Rapunzel flower, scientifically known as Campanula rapunculus, is a biennial plant belonging to the Campanulaceae family. Its name, "Rapunzel," comes from the Brothers Grimm fairy tale, where the character is named after this plant.
Botanical Description: It features a rosette of basal leaves in its first year, followed by an upright stem in its second year, reaching up to a meter in height. The flowers are typically pale blue or violet, bell-shaped, and arranged in a raceme. The plant also develops a fleshy, edible root.
Edibility: The entire plant is edible. The leaves can be eaten raw in salads or cooked as greens. The roots are similar to parsnips in taste and can be boiled, roasted, or used in soups. The young shoots and flowers are also edible. https://www.wikiwhat.page/kavramlar/Edibility
Cultivation: Rapunzel flower is relatively easy to cultivate in well-drained soil and sunny to partially shaded conditions. It is often grown as a garden vegetable. https://www.wikiwhat.page/kavramlar/Cultivation
Nutritional Value: It provides vitamins and minerals, contributing to a healthy diet, though specific nutritional information is not widely available.
Historical Use: Historically, it has been cultivated for its edible roots and leaves in Europe. https://www.wikiwhat.page/kavramlar/Historical%20Use
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