Cold-hardy biennial or perennial herb in the brassica (cabbage) family, naturally occuring along coasts as well as high on mountainsides. Leaves are extremely bitter but very high in vitamin C, hence the alternative name ‘scurvy grass’. The leaves were used extensively by sailors in the past to present scurvy. Chop the leaves finely into salads of a variety of other green to disguise the bitterness. The bruised leaves can also be used medicinally to heal ulcers. As with other members of this family, the flowers are edible and attract bees. Height to 30cm but usually lower growing. 9cm pot. Certified organic plant.