Cuisine
Cowslip leaves have been traditionally used in Spanish cooking as a salad green. Uses in English cookery includes using the flowers to flavour country wine and vinegars; sugared to be a sweet or eaten as part of a composed salad while the juice of the cowslip is used to prepare tansy for frying. The close cousin of the cowslip, the primrose (P. vulgaris), has often been confused with the cowslip and its uses in cuisine are similar with the addition of its flowers being used as a colouring agent in desserts.
Read more about this topic: Primula Veris
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“Thank God for the passing of the discomforts and vile cuisine of the age of chivalry!”
—Mason Cooley (b. 1927)