Toasted Evening Primrose Seeds is a modern British wild food recipe for a classic method of preparing evening primrose seeds for cooking by toasting and then storing. The full recipe is presented here and I hope you enjoy this classic British version of: Toasted Evening Primrose Seeds.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Though evening primrose seeds are plentiful and very easy to collect you'll never be able to make your own evening primrose oil from them. It's best to toast them and keep them as a spice. They can be used in place of poppy seeds and for more flavour crush them in a mortar before use. Evening primrose seeds, like the flowers have a mild jasmine-like scent so they're great paired with sweet dishes. Use them as you would poppy seeds, but bruise in a mortar first to release more flavour.
Ingredients:
100g (about) evening primrose seeds
Method:
Place a small non-stick pan over medium heat. Once hot add the evening primrose seeds. Toast, stirring constantly, for about 90 seconds to 2 minutes until the seeds are mildly aromatic, but take care they do not burn.
Immediately turn out onto a plate then set aside to cool.
Turn into a jar and store until needed.
You can use the seeds just as you would poppy seeds. However, for best flavour bruise in a mortar before use.
