Nectar of the Primrose: A Guide to Homemade Cordial/syrup
Today, I decided to experiment some more. This time with Primroses! I found a huge abundance of flowers near my house and came up with my own recipe for Primrose cordial/syrup! The Primrose I am aware of that is safe to eat and use is Primarosa vulgaris (Common Primrose). There are over 400 varieties of primrose (Primarosa meaning first rose) .
They typically are in bloom from March to May. Not only the flowers, but apparently the leaves are also edible in salads. Primroses are a vital source of food for rare species including the Duke of Burgundy butterfly. In the U.K. there is even a special day (not commonly known) on the 19th of April known as Primrose day. This is due to being the anniversary of death of the Prime Minister Benjamin Disraeli. Primroses were his favourite flower and Queen Victoria would send Benjamin bunches of primroses regularly. Even to this day, primroses are laid at his statue in Westminster. Primroses are the flower of the English county Devon.
Whilst Europeans grew evening primroses in the 17th century, long before this the native Americans would plant them to heal wounds, act as a sedative and even cure haemorrhoids. Primrose oil is believed to be good for PMS, eczema, and arthritis. However as always please check with your doctor first before trying! For more facts about Primroses, please see my recipe about primrose curd!
Primrose Cordial/syrup
Requirements:
Glass bottle to infuse in.
Sieve.
Funnel.
Saucepan.
Mug.
Metal spoon.
Sterile bottle (I used 500ml one).
Ingredients:
3.5 cups of primroses
2 cups of unrefined sugar
6 tablespoons of organic lemon juice
1.5 cups of water
half a tablespoon vanilla extract
Recipe:
Sterilise a glass bottle using method in Gorse Cordial recipe for 15 to 20 minutes.
Wash primroses in a sieve and leave to dry naturally.
Add sugar and water to pan, stir until sugar has dissolved.
Bring the water to a boil stirring continuously, add lemon juice and vanilla extract.
Keep stirring and boil for 5 to 10 minutes
Put primroses in a glass container, pour sugar syrup on top.
Leave for 24 hours to infuse.
Strain and add to sterilised bottle.
Once cool keep in fridge.
