Peach-leaved bellflower

An elegant perennial herb of the bellflower family, 30-90 cm tall, growing from a slender rhizome. It forms an overwintering rosette of narrow, leathery, finely-toothed leaves that resemble those of a peach tree (hence 'peach-leaved'); the few stem leaves are similar but smaller. The large, broad, open bell-shaped flowers - about 3-4 cm across, clear blue to lilac or white - are borne in a loose, one-sided spike in summer. Like other bellflowers it exudes a white latex when cut. It is widely grown as an ornamental garden perennial, and its young leaves and roots have historically been eaten.^[1]

Open woodland, wood margins, scrub, hedge banks and dry to moist grassland across much of Europe and into western Asia; also very widely cultivated and naturalised as a garden ornamental. It favours well-drained soils in sun or light shade.^[1]

Young leaves and shoots are gathered in spring for use as a salad or pot-herb (mild, faintly sweet, like other bellflowers and rampion); the flowers are gathered in summer, and the root can be dug in autumn. Chiefly a food and ornamental plant rather than a medicinal drug.^[5]

Peach-leaved bellflower is primarily an edible and ornamental plant rather than a classical medicinal herb: its young leaves and roots have long been eaten as a wild salad green or pot-herb, in the same way as its relative rampion (Campanula rapunculus). Folk use of bellflowers (Campanula) includes a leaf or flower infusion as a gentle gargle and wash for sore throat and mouth inflammation, and topical use of the crushed herb on inflamed skin. More broadly, the genus Campanula has traditional records of use for inflammatory, respiratory and cardiovascular complaints, backed by its phenolic, flavonoid and triterpene chemistry.^{[1, 5]}