Rapunzel (Campanula Rapunculus)

Rapunzel (Campanula Rapunculus): an important herbaceous plant now increasingly rare in Italy, it was once cultivated for consumption rather than for herbal medicine. The plant is completely edible, from the leaves to the flowers, right down to the tastiest part: the roots. These are up to 10 cm long, fleshy and never leathery, with a fresh, sweet flavor. The leaves, with their distinctive aroma, are also eaten fresh, usually mixed with other wild plants. As mentioned, its flowers can also be eaten; used as a garnish, they add a lovely lilac hue to the dish. In the past, rampion was widely used in herbal medicine thanks to its many nutritional properties, ranging from its high vitamin C content to the prebiotic properties of inulin, as well as its anti-inflammatory and laxative properties. It is sown from spring until September and is usually consumed in autumn and winter. The only difficulty is handling the seeds, as they are very small. To collect seeds, you must wait until the spring after sowing. The fruits that follow the lilac flower (we like the accent) will produce numerous seeds. Let them dry in the shade and then sift them through a very fine-mesh sieve. You can learn more in the guide to growing wild plants and in the one dedicated to sowing. www.cercatoridisemi.com/guide-gratuite

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