Rampion

Campanula rapunculus

Introduction

Rampion is a biennial plant grown mainly in Great Britain and Northern Europe as an annual vegetable for its leaves and roots.

It is native of Britain, and is also grown in Asia, Africa and parts of the U.S. today.

Leaves are entire and oval, forming a root at the crown. The roots are up to a foot long, slender and white.

First year roots may be eaten cooked or raw, as with radishes. The tops may also be eaten in salads or as a cooked green.

The flavor is said to be more sweet and nutty than that of radishes.

Rapunzel of the fairly tale was named after Rampion. It was the herb her father was punished for trying to steal from the witch's garden, to help his wife in childbirth.

Production

Culture is similar to the ordinary radish.

Sew seeds in early spring, with rows nine inches apart and three to four inches between plants.

Post-Harvest and Packing

Similar to radish and salad greens.

Found in:

France
Rampion
Italy
Rampion