A biennial, leafy herb with a peppery, spicy flavour producing rosettes of dark green, deeply-lobed leaves which may be used as a watercress substitute. In spring or summer of its second year it produces upright stems with clusters of small, yellow, four-petalled flowers. It has been cultivated as a leaf vegetable in England since the 17th century, and as it requires less water than watercress, it is easier to cultivate. It's an ideal winter and spring herb and rich in vitamin C.