How to cook Rampion

The root can be eaten raw or cooked.

The root has a very nice sweet flavour, reminiscent of walnuts.

They are best mixed with other root vegetables or used in winter salads.

The leaves can be eaten raw or cooked as a potherb.

The leaves have a fairly bland flavour, with a hint of sweetness, they are quite acceptable raw in salads.

The leaves are rich in vitamin C, and they make an acceptable winter salad.

Young shoots in spring can be blanched and cooked like asparagus.