Campanula rapunculus - Rampion

The Rampion (Campanula rapunculus) is a small Campanula that is easy to grow and is part of the ancient and forgotten vegetables. It is also called Wild Radish, Jacob's Staff, or Saint James's Staff. The entire plant is edible: leaves, flowers, and roots. Very hardy, it can be grown in both vegetable and ornamental gardens. Planting can be done in spring or autumn.

The Rampion belongs to the family of Campanulas, which grow spontaneously in meadows or along paths. The leaves and roots of the Rampion were commonly consumed in previous centuries, especially in the Middle Ages.

Its upright stems offer beautiful bell-shaped, blue-purple flowers from May to September. With deciduous foliage, this biennial plant will reach a height of about 40 cm (16in). Both decorative and edible, it can be grown in both the vegetable garden and the ornamental garden.

In terms of cuisine, the entire plant is edible. The leaves can be raw in salads, mixed with vegetables, or cooked like spinach. They have a slight nutty taste. The roots, with their white and crunchy flesh, can be eaten raw with salt, grated, mixed with raw vegetables, or cooked in stews. As for the edible flowers, they will add a decorative touch to your dishes.

Harvesting: As needed, the roots are harvested in winter, from November to March. The leaves are preferably harvested between April and September.

Storage: The leaves should be consumed quickly to enjoy their flavour fully. The roots can remain in the ground during winter and be harvested as needed.

Gardener's tip: To keep the soil moist in summer and protect it from the cold in winter, we recommend mulching the soil with thin successive layers of grass clippings, preferably mixed with dead leaves. This protection, which keeps the soil moist, also reduces weed growth.