It has a spherical shape with rounded leaves which close up in the autumn to form a full and compact head. The main rib is white and well developed. Its leaves are red with smooth, unbroken edges.
It has a crunchy texture, a slightly bitter taste, is rich in vitamins A and B and mineral salts, and has considerable purifying properties.
Its organoleptic characteristics make it suitable for use in a wide range of food preparations, both raw and cooked.