From Wetlands, The Audubon Society Nature
Guides, 1985
A Recipe for Wild Cowslips
by Linda Pascatore
© 1994 The Gobbler: Spring
Flower
We are especially fond of recipes for
wild plants found naturally occurring in the woods and
fields of our area. One of our favorite wild foods is
cowslips. Cowslips, also called marsh marigolds, are part
of the buttercup family. Their official name is Caltha
palustris. They are one of the first flowers of spring,
and are common in low, marshy areas around
here.
The flowers are yellow with five
petals, which fall off and leave a round pod with seeds.
These flowers are from 1 to 1.5 inches across. The
plant's leaves are heart-shaped and can grow to 6 inches.
They have thick stems which are one to two feet high. The
leaves should be harvested in late April or May either
before or just after they blossom, as they get a little
bitter later.
In New England, cowslips are cooked as
traditional spring greens. They are high in iron, and
were used as a tonic for anemia. They also have a high
content of vitamins A and C. However, they do contain a
poison called Hellebroin, which is destroyed by
cooking.
Cowslips must be cooked, and never
eaten raw!
Cowslips are often eaten plain.
To prepare cowslips as simple greens, boil the leaves in
salted water for 5 minutes. Pour off this first water,
add freshly boiling water and boil for another 8 minutes.
Serve with butter or vinegar. If you are looking for
something fancier, try the recipe below. Source material
contributed by Craig Weston
Creamed
Cowslips
2 pounds young Cowslip
leaves
2 tablespoons butter
1/2 teaspoon salt
1/4 teaspoon pepper
pinch nutmeg
1/4 teaspoon sugar
1 teaspoon flour
1/2 cup cream
Wash and trim the Cowslip leaves. Boil
for 3 minutes; drain. Rinse in cold water, drain well and
chop fine. In a skillet, melt the butter. Add the chopped
cowslip leaves and cook over a fairly high heat for 5
minutes. Remove from heat and add the salt, pepper,
nutmeg, sugar and flour. Blend well. Return the skillet
to the fire and cook for 2 minutes over a medium heat,
stirring constantly. Remove skillet from heat; blend in
the cream. Return skillet to the heat and bring to a
boil, stirring constantly. Lower heat and simmer for 15
minutes. Serve hot.
Reprinted in part from The Weed Cookbook, by
Adrienne Crowhurst, 1972, Lancer Books.
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