A fast growing salad rocket with large, rounded, tender leaves, and an excellent peppery taste but no bitterness. Plants are slow to bolt but are best harvested as young leaves or as "cut and come again" salads. A rich source of vitamin C.

Flavour guide: Peppery, best eaten when leaves are young. Easy to grow, can be ready to harvest in 25 days.

Sow April-September outdoors or October-March under glass. Sow thinly, 13mm (½in) deep in drills 45cm (18in) apart in soil that has been raked to a fine tilth. When large enough to handle, thin seedlings to 23cm (9in) apart, or leave un-thinned and harvest as 'baby salad' leaves or as 'cut and come again'. Sowings made in late summer will carry on cropping into winter if given protection by cloches or if sown in frames or in pots in the greenhouse or on the windowsill.

Harvest young leaves as required, picking only a few from each plant. Pinch out flower buds to prolong cropping, although flower buds and shoots can be eaten they are much hotter in taste.

Can be used in salads, sandwiches, or as a pizza topping with parmesan cheese and sun dried tomatoes.