An old-fashioned flower that has appeared this March in a few Berlin allotment gardens, and below the tracks of a railroad that was built in the 19th century through my neighbourhood, is the cowslip (Primula veris).
Related to the primrose, the cowslip's leaves are wrinkly, and its pale yellow flowers are arranged like old-fashioned keys on a key ring.
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| "Tuft of Cowslips" (1526) by Albrecht Dürer From Wikipedia |
Wikipedia reveals that the leaves are also edible in salads. But it's mainly the flowers and their use in cowslip wine that are familiar to me from literature. — Although I've never tried drinking or producing the wine myself.
The website Old Timey Winey has a feasible-looking recipe for brewing the flowers with water, sugar and yeast, at the end of their lovely article here. I'd love to try it! But the chances I can lay hands on all the supplies — a 12-litre wine barrel, or 475 grams of cowslip blossoms — are low.
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