Cowslip leaves have been traditionally used in Spanish cooking as a salad green. Uses in English cookery include using the flowers to flavor country wine[21] and vinegars; sugaring to be a sweet or eaten as part of a composed salad while the juice of the cowslip is used to prepare tansy for frying.[citation needed] The close cousin of the cowslip, the primrose P. vulgaris has often been confused with the cowslip and its uses in cuisine are similar with the addition of its flowers being used as a colouring agent in desserts.