Herb: Rampion


Latin name: Campanula rapunculus


Family: Campanulaceae (Bellflower Family)



Edible parts of Rampion:

Root - raw or cooked. A very nice sweet flavour, reminiscent of walnuts. They are best mixed with other root vegetables and used in winter salads. Leaves - raw or cooked as a potherb. A fairly bland flavour, with a hint of sweetness, they are quite acceptable raw in salads. The leaves are rich in vitamin C, they make an acceptable winter salad. Young shoots in spring can be blanched and cooked like asparagus.

Description of the plant:



Plant:
Biennial


Height:
90 cm
(2 feet)

Flovering:
July to
August

Habitat of the herb:

Hedgerows, woodland edges, fields etc, usually on gravelly soils in Britain.

Propagation of Rampion:

Seed - surface sow May/June in situ. The seed usually germinates in 2 - 4 weeks at 18C.

Cultivation of the herb:

Hedgerows, woodland edges, fields etc, usually on gravelly soils in Britain.

Medicinal use of Rampion:

None known

Known hazards of Campanula rapunculus:

None known

Plant information taken from the Plants For A Future.