A fast cool-season annual of the mustard family grown for its peppery, mustard-like salad greens — irregular, pinnately-lobed basal leaves in a low rosette, each with 4 to 10 small lateral lobes and a large terminal lobe (Missouri Botanical Garden). First cultivated by the ancient Greeks and Romans and still widely grown across Europe, it is best grown in the cooler spring and fall months rather than summer heat; leaves are harvested young and tender before they turn strong and bitter. Pale-yellow four-petalled flowers with dark brown or purple veins appear in corymbs if plants are left to bloom.

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