This hardy perennial vegetable grows around the coast and in well drained sunny spots.
It is thought to be truly indigenous to the UK, becoming so popular with our ancestors, that at one stage it was hard to find. Now, however, it grows plentifully and is well established.
A member of the brassica family, it is full of goodness and is a great way of adding some diversity to the leafy greens in your diet.
Can be eaten raw or cooked.
Prepare/eat in the same way as you would kale/cabbage.
Makes a great addition to fermented vegetable mixes - if you are familiar with how to prepare probiotic rich, lactic acid based ferments, like sauerkraut.