Sculpit/Bladder campion (Silene vulgaris/inflata)
Bladder Campion is a fairly common European wild flower. It is known as Sculpit or Stridolo in Italy where it is often grown for the young salad leaves. Previously Sculpit was known as Silene inflata, however, it is now thought that vulgaris and inflata refer to the same species, though sculpit may be a larger domesticated form. Our plants and seeds are from stock originally grown from seed purchased as S. inflata and it seems the leaves are a little larger and fleshier than the wild form, but otherwise the mature plants look pretty much like Bladder Campion.
The young shoots and the leaves can be eaten. The taste is mild and reminiscent of pea shoots and tarragon. The young tender leaves are good raw in salads, while the older leaves are best cooked. They can be boiled, fried, sautéed with garlic or added to stews, risottos and omelettes. The plant was commonly eaten in Spain, Italy and Cyprus in the past, and in recent years in Cyprus it has been brought back into cultivation and is sold in bunches in shops.
Sowing and growing
An easy to grow plant, seeds can be sown from March to June, earlier sowings are better in a tray of compost under cover, but later can be made directly in the ground. Plant seeds about a centimetre deep. Germination should take place fairly quickly - 10 days or so. Pot up seedlings from trays when they are large enough to handle. They will recover quickly after transplanting.
Propagation
Mature plants will grow for several years. Some of ours are four years old and still going strong. Cut back regularly to produce more tender growth, particularly after flowering. Mature plants can be propagated by digging up and dividing the roots: however, it is easier and more reliable to propagate by seed. If ripe seed pods are left on the plants, seed will be scattered around naturally and you'll have sculpit seedlings popping up everywhere in the vicinity.
The young shoots and the leaves can be eaten. The taste is mild and reminiscent of pea shoots and tarragon. The young tender leaves are good raw in salads, while the older leaves are best cooked. They can be boiled, fried, sautéed with garlic or added to stews, risottos and omelettes. The plant was commonly eaten in Spain, Italy and Cyprus in the past, and in recent years in Cyprus it has been brought back into cultivation and is sold in bunches in shops.
Sowing and growing
An easy to grow plant, seeds can be sown from March to June, earlier sowings are better in a tray of compost under cover, but later can be made directly in the ground. Plant seeds about a centimetre deep. Germination should take place fairly quickly - 10 days or so. Pot up seedlings from trays when they are large enough to handle. They will recover quickly after transplanting.
Propagation
Mature plants will grow for several years. Some of ours are four years old and still going strong. Cut back regularly to produce more tender growth, particularly after flowering. Mature plants can be propagated by digging up and dividing the roots: however, it is easier and more reliable to propagate by seed. If ripe seed pods are left on the plants, seed will be scattered around naturally and you'll have sculpit seedlings popping up everywhere in the vicinity.
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