When the snow disappears from the herb meadows in Grossarltal and the first flowers stretch their heads towards the spring sun, I know: It’s soon time for a very special delicacy. Namely, my primrose syrup. Today, I will reveal how to make it and what to consider.
We all know the primrose as a harbinger of spring. However, not many are aware that it is also a medicinal plant. It has antispasmodic and expectorant properties – and is perfect as a cough tea. But for me, it’s less about the effects and more about the taste, as its flowers have a unique aroma that, alongside floral notes, slightly resembles apricot.
Perhaps that’s why I enjoy making syrup from it so much. This way, I have a portion of spring in stock later in the year, and with cool soda water, I always have a special homemade refreshment ready. Between us: I also enjoy the syrup very much as a “Primrose Royal” – just a splash in a glass of dry sparkling wine.
Nature conservation is important to me
But before we begin, a word of caution: The true primrose (Primula veris) is protected in many countries or is on the red list of endangered species – including in Germany and Austria. Anyone wishing to make syrup from it must not collect it from forests and meadows but must grow it themselves in a herb garden.
For my recipe, I therefore use the tall primrose (Primula elatior). It is very widespread and paler in colour. It can be clearly distinguished from the true primrose by the absence of the five orange spots in the flower throat. Its aroma is also slightly weaker, but I prefer to take a handful more flowers and leave its protected siblings for the butterflies and bees.
Here’s how to make the delicious spring syrup
Ingredients:
- about 4 handfuls of primrose flowers
- 1 kg syrup sugar – with citric acid already included
- 1 l water
- 1 untreated lemon and 1 untreated orange
Step 1:
I always dissolve the sugar in warm water – it’s a bit easier – and bring the mixture to a boil. Then I take the pot off the heat and stir in the fragrant flowers and the sliced lemon and orange well. Now everything should cool down and steep covered for 48 hours in a cool place.
Step 2:
After this beauty sleep, I strain the mixture through a fine sieve and bring the syrup to a boil again. While still hot (be careful with your fingers!), I then fill it into bottles and seal them well. This way, it will keep for months in a cool place.
One more tip: Many people boil the bottles beforehand to sterilise them. I find that a bit complicated. I make my bottles germ-free in the oven before filling them. Quite simply at about 90 °C for at least 15 minutes. This keeps everything dry, and I can fill the syrup immediately.
Have fun recreating it!
Wishes, Katharina Hettegger
