Primrose flowers are slightly sweet and excellent to eat. They were popular in an Easter dish in the fifteenth century known as ‘Primrose Pottage’, which featured rice, almonds, honey, saffron and ground primrose flowers. It was served garnished with additional flowers.
Nowadays, primrose flowers may make a colorful addition to any salad. It also can be used to decorate ice cream, and can be made into primrose wine. Flowers can also be candied by preserving sugar for later use to decorate cakes. The leaves are also edible, with a flavor said to range from mild lettuce to bitter salad greens.
[It is strongly advised not to eat or use as medicines any plants without first obtaining qualified professional advice!]