Cowslip (Primula veris flore rubro)

Cowslip

Botanical: Primula veris (LINN.)
Family: N.O. Primulaceae

• Description
• Part Used Medicinally
• Constituents
• Medicinal Action and Uses

The botanical name of the order, Primulaceae, is based on that of the genus Primula, to which belong not only those favourite spring flowers of the country-side, the Primrose, Cowslip, and their less common relative the Oxlip, but also the delicately-tinted greenhouse species that are such welcome pot plants for our rooms in mid-winter.

Linnaeus considered the Primrose, Cowslip and Oxlip to be but varieties of one species, but in this opinion later botanists have not followed him, though in all essential points they are identical.

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---Description---Quite early in the spring, the Cowslip begins to produce its leaves. At first, each is just two tight coils, rolled backwards and lying side by side; these slowly unroll and a leaf similar to that of a Primrose, but shorter and rounder, appears. All the leaves lie nearly flat on the ground in a rosette, from the centre of which rises a long stalk, crowned by the flowers, which spring all from one point, in separate little stalks, and thus form an 'umbel.' The number of the flowers in an umbel varies very much in different specimens.

We quote the following from Familiar Wild Flowers:

'It is a curious fact that the inflorescence of the Primrose is as truly umbellate as that of the Cowslip, though in the former case it can only be detected by carefully tracing the flower stems to their base, when all will be found to spring from one common point. In some varieties of the Primrose the umbel is raised on a stalk, as in the Cowslip. This form is sometimes called Oxlip; it is by some writers raised to the dignity of an independent position as a true and distinct species. . . . Primrose roots may at times be met with bearing both forms, one or more stalked umbels together with a number of the ordinary type of flower.'

The sepals of the flowers are united to form pale green crinkled bags, from which the corolla projects, showing a golden disk about inch across with scalloped edges, the petals being united into a narrow tube within the calyx. On the yellow disk are five red spots, one on each petal.

'In their gold coats spots you see,

These be rubies fairy favours

In those freckles lie their savours.'

The origin of Cowslip is obscure: it has been suggested that it is a corruption of 'Cow's Leek,' leek being derived from the Anglo-Saxon word leac, meaning a plant (comp. Houseleek).

In old Herbals we find the plant called Herb Peter and Key Flower, the pendent flowers suggesting a bunch of keys, the emblem of St. Peter, the idea having descended from old pagan times, for in Norse mythology the flower was dedicated to Frcya, the Key Virgin, and was thought to admit to her treasure palace. In northern Europe the idea of dedication to the goddess was transferred with the change of religion, and it became dedicated to the Virgin Mary, so we find it called 'Our Lady's Keys' and 'Key of Heaven,' and 'Keyflower' remains still the most usual name.

The flowers have a very distinctive and fresh fragrance and somewhat narcotic juices, which have given rise to their use in making the fermented liquor called Cowslip Wine, which had formerly a great and deserved reputation and is still largely drunk in country parts, being much produced in the Midlands. It is made from the 'peeps,' i.e. the yellow petal rings, in the following way: A gallon of 'peeps' with 4 lb. of lump sugar and the rind of 3 lemons is added to a gallon of cold spring water. A cup of fresh yeast is then included and the liquor stirred every day for a week. It is then put into a barrel with the juice of the lemons and left to 'work.' When 'quiet,' it is corked down for eight or nine months and finally bottled. The wine should be perfectly clear and of a pale yellow colour and has almost the value of a liqueur. In certain children's ailments, Cowslip Wine, given in small doses as a medicine, is particularly beneficial.

Young Cowslip leaves were at one time eaten in country salads and mixed with other herbs to stuff meat, whilst the flowers were made into a delicate conserve. Cowslip salad from the petals, with white sugar, is said to make an excellent and refreshing dish.

Children delight in making Cowslip Balls, or 'tosties,' from the flowers. The umbels are picked off close to the top of the main flowerstalk and about fifty to sixty are hung across a string which may be stretched for convenience between the backs of two chairs. The flowers are then pressed carefully together and the string tied tightly so as to collect them into a ball. Care must be taken to choose only such heads or umbels in which all the flowers are open, as otherwise the surface of the ball will be uneven.

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---Part Used Medicinally---The yellow corolla is alone needed, no stalk or green part whatever is required, only the yellow part, plucked out of the green calyx.

---Constituents---The roots and the flowers have somewhat of the odour of Anise, due to their containing some volatile oil identical with Mannite. Their acrid principle is Saponin.

---Medicinal Action and Uses---Sedative, antispasmodic.

In olden days, Cowslip flowers were ingreat request for homely remedies, their special value Iying in strengthening the nerves and the brain, and relieving restlessness and insomnia. The Cowslip was held good 'to ease paines in the head and is accounted next with Betony, the best for that purpose.'

Cowslip Wine made from the flowers, as above described, is an excellent sedative. Also, 1 lb. of the freshly gathered blossom infused in 1 1/2 pint of boiling water and simmered down with loaf sugar to a fine yellow syrup, taken with a little water is admirable for giddiness from nervous debility or from previous nervous excitement, and this syrup was formerly given against palsy.

