A peculiar plant, first mentioned by Alexis Soyer in his notable publication “Soyer’s Cookery Book” which was published in England in 1854, is characterized by a plethora of small heads, emerging from a singular root system, occasionally covering an area of up to one square yard. These plant heads were typically prepared in a manner similar to other leafy greens or Brussels sprouts, however, despite their unique characteristics, they did not gain much popularity among the masses.