A small, rosette-forming herb with divided leaves that have a sharp, peppery, cress-like flavour. The leaves can be used in salads, sandwiches and as a garnish. It grows in damp, open areas throughout New Zealand. It is a native relative of introduced weedy cresses. The leaves are arranged in a basal rosette, with several pairs of leaflets. The leaflets are lobed or toothed, giving the leaf a feathery appearance. The small, white flowers are arranged in clusters at the tips of the stems. They appear in spring and summer, followed by slender seed pods that split open explosively when ripe, scattering the seeds. Native bittercress prefers damp, open sites with partial shade. It grows along stream banks, in damp grassland, and at the margins of forests. It tolerates seasonal flooding but cannot survive prolonged drought. The plant completes its life cycle quickly, producing seeds within a few months of germination. The species is native to New Zealand, the Chatham Islands, and the subantarctic islands. It is also found in Australia. It is a common plant of damp, disturbed areas, often appearing in gardens and on roadsides. To find native bittercress is to search the damp margins of streams and forests. Look for the small rosette of divided leaves, the clusters of white flowers, the explosive seed pods. It is a humble plant, but it is useful. A handful of leaves can add a peppery kick to a salad or a sandwich. It is the cress of the damp places, the peppery green of the stream bank.