Rampion... ;)

Once cultivated for its edible roots and leaves, rampion has been cultivated at least since the time of William Shakespeare, who mentioned it in some of his plays. And its cultural footprint extends even further: Rampion is a crucial plot device in the fairy tale "Rapunzel," which is the German name for this once beloved veggie. The root of rampion is small, white, and tender, with a mild, nutty sweetness that made it a good candidate for roasting or boiling, much like a parsnip. Its leaves, by contrast, were eaten fresh in salads, offering a soft texture and pleasant, slightly bitter edge. The plant's tender shoots can be prepared like asparagus, delicious with olive oil, lemon, and sea salt. Gardeners also admired its delicate purple-blue flowers, which made rampion as beautiful as it was delicious. The rampion was root, leaf, and beauty all in one. While this gorgeous, tender veggie is still cultivated by some farmers in France, Germany, and Italy, it's generally fallen out of favor with mainstream cooks.