Common cowslip

The common cowslip is extremely popular in folk medicine and is frequently used. It is mainly the flowers, together with their green calyxes, or the roots that are used. The parts of the plant can be used fresh or dried; the roots are harvested in autumn.

Cowslip contains, amongst other things, saponins, which can have expectorant and mucolytic effects. In naturopathy, it is therefore used, amongst other things, to treat a productive cough. It is also used for asthma or bronchitis. Cowslip is usually prepared as a tea. To do this, the plant parts are poured over with hot water and left to steep briefly.

Cowslip is also often said to have a calming effect, which can have a positive impact on sleep and the nervous system. Herbalist Johann Künzle writes: ‘Tea made from lady’s mantle and cowslip soothes the nerves and promotes healthy sleep’ (Künzle, 1947, p. 333). He also writes: ‘The cowslip is one of the finest tea herbs. All varieties share the ability to stimulate kidney function and help eliminate uric acid and mucus. The stronger the scent, the more medicinal the variety’ (Künzle, 1947, p. 465).

Cowslips are a lovely addition to many a plate and glass. The delicate flowers can be eaten raw and have a slightly sweet taste and a floral aroma. They are ideal as an edible decoration for both sweet and savoury dishes. In the past, the flowers were used to sweeten porridge or milk soup.

They are also ideal for flavouring herb oils, vinegars, syrups, punch or liqueurs, and give the liquids a yellowish tinge. Tea made from cowslip flowers turns a lovely golden yellow and is very aromatic. The flowers can also be candied or made into flower jelly; combined with apple juice, a splash of lemon and a little vanilla, they make a delicious jelly.

The flowers, together with their green calyxes, can be used alongside the young, tender leaves as a stir-fried vegetable, in soups, as a filling for quiches or pasties, or in pesto and spreads.

The name ‘cowslip’ has been documented since at least the 15th century. The name may derive from the fact that the inflorescences resemble the shape of a key: the flowers correspond to the key’s bit and the stem to the key’s shaft.

The Latin genus name ‘Primula’ is derived from ‘prima’, meaning ‘the first’. This refers to the early flowering of cowslips in spring. The species name ‘veris’ is linked to the Latin word for spring, ‘ver’, and means ‘of spring’. Furthermore, ‘veris’ can also be translated as ‘true’ or ‘genuine’.

In Switzerland, around ten different species of cowslip grow wild in the countryside. One of the most fragrant species is the auricula (Primula auricula), also known as the ‘early primrose’. It grows mainly in the western and northern Limestone Alps, as well as in the Jura and the Black Forest. The auricula is a protected species in some cantons and should generally not be collected. It has a bright yellow corolla, rather fleshy leaves and a cartilaginous leaf margin, which may be serrated or entire.

The common cowslip can reach a height of up to 30 cm. The leaves are arranged in a basal rosette, are downy and have a wrinkled texture. It forms an umbel-like inflorescence with five to twenty flowers. The flowers are radially symmetrical and have five yolk-yellow petals, which are fused at their base to form a tube. The flower is enclosed by an inflated calyx.

The very similar-looking wood primrose (Primula elatior), also known as the tall primrose, is also commonly found. Unlike the common cowslip, it has a pale yellow corolla and its calyx is not inflated.