Spiked rampion

Phyteuma spicatum

root · leaf

A fleshy root with a hazelnut taste and mild young leaves, raw in salads or cooked.

Origin

Forests of Europe

Where to find it

In beech woods, cool woodland and mountain meadows, from the Vosges to the Alps; where it is scarce, take only the leaves.

Season (United States)

March to June

Preparation

The root is scrubbed and peeled; raw, it is grated, cooked, about ten minutes is enough.

Molecules

In small amounts, not counted Fructans (inulin, FOS) · Insoluble fibers

Did you know?

Its flower spikes curl like claws before opening.