Rampion

Rampion, also spelled rampion, or rapunzel, refers to Campanula rapunculus, a herbaceous plant in the bellflower family (Campanulaceae). It is grown for its edible root and young leaves and flowers and is cultivated in various parts of Europe, as well as in specialty gardens elsewhere. The plant is a biennial or short-lived perennial.

Description and morphology: Rampion forms a low rosette of heart-shaped leaves in its first year. In the following season a tall flowering stalk rises, bearing purple-blue, bell-shaped flowers arranged in loose panicles. The root is long and tapering, white to pale purple, and is prized as a carrot-like vegetable. Leaves can be eaten as spinach, and the young shoots and flowers may be used in dishes or salads.

Cultivation and cultivation notes: Rampion prefers cool temperate climates and grows best in sun to partial shade with rich, well-drained soil. Seeds are sown in early spring or late summer. For root production, successive sowings can extend the harvest, and plants should be kept evenly moist while avoiding waterlogging. It is often grown as an annual in gardens and can be challenging to establish in very hot or dry conditions.

Uses and history: Rampion has a long history in European kitchens, valued as a root vegetable before the widespread availability of other roots. In folklore, the plant’s name is linked to the Rapunzel tale. The term rampion is sometimes used interchangeably with rampion lettuce in historical texts, though this can lead to confusion with other vegetables.

Etymology: The name rampion derives from Old French rampion; in English, rampion and Rapunzel are connected through traditional folklore.