The plants around us. Volum II The plant around us. Volum II | Page 57

Gastronomic use
Properties, Medicinal use
The cowslips blossoms have a very
strong smell and it attracts lots of bees,
because of it its also a honeyplant.
In medicine the leaves, roots and blossoms of
cowslip are used in medical purposes.
For example the leaves, blossoms and rhizome
together are used as a medicine against
coughing and as ruminant.
In the early days of medicine, the Primrose was
considered an important remedy in muscular
rheumatism, paralysis and gout.
Pliny speaks of it as almost a panacea for these
complaints. The whole plant is sedative and too
much has been said to cause delirium so use in
moderation.
It can be a good gentle sedative for children when
taken as a tea, flower essence or drops of tincture.
The plant contains saponins, which have an
expectorant effect, and salicylates which are the
main ingredient of aspirin and have anodyne, anti-
inflammatory and febrifuge effects.
The spring leaves are consumed as a salad
and as a vegetable. The leaves of Primula
vulgaris in salad are thick and slightly bitter
on the palate if eaten alone, but are
pleasant accompanying meat.
The dryed leaves and blossoms of
cowslip are used as spices and dyes in
various alkoholic drinks.
Uses in English cookery include using the
flowers to flavour country wine and
vinegars.
Preparation: Beat the eggs in a large bowl, add
the natural yogurt, fill with oil the empty yogurt
bowl and add it equally. Stir everything and add
two measures of the sugar yogurt. Stir and add
the three measures of flour and the Royal.
Move until everything is perfectly uniform and
without lumps. Then spread a wide, round
baking dish with butter and bake for 15 to 20
minutes, until it rises and when it is punctured
with a needle, it comes out clean. Once done
and cold, open it in the center, put a layer of
primroses, a very thin layer of sugar and water
over with the liquid cream. Cover and cover the
surface with another layer made with white
chocolate and some liquid cream slightly
heated. On this last layer place primroses to
finish the cake. "
"Cake of primes" AND A RECIPE:
Ingredients: 3 eggs, one yogurt, one
measure of oil, two sugar, 3 flour, half
Royal sachet, a glob of butter, a handful of
fresh primrose flowers, liquid cream and
white chocolate.