The darling of spring with pretty and delicate petals, the palest of yellows and deeper egg yolk star centre. The leaves in contrast are broad and crinkly. At first the
flower heads are on short stalks but as the season progresses the stalks can be
6inches/15cm long. As a small child, I used to pick them with my grandmother and tie them in bunches with wool. Sometimes we would come across a pale pink or even a white primrose. My grandmother would put the wee bunches in a wide rimmed bowl and the freshest slight scent would fill the room.
They grow in abundance in the fields in Herefordshire and Shropshire mostly with sheep to munch or admire them. Although late this year as the wintry weather persists, soon Dinmore Hill will be crowned with primroses.
In the sixteenth and seventeenth centuries primroses were candied, pickled and made into vinegar and wine.
An easy way to preserve flowers is to paint them with egg
white and sprinkle sugar before
1 egg white
a fine water colour brush
Put the egg white and water in a cup and
stir with a fork, mix lightly. Paint each flower very finely with the egg and
water wash. Sprinkle each flower lightly with sugar, shake any surplus, lay face
upwards on a sieve to dry. put in a warm airy place to dry out. When completely
dry store in a jar or tin between layers of baking or greaseproof paper to
protect them. Their colour will be perfectly preserved and they will make
beautiful cake decorations.
(They also keep their colour when the flowers are pressed as part of a keepsake).
Welcome to my blog about arts and crafts, countryside. . and much more ...