Variegation fans--this one s for you! Edible & useful, this attractive form of cress makes an evergreen (ever-variegated ) rosette of wavy-edged, glossy green leaves marbled with cream blotches. Growing 12 to 18 tall & about 8 wide, it blooms in spring with branching sprays of bright yellow flowers. To perennialize it, increase leaf production, or prevent reseeding, remove the flowering stems as they appear. Similar in flavor to watercress, it has been eaten since early times as a winter vegetable in salads & soups. This cress is delicious when lightly boiled, steamed, or sauteed with butter & pepper. Prefers sun or part shade.
Young leaves are edible raw in early spring. The young flower heads look like small broccoli and can be eaten after cooking. The plant is rich in vitamins A and C.
Perennial: Hardy in zones 4-9 (Dead head the flowers to perennialize the plant).