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Originally from South America, the evening primrose has also been cultivated in Europe since the 17th century and not only inspires in the garden with its lush and colorful flowers. The edible flowers of the common or common evening primrose (Oenothera biennis) can also be used both in the kitchen and in medicine.

Evening primrose flowers are edible

Versatile evening primrose flowers

Evening primrose blossoms are wonderful for decorating colorful salads, soups or desserts. They taste slightly sweet to spicy and harmonize particularly well with the red blossoms of the nasturtium or the blue blossoms of the borage - try it out! You can also use the flowers to make a long-life syrup that is used in natural medicine to treat coughs.

Recipe for cough syrup from evening primrose flowers

  • Pour 250 milliliters of hot water over two handfuls of freshly picked evening primrose blossoms.
  • However, this must not boil.
  • Let the brew steep for about 15 minutes.
  • Meanwhile, make a sugar solution.
  • Boil the water and sugar in a 1:1 ratio until the sugar has dissolved.
  • Strain and measure the brew.
  • Mix the stock and sugar solution in a ratio of 1:1.
  • The syrup will keep in the fridge for several months and can also be frozen.


The roots of the evening primrose can also be prepared like salsify as a vegetable, but only during the first winter.

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