Purple Bellflower
The Purple Bellflower is the name given to a group of cultivars of the Bellflower plant. The leaves, flowers and roots are all edible. The fact that they spread rapidly allows them to be readily forage-able.
The bellower and it's roots are often used as symbols and decorative motif's. Motifs of closed bellflowers are often used in lanterns, and the purple color is used often to represent the island of bellflower regardless of nation.
The bellower and it's roots are often used as symbols and decorative motif's. Motifs of closed bellflowers are often used in lanterns, and the purple color is used often to represent the island of bellflower regardless of nation.
Basic Information
Genetics and Reproduction
They can be propagated by seed or root. There are several notable cultivars that are commonly propagated intentionally. The purple striped varieties were bred to build bigger roots, while the smaller flower variety focuses more energy into more flowers and seeds with thin roots but bigger leaves. Another notable variety has a mix of white and pink flowers, it is more used for it's flowers that have good medical use as a cough suppressant. The last variety is the Violet Bellflower that is a smaller cultivar that grows in colder climates and earlier in the spring. This cultivar gives the content of Island Continent of Bellflower it's full name of the Island Continent of the Violet Bellflower. It's hearty nature allowed it to provide food in harsher seasons. Of those mentioned here it grows most widely wild.
Additional Information
Uses, Products & Exploitation
The leaves are most often cooked in stews, or sauteed in oils or acids. Rarely the leaves are included shredded in salads or dried for garnishes.
The tubers are nutritious and starchy, so are often baked, boiled or fried. The flavour is earthy and sometimes a bit bitter. They are most often prepared with something sweet and acidic to improve the flavor.
The flowers are used to color foods or added to salads. They are also steeped into a concentrate for managing coughs and soothing throats.
The tubers are nutritious and starchy, so are often baked, boiled or fried. The flavour is earthy and sometimes a bit bitter. They are most often prepared with something sweet and acidic to improve the flavor.
The flowers are used to color foods or added to salads. They are also steeped into a concentrate for managing coughs and soothing throats.
Comments