The dark-green, fine-toothed leaves of this perennial rocket have a wild taste of proverbial bitter herbs. It gives a year-round asset to the cook of imaginative and modern cuisine. What is more, it is very easy to cultivate.
Sow from April to August directly into the garden bed, the greenhouse, or large pots on the balcony. Harvest the young leaves continuously as needed. It prefers partial shade.
