Culinary and medicinal plant ideal for pots and kitchen gardens. It is used as a spice in cooking because it tastes both spicy and sweet in dressings, to create original and surprising mustard creams and vinegars. From its flowers and leaves cataplams are made to relieve teeth aches. When it is prepared as a herbal tea, it helps digestion and relieves arthrosis.
Perennial up to 1m with dark-green long and pointed leaves. The flowers are yellow, small and grow in spikes.
Prefers fertile, permeable, and cool soils under temperate temperatures.
Sowing at temperatures of 18ºC/22ºC. Mix the seed with thin sand to obtain a more homogeneous sowing.