Evening primrose is a wonderful, little-known plant that you can eat the whole of – roots, seeds, flowers and leaves.

You can use it for a variety of recipes (tea is probably the most well known) and I share some other recipes in my evening primrose foraging guide.

In this recipe, we use just the leaves to make a tasty side dish. Wilted like this, they have a similarity in taste to kale and work well with the garlic.

I like to serve these on the side of sausage and mash or toad in the hole – any hearty meaty dish will appreciate these greens on the side.

Tips and Tricks For Foraging Evening Primrose

For a full guide to finding and foraging evening primrose, head over here.

Evening primrose are recognisable by their bright yellow flowers that bloom at dusk – hence the name.

The leaves can be used in any recipe where you would normally use spinach or kale – they’re slightly more bitter than wild garlic or three cornered leek.

Garlicky Sautéed Evening Primrose Leaves

5 from 1 vote
Use foraged evening primrose leaves to make this garlicky wilted greens side dish.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 people
Course: Side Dish
Cuisine: British

Ingredients
  

  • 100 grams evening primrose leaves
  • 4 cloves garlic
  • 1 tablespoon olive oil

Method
 

  1. Peel and thinly slice the garlic cloves.
  2. Heat the oil in a large sauté or frying pan over a medium heat. Add the garlic and sizzle for one minute.
  3. Add the evening primrose leaves and cook, stirring all the time, for 3-4 minutes until wilted. Serve immediately.

Notes

  • Gently rinse your evening primrose leaves in cold water just before using.
  • This dish is best eaten immediately after cooking.

Similar Posts

One Comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating