Corn salad is a small, weedy-looking herb plant that grows in a basal rosette of round to spoon-shaped leaves up to 6 inches long. The whole rosette is never more than 1 foot across. The leaves are tender, smooth, and slightly succulent. Corn salad is a cool season annual that quickly runs to seed when air temperatures go above 80F. Corn salad can tolerate frost and freezing temperatures and can be overwintered to USDA zone 5 if you want this herb for the next year. For easy finding under the snow, apply much and grass clippings, or straw around base of plant. Corn salad has a delicate, sweet, nutlike flavor and a juicy texture that seems to melt in the mouth. In tossed salads, corn salad complements stronger flavored greens like chicory, endive, arugula, and cress and some of the more bitter lettuces. The tender leaves are wonderful with crisp salad veggies like bell carrots, peppers and radishes. The cup-shaped leaves of many of the cultivars catch the salad dressing. Corn salad is very popular in Europe and more and more restaurants are using it in the U.S. all the time. Use corn salad in potato salads and omelets as well.