Bellflower

Campanula spp.

flower · leaf

Blue bells with a mild taste and tender young leaves, raw in salads.

Origin

Europe

Where to find it

Garden and old-wall bellflowers, like the Serbian bellflower from Dalmatia, often escape into the streets; the flowers are picked in summer.

Season (United States)

May to August

Preparation

The flowers are picked open and the young leaves before flowering; they are washed and eaten raw.

Molecules

In small amounts, not counted Anthocyanins

Did you know?

No toxic bellflower is known: the whole genus is edible.