris L.) flowers and leaves are delicious in salads. Only collect the small young leaves as the larger and older they become, so do their bitterness.
Wild Primrose Salad
Assorted wild leaves like sorrel, pennywort, wild chive (or you can use a base of lettuce or shop purchased salad greens if you’d prefer).
Wild primrose flowers
4 handfuls of wild primrose leaves
extra virgin olive oil 4 tablespoons
1 tablespoon of balsamic vinegar
1 teaspoon of honey
1 teaspoon of wholegrain mustard
salt and pepper to taste
Wash the leaves (but not the flowers as they will go to mush!).
Prepare a dressing with extra virgin olive oil, balsamic vinegar, honey, mustard, salt, and pepper
Pour the dressing on the salad just before serving and sprinkle with extra flowers.