Rampion
Read about Rampion in the Standard Cyclopedia of Horticulture
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Rampion (Campanula Rapunculus) is a vegetable sometimes cultivated for winter salads. The roots are chiefly used, generally in a raw state, but the leaves may also be used as a salad. The roots are white, a foot or so long, and spindle-shaped, like a long radish. They are ready for use in October or November and may be used all through the winter. According to Vilmorin's "Vegetable Garden," the seeds of rampion are the smallest of all kitchen-garden seeds, and their germinating power lasts five years. The seed may be sown in the open ground, either broadcast or in drills. The precautions usually taken with minute seeds must be observed. In order not to sow the seed too thickly, it is well to mix it with sand. The seed should not be covered, merely firmed into the soil. Frequent and careful waterings are necessary until the plants become established. Thinning is an important operation. Every plant allowed to remain should have at least 4 inches each way for development. The plants like a light rich soil, partial shade and water during the hot season. Although rampion is usually biennial, it sometimes runs to seed the first year, especially if the seed is sown early. It is, therefore, sometimes advisable to postpone seed- sowing until June. For botanical description, see Campanula.
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References
- Standard Cyclopedia of Horticulture, by L. H. Bailey, MacMillan Co., 1963
External links
- w:Rampion. Some of the material on this page may be from Wikipedia, under the Creative Commons license.
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