Part of the mustard family, friarielli is well adapted to both winter and summer growing seasons for spring and fall harvests, and its bitter flavor is complemented by nutty notes. Its jagged leaves and stalks are great sources of vitamins A, C, and K, as well as iron, folate, and manganese.

As with most cruciferous vegetables, friarielli is exceptionally flavourful when sautéed with garlic and olive oil