Primrose: its nutritional value and use for food purposes
Abstract
This article discusses the use of the wild species primrose. It provides a botanical description, active ingredients, and recipes for dishes made with this plant. This allows considering primrose both as a functional supplement and as a standalone ingredient in culinary recipes.
Fields of Study & Subjects
Medicinal Plant Research
Food Nutrient Composition and Product Development
Seed and Plant Biochemistry
Publication details
- Journal / source
- Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)
- Issue
- 2
- Pages
- 84–89
- Publication date
- 12 February 2026
- Language
- EN