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Evening primrose, Credit: Charles de Mille-Isles CC BY-NC-ND 2.0


  • 0.5 to 1.5 m in height with a hairy stem
  • Leaves slightly toothed at margins and attached directly to the stem
  • Leafy spike of large yellow flowers at the top of the plant


  • Moderately dry, open sites, roadsides

Harvesting Time

  • June to August

Uses and Related Information

  • Roots, which are similar in taste and texture to parsnips, can be eaten raw or boiled for two hours (changing the water several times lessens the peppery flavour)
  • Cooked roots can be fried, pickled, roasted and served as a side dish, added to soups or stews and candied in syrup
  • Young leaves, flower buds and green pods can all be boiled like leafy greens (changing the water several times)

evening primrose, Credit: jferrer/Essentials Collection/Getty Images

evening primrose, Credit: Dan Mullen CC BY-NC-ND 2.0