Campanula rapunculoides Campanule Campanilla Glockenblume
Frost tolerant :
Sow and Plant : self-seeds most readily and even a tiny fragment of her root will spawn a new plant
Harvesting : When young, her shoots can be blanched and eaten like asparagus. Her leaves can be added to soups or stews or blanched as you would any green. Her flowers are also edible, and they add interesting appeal to any salad.
Her real treasure is in her root, which tastes like parsnip. Dig up some roots in the fall, wash, peel and boil as you would parsnip. If you’ve never tried this before, a good idea is to boil parsnip at the same time you are cooking bellflower root. Taste each one to compare their differences. I’ve boiled equal amounts parsnip and bellflower and whipped them in a blender with some oil and salt to make parsnip potatoes. You’d never know there was bellflower root in there!
Time to harvest: days