In earlier times, the Cowslip was considered beneficial in all paralytic ailments, being, as we have seen, often called Palsy Wort or Herba paralysis. The root was also called in old Herbals Radix arthritica, from its use as a cure for muscular rheumatisrm.

In A Plain Plantain (Russell G. Alexander) we read:

'Cowslip water was considered to be good for the memory, and Cowslips of Jerusalem for mitigating "hectical fevers." Mrs. Raffald (English Housekeeper, 1778) gives a recipe for the wine. "For the future," says the poet Pope, in one of his letters, "I'll drown all high thoughts in the Lethe of Cowslip Wine" (which is pleasantly soporific). Our Lady's Cowslip is Gagea lutea.'

Turner says:

'Some weomen we find, sprinkle ye floures of cowslip wt whyte wine and after still it and wash their faces wt that water to drive wrinkles away and to make them fayre in the eyes of the worlde rather than in the eyes of God, Whom they are not afrayd to offend.'

Formerly an ointment was made from the flowers as a cosmetic. Culpepper says:

'Our city dames know well enough the ointment or distilled water of it adds to beauty or at least restores it when lost. The flowers are held to be more effectual than the leaves and the roots of little use. An ointment being made with them taketh away spots and wrinkles of the skin, sunburnings and freckles and promotes beauty; they remedy all infirmities of the head coming of heat and wind, as vertigo, false apparitions, phrensies, falling sickess, palsies, convulsions, cramps, pains in the nerves, and the roots ease pains in the back and bladder. The leaves are good in wounds and the flowers take away trembling. Because they strengthen the brains and nerves and remedy palsies, the Greeks gave them the name Paralysio. The flowers preserved or conserved and a quantity the size of a nutmeg taken every morning is a sufficient dose for inward diseases, but for wounds, spots, wrinkles and sunburnings an ointment is made of the leaves and hog's lard.'

The usual dose of the dried and powdered flowers is 15 to 20 grains.

From Hartman's Family Physitian, 1696:

'Another way to make Cowslip Wine

'Having boil'd your Water and Sugar together, pour it boiling hot upon your Cowslips beaten, stir them well together, and let them stand in a Vessel close cover'd till it be almost cold; then put into it the Yest beaten with the Juice of Lemons; let it stand for two days, then press it out with as much speed as you can, and put it up into a Cask, and leave a little hole open, for the working; when it hath quite done working stop it up close for a Month or Six Weeks, then Bottle it. Cowslip Wine is very Cordial, and a glass of it being drank at night Bedward, causes sleep and rest. . . .'

Gerard, in his Herball, says:

"These plants grow very plentifully in moist and squally grounds in the North parts of England, as in Harwood, neere to Blackburne in Lancashire, and ten miles from Preston in Aundernesse; also at Crosby, Ravensnaith, and Craig-close in Westmorland. They likewise grow in the meadows belonging to a village in Lancashire neere Maudsley called Harwood, and at Hasketh, not far from thence, and in many other places of Lancashire, but not on this side Trent' (Gerard writes as a Londoner) 'that I could ever have certain knowledge of. Lobel reporteth, That Doctor Penny, a famous Physition of our London Colledge, did find them in these Southerne Parts.'

All the hardy varieties of Primula, whether Primrose, Cowslip, Polyanthus or Auricula, may be easily propagated by dividing the roots of old plants in autumn. New varieties are raised from seed, which should be sown as soon as ripe, in leaf-mould, and pricked out into beds when large enough.

Among the many splendid flowers that are grown in our greenhouses none shows more improvement under the fostering hand of the British florist than the Chinese Primula which originally had small, inconspicuous flowers, but now bears trusses of magnificent blooms ranging from the purest white to the richest scarlet and crimson. The Star Primulas, which have attained an even greater popularity in late years, are considered perhaps even more elegant, being looser in growth and carrying their plentiful blossoms in more graceful, if not more beautiful trusses. Both varieties are among the most beautiful of our winter-flowering plants, the toothed and lobed, somewhat heart-shaped leaves being extremely handsome with their crimson tints.

Seeds of these greenhouse Primulas should be sown in the spring in gentle heat, the soil used being very fine and pleasantly moist. The seedlings must be pricked off and potted out as necessary, with a view to ensuring sturdy, healthy growth.

P. obconica is a slightly varying type of these greenhouse Primulas, the leaves approaching more the shape of those of the common Primrose, the plants are exceedingly floriferous and graceful, the full trusses of delicate lilac flowers are borne on tall slender stems and care must be used in the handling of it, as the leaves sometimes cause an eruption like eczema. Homoeopaths make a tincture from this species.

The broad, thick leaves of the Auricula (P. auricula), a frequent garden plant in this country, though not native to Great Britain, are used in the Alps as a remedy for coughs.

In its native state the Auricula is said to be either yellow or white. It is the skill of the gardener which has brought it to its present purple and brown. It was formerly known as Mountain Cowslip, or Bear's Ears.

See:
PRIMROSE
PRIMULAS

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