Growing pepperweed or Dittander - Lepidium latifolium

Rebecca Norman's thread introduced me to the possibilities of this plant, and I have decided to see whether it will grow for me here. The whole plant is apparently edible, being in the Brassica family, although has a hot peppery flavour likened to horseradish, so may take some getting used to or preparation before cooking. Rebecca mentions that the young leaves are cooked, then soaked in cold water for one or two days to remove the bitterness before frying. Older leaves can be dried for winter use. It has also been used medicinally, which is probably how it came to be grown in the UK.

There seems to be conflicting opinions as to how much moisture it likes, and the description here of the roots make me wonder whether I am doing the right thing introducing it here!

The down side is that its root system is even more vigorous than the parts above ground and it produces roots which spread everywhere and send up new shoots in abundance, comparing well with ground elder Aegopodium podagraria and couch grass Elytrigia repens!

(image from wildflowerfinder)
This site say sthat in the UK the effort involved is not worth the eating...however as a plant that is tolerant to salt conditions and an early spring/ late winter green vegetable I think it is worth a try.