Perennial spicy flavoring plant. The leaves are thin, oblong, strongly serrated with walnut-mustard flavor. The period from germination to collect leaves is 20-25 days. Grown by sowing seeds in open ground. In the cooler months in full sun, and in the summer – in light shade. With regular watering the leaves become more tender and less taste bitter. Cutting is best done before flowering. Young, tender leaves are used in salads and as a garnish for sharp meat and fish dishes. Fresh leaves can be continuously harvested for various salads and yogurt dips.