Spiked Rampion - Phyteuma spicatum
Herb: Spiked Rampion
Latin name: Phyteuma spicatum
Family: Campanulaceae (Bellflower Family)
Edible parts of Spiked Rampion:Root - raw or cooked. Thick and fleshy, the root can be eaten in salads or boiled as a vegetable.
Description of the plant:
Habitat of the herb:Woods, thickets and meadows, usually in dry non-acid soils.
Propagation of Spiked Rampion:Seed - best sown in a greenhouse as soon as it is ripe in late summer, though it can also be sown in the spring in a cold frame. Only just cover the seed. Germination is usually very quick. Prick out the seedlings into individual pots when they are large enough to handle and plant them out in early summer. Division in spring or autumn.
Cultivation of the herb:Woods, thickets and meadows, usually in dry non-acid soils.
Medicinal use of Spiked Rampion:None known
Known hazards of Phyteuma spicatum:None known
Plant information taken from the Plants For A Future.