Marsh Marigold or Cowslip As Wild Edible

How to identify, harvest, and safely prepare Marsh Marigold. I'm not sure why I kept saying March, it comes up in April here.

Marsh Marigold or Cowslip Facts:

- Marsh Marigold is easy to identify resulting in little confusion.
- It is an early spring riser and can endure frost so it's often one of the plants you see first.
- The leaves are kidney shaped with a deep cut where the stem attaches.
- The flowers are bright yellow.
- Marsh Marigold grow creek side and on flood plains in partial shade.
- The ideal time to harvest is when the plant is small right up until the flowers have finished blooming. After flowering has finished, they will be past their peak.
- Both the leaves and flower buds can be eaten.
- The whole lot must be boiled however to be made safe,
- The raw leaves are acrid and not good to eat as they contain a toxin which is only rendered safe through boiling.
- Be sure to collect a bunch as it shrinks considerably during cooking.
- To make March Marigold edible, bring the leaves to boil for 20-40 minutes. Ideally, the water is changed out 2 or 3 times between boilings and discarded.
- Serve as a green mush with butter and salt.
- While marsh marigold is edible, sprouts early and is abundant, it's not usually ranked terribly high in palatability.
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