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Rampion

The root of this plant, which is white and spindle-shaped, used to be much in request for the table under the name of rampion or ramps. The plant is now little cultivated in Britain, but it is still commonly grown in France for the sake of the roots, which are used either boiled or as a salad, and for its young leaves, which are also employed as a salad. The esculent roots are far more delicate than turnips or radishes; the seeds are ophthalmic. The root, either sliced together with its leaves in salads, or eaten as the radish, as well as boiled like asparagus, is most palatable when drawn young, and eaten fresh from the ground.