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Our native primrose is held in deep affection. It is one of the first spring flowers to appear, and produces lemon-yellow, often fragrant flowers among rosettes of large, deeply-veined, bright-green leaves from February to May. Primroses look especially lovely in a woodland garden or along a shady bank. The flowers are edible and have a slightly sweet taste. They make a very pretty garnish for salads, but as some people are allergic to the primin they contain, you should try just a small amount initially.
Most seeds should germinate within 6 weeks, but some may lie dormant for up to 2 years, so tuck the original seed tray in a shady corner and see what happens.
Garden care:Sow on the surface of good seed compost and gently firm them in before watering. Place them in a cold frame and transplant individually into small pots when large enough to handle. Keep moist but not wet and grow on in a cool environment before hardening off and planting out in the garden.
