Herb: Chinese Rampion
Latin name: Campanula punctata
Family: Campanulaceae (Bellflower Family)
Edible parts of Chinese Rampion:The flowers and leaves are used as potherbs. The leaves are slightly hairy but they have a very pleasant taste raw, with a pleasant sweetness. They have been enjoyed by almost everyone we have given them to try and make a very acceptable salad. The flowers make a decorative and tasty addition to the salad bowl.
Description of the plant:
Habitat of the herb:Grassy slopes in lowland and low mountains all over Japan. Waste places such as roadsides and stony slopes on hills from the lowlands to elevations of 1700 metres.
Propagation of Chinese Rampion:Seed - surface sow spring in a cold frame. The seed usually germinates in 2 - 4 weeks at 18°C. Easy. When they are large enough to handle, prick the seedlings out into individual pots and grow them on in a cold frame for at least their first winter. Plant them out into their permanent positions in late spring or early summer, after the last expected frosts. Basal cuttings in spring. Harvest the shoots when they are about 10 - 15cm long with plenty of underground stem. Pot them up into individual pots and keep them in light shade in a cold frame or greenhouse until they are rooting well. Plant them out in the summer. Division in spring or autumn. Very easy, larger clumps can be replanted direct into their permanent positions, though it is best to pot up smaller clumps and grow them on in a cold frame until they are rooting well. Plant them out in the summer or following spring.
Cultivation of the herb:Grassy slopes in lowland and low mountains all over Japan. Waste places such as roadsides and stony slopes on hills from the lowlands to elevations of 1700 metres.
Medicinal use of Chinese Rampion:None known
Known hazards of Campanula punctata:None known
Plant information taken from the Plants For A Future.