RAMPONZELLO OR RAPUNZEL - 1577

Campanulaceae family

A classic wild vegetable rich in aromatics, eaten as root and leaf. The roots are tender, crunchy, white, fleshy, and approximately 3-8 cm long. They are harvested in late winter while still small and enjoyed, along with the leaves, in salads, dressed with wine vinegar, preferably hot, and oil. They are also excellent mixed with other tender wild herbs in late winter and early spring.
Sowing: To distribute the seeds evenly, mix them with 20 times their volume of dry river sand and sow by hand in cool places in spring. Firm the soil well without covering the seed.