Cowslips / Spring / Summer / Edible

Common Names

Cowslips, Herb Peter.

Botanical Name

Primula Veris

Scientific Classification

Kingdom – Plantae

Order – Ericales

Family – Primulaceae

Physical Characteristics for Cowslips

A common herbaceous, perennial flowering plant.

Leaves

Dark green, long and crinkly. 5-10cm long. They grow in dense rosettes.

Flowers

Trumpet-shaped, bright yellow with five petals, many flowers on each stem. They each have a large green calyx covering the back of the flower

Habitat

Grassy areas, parks, meadows, especially areas used for grazing cows.

Known Hazards

None Known

Could be Confused with

Primrose looks very similar but only produces one larger, paler flower per stem. It is also edible with a similar flavour.

Conservation concerns

Cowslips numbers declined massively in the 20th century due to changing farming practices and habitat loss. They are now making a slow comeback, particularly taking advantge of the meadow-like habitat on motorway verges! They remain a protected species in Northern Ireland, and we should take care not to pick too many elsewhere so as not to jeopardise their return.  Only take them where they are abundant, and keep to the 1 in 20 rule

Edible Uses

The leaves are slightly bitter but can be used in salads or cooked like spinach. The flowers have a lovely citrusy flavour and look great in salads or used as a garnish. They have also been traditionally used to flavour ‘country’ wines and for cowslip pudding, an old English dish.

Notes on Herbal Uses

A tea made from the flowers has traditionally been used to treat a wide range of ailments including bronchitis, insomnia, heart failure and asthma.

Click here to learn the best way to make herbal infusions.

Extra notes from the Foragers

The name cowslip is an old English word for a cow pat, where this plant can quite often be found growing.