Evening primrose is a wonderful plant that’s edible from flower to root (and leaves), and why not make use of it in a delicious lunch recipe like this one?
The evening primrose flower buds can be fried like a smaller version of courgette flowers. In this recipe, they’re combined with salty feta with chives and some lovely sourdough.
The flower buds are the pointy bits above the flowers in my photo above. You can just pick them from the plant and use. For more information, take a look at my evening primrose foraging guide.
The Ingredients
- Evening primrose flower buds use them as soon as possible after picking so that they don’t wilt.
- Feta, Greek yoghurt, chives – these ingredients make your whipped feta.
- Sourdough – of course, you can use any kind of bread but sourdough adds that wonderful ‘crunch’ to this recipe.
- Honey – to drizzle on top, balancing the feta and crispy fried flowers.
Evening Primrose Flowers and Whipped Feta on Toast
Crispy fried evening primrose flower buds with whipped feta with chives, on sourdough toast.
Ingredients
Method
- In a bowl, mash together the feta and yoghurt until smooth. Stir in the chives. Leave to one side.
- Separate the flower buds from the stalk (discard the stalk). Pour the milk into a small bowl and the flour onto a plate. Dip the buds firstly in the milk then coat in the flour.
- Heat the oil in a frying pan over a high heat. Add the buds and fry until crisp and golden (2-3 minutes). When done, drain on kitchen paper.
- Toast the sourdough bread.
- To compile, top each piece of sourdough with whipped feta and spread evenly. Sprinkle over the evening primrose buds. Drizzle over the honey.
