Phyteuma spicatum.

Botanical name: 

Phyteuma spicatum Linn. Campanulaceae. Spiked Rampion.

Europe. The roots, which are thick and fleshy, were formerly eaten, either boiled or in salad, but the plant is no longer used in England, though still in favor in some parts of continental Europe.

Sturtevant's Edible Plants of the World, 1919, was edited by U. P. Hedrick.