RAMPION.
Although rarupion was at one time largely cultivated in English gardens, it is seldom seen nowadays, but it is very popular on the Continent. The roots are cooked and eaten as parsnips, and the flavour greatly resembles that of tho vegetable, but is much sweeter. In fact, it is often eaten raw as radishes, or boiled and cut up it makes a useful addition to the salad bowl. The leaves are also eaten as a winter salad. The best time to sow is early December, in shallow drills, a foot apart. A shady position is preferred, and the soil should be in a generous condition. Directly the seedlings are large enough to handle thin them to 4in apart. Keep them moist in dry weather, and hoe frequently during the growing season. Lift the. roots early in November and store in sand in a cool, frjst-proof place till required for use.
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https://paperspast.natlib.govt.nz/newspapers/AS19351228.2.180.38.17
Bibliographic details
Auckland Star, Volume LXVI, Issue 307, 28 December 1935, Page 6 (Supplement)
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151RAMPION. Auckland Star, Volume LXVI, Issue 307, 28 December 1935, Page 6 (Supplement)
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