Primrose (Primula vulgaris) is a hardy herbaceous perennial plant from the Primulaceae family. It is also known as common primrose and English primrose. It can be found in woodland areas, hedgerows, banks, meadows and gardens. It is native to North West Asia, North Africa and Europe including the British Isles.
One of the first blooms of spring, this fragrant flower is traditionally yellow in colour with a deep yellow centre but can also be white, pink or mauve too. Garden hybrids exist in all sorts of colours.
Primrose can be propagated by seed and division in the autumn or early spring. Seeds are difficult to germinate and require a period of cold stratification to break the dormancy. This can be artificially induced by placing seeds (in compost) in the fridge for 4 weeks. Otherwise, sow in the autumn in trays and cover with a thin layer of compost. Sow plenty of seed to ensure at least some germinate. Seeds should germinate, after the period of cold, in the spring. Plant out in their final position in the spring or autumn.
Primroses form clumps of rosettes which can be teased apart and replanted. This is best carried out after the plant has flowered during spring (but can also be during the winter months).
Seeds ripen in June and are dispersed by wildlife.
Primrose is seldom used in herbal medicine today. However, it was once used for muscular rheumatism, gout, back pain, headaches and as a wormer, amongst other things. It is antispasmodic, anthelmintic, astringent, anti-inflammatory and emetic.
This is a good ground cover plant. It is ideal for planting in cottage gardens and wild areas. It can be used to under plant shrubs or be grown in containers. It is great for wildlife as it is pollinated by bees, moths and butterflies.
The sweet flowers and wrinkly leaves are edible raw or cooked. The younger leaves are better as they can become quite tough. The flowers and leaves can be used to make a tea. The flowers can be crystallised as cake decorations. In times gone by, and when there were far more in number than there are now, huge quantities of primroses were picked to make vinegar and wine. It is one of the few edible leaves available throughout the winter months.
Some people may be allergic to primrose.
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Primrose (Primula
vulgaris) on the hedge bank by Tony Atkin
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One of the first blooms of spring, this fragrant flower is traditionally yellow in colour with a deep yellow centre but can also be white, pink or mauve too. Garden hybrids exist in all sorts of colours.
Growing methods
Primrose can be propagated by seed and division in the autumn or early spring. Seeds are difficult to germinate and require a period of cold stratification to break the dormancy. This can be artificially induced by placing seeds (in compost) in the fridge for 4 weeks. Otherwise, sow in the autumn in trays and cover with a thin layer of compost. Sow plenty of seed to ensure at least some germinate. Seeds should germinate, after the period of cold, in the spring. Plant out in their final position in the spring or autumn.
Primroses form clumps of rosettes which can be teased apart and replanted. This is best carried out after the plant has flowered during spring (but can also be during the winter months).
Seeds ripen in June and are dispersed by wildlife.
Other uses
Primrose is seldom used in herbal medicine today. However, it was once used for muscular rheumatism, gout, back pain, headaches and as a wormer, amongst other things. It is antispasmodic, anthelmintic, astringent, anti-inflammatory and emetic.
This is a good ground cover plant. It is ideal for planting in cottage gardens and wild areas. It can be used to under plant shrubs or be grown in containers. It is great for wildlife as it is pollinated by bees, moths and butterflies.
Raw edible parts
The sweet flowers and wrinkly leaves are edible raw or cooked. The younger leaves are better as they can become quite tough. The flowers and leaves can be used to make a tea. The flowers can be crystallised as cake decorations. In times gone by, and when there were far more in number than there are now, huge quantities of primroses were picked to make vinegar and wine. It is one of the few edible leaves available throughout the winter months.
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