Every part of the Evening Primrose plant has its place in the kitchen, and making this plant a regular part of your diet can help with some common medical complaints, as well.  See the Medicinal Section for more information. 

The dried seedpod of Evening Primrose can be harvested in the fall and the seeds emptied onto a baking pan.  Place in a preheated 325 degree oven for about 10 minutes, and you have tasty and nutritious seeds to bake into breads or use sprinkled into salads and soups, much like sesame seeds or poppy seeds.  Young seedpods can be steamed and added to corn, green beans, or other vegetables for a tasty and different-looking side dish.

The  fresh flowers of Evening Primrose make a lovely edible garnish for side dishes and entrees, with a very mild lemon-pepper taste.  The leaves make a nice addition to green salads, soups, stews, and added to other cooked greens such as turnips or spinach. 

The roots of Evening Primrose can be dug and boiled to be eaten much like a potato.  The taste is somewhat like a turnip or parsnip, with a hint of pepper.   Choose tender first-year roots, as the older and bigger roots may prove too tough.