Herbs

Sculpit

Silene inflata

A little-known Italian herb with tender leaves and a mild nutty flavour — the sort of plant people click because they have never heard the name.

PerennialNutty flavourItalian herb

Awaiting restock

Each plant is grown in small batches and cared for individually before dispatch. Because these are living plants, their appearance naturally changes with the season — they may be compact and freshly potted at some times of year, or taller and more established at others. Plants are supplied healthy, well rooted and ready to continue growing on.

This plant is currently awaiting restock.

LifecycleShort-lived perennial (may die back in winter but often self-seeds reliably)

PositionFull sun to partial shade

SoilWell-drained soil in sun or light shade. It is fairly adaptable and becomes perennial once established.

Garden sizeGrows 20–80 cm tall, spreading around 30 cm wide

ContainerSuitable for medium containers (minimum 20–25 cm deep)

Historic erasMedieval

Why it belongs in a forgotten garden

Sculpit — the story

Why grow it?

Sculpit is exactly the sort of plant The Forgotten Garden should make people click: an unobtrusive campion relative whose young leaves are a traditional food in parts of Italy and the Mediterranean.

History & context

Also known as Bladder Campion, Sculpit is a traditional Italian herb. It is a quiet, culinary secret, treasured for its delicate, nutty flavour and graceful leaves. Often whispered about in small villages, this plant adds an authentic touch to spring dishes like risottos, omelettes, and pasta fillings. It’s a sophisticated addition to any garden, a plant for those in the know.

Explore its place in Medieval garden history.

Growing guide

How to grow Sculpit

Soil & position

Well-drained soil in sun or light shade. It is fairly adaptable and becomes perennial once established.

Light: Full sun to partial shade

Water

Water while young; established plants cope with ordinary dry periods but give softer leaves with steady moisture.

Propagation

Raise from seed in spring or autumn. Established plants can also be divided.

Sowing referenceSow Mar–AprDepth: 0.5 cm • Cold treatment: No

Ongoing care

Cut flowering stems back after bloom to encourage fresh basal leaves. Divide older clumps if they become woody or congested.

From garden to kitchen

Harvesting & eating it

When to harvest

Take young shoots and leaves before flowering, when texture is at its best. Later regrowth can provide another small harvest after cutting back.

Harvest young leaves and tender shoots before flowering for the softest texture and best flavour.

What is edible?

Young leaves and tender shoots.

Flavour & cooking

The young leaves are tender and delicate, with a mild, nutty taste that is perfect for salads, soups, and sautéed dishes. Their sophisticated flavour shines when added to pasta fillings or used as a substitute for spinach.

Food value

Sculpit is a traditional leafy vegetable used mainly for flavour and variety. It contributes vitamins A and C and antioxidant plant compounds, and is normally eaten in modest quantities.

VitaminsVitamins A and C

Also providesAntioxidant plant compounds and aromatic green flavour

Worth knowing: Sculpit is best valued as a traditional aromatic green, adding vitamins A and C and antioxidant plant compounds to dishes such as risotto, frittata and savoury fillings.

Traditional medicinal uses, where mentioned in the historical material, are included as history rather than medical advice.

Kitchen history

Sculpit risotto (risotto agli stridoli)

In parts of Italy, Sculpit/stridolo is a recognised ingredient in risotto and other spring dishes.

Sculpit/stridoli has genuine regional Italian culinary use in risotto and other dishes.

You’ll need

300 g Carnaroli or Arborio rice
100–120 g tender Sculpit leaves and shoots, chopped
1 shallot, finely chopped
1 litre hot vegetable stock
100 ml dry white wine
1 tbsp olive oil
30 g butter
50 g Parmesan, finely grated
Black pepper

Method

Soften the shallot in olive oil and half the butter for 5 minutes.
Add the rice and stir for 1–2 minutes until the grains look translucent at the edges.
Pour in the wine and let it evaporate, then add hot stock a ladle at a time, stirring regularly.
After about 10 minutes add the chopped Sculpit and continue adding stock until the rice is creamy but still has bite.
Take off the heat, beat in the remaining butter and Parmesan, rest for 2 minutes and serve with black pepper.

How tough is it?

Resilience, pests & garden value

Resilience

An unassuming survivor, Sculpit is surprisingly hardy. It returns reliably each year and can handle a variety of conditions, making it a dependable, low-maintenance choice for gardeners who want to bring a piece of Italy into their home.

Pests & practical problems

Generally trouble-free. Slugs may damage young shoots; avoid harvesting from unidentified wild campions because common names can cover more than one species.

Wildlife value

The inflated white flowers are attractive to night-flying moths and other pollinators.

Growing in a container

Suitable for medium containers (minimum 20–25 cm deep)

Container plants generally need more frequent watering and feeding than the same plant in open ground.

Ready to grow it?

Sculpit

Awaiting restock

Sculpit

Sculpit — the story

Why grow it?

History & context

How to grow Sculpit

Soil & position

Water

Propagation

Ongoing care

Harvesting & eating it

When to harvest

What is edible?

Flavour & cooking

Food value

Sculpit risotto (risotto agli stridoli)

You’ll need

Method

Resilience, pests & garden value

Resilience

Pests & practical problems

Wildlife value

Growing in a container

Sculpit

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