ROCKET
Rocket, also known as arugula, garden rocket, rocket salad,
rugola, rucola and roquette, is a type of leaf vegetable,
and although often mistaken for a sort of lettuce, is in fact an
herb, being a member of the
Brassicaceae (cabbage)
family. It is rich in vitamin C and iron.
Rocket has been grown as a vegetable in the Mediterranean area
since Roman times, and was considered an aphrodisiac. Before the
1990s it was usually collected in the wild and was not cultivated
on a large scale and not scientifically researched until the 1990s.
Today, it is cultivated in various places, especially in Veneto,
and available throughout the world.
Rocket leaf
Varieties
Scientifically, arugula consists of three species: Eruca sativa, Diplotaxis tenuifolia
and Diplotaxis
muralis.
Two main forms are found - wild rocket, with smaller, more peppery
leaves, and wide leaved or cultivated rocket, with a less
pronounced taste.
Sensory quality
All rocket species have a distinct, pungent-aromatic flavour; the
pungency increases with the age of the leaf. The aroma is often
described as nutty, herbal or green; voices from people who dislike
the herb speak about penetrating or petroleum-like.
Wild rocket
Culinary uses
The potent flavour of rocket became quite popular in a couple of
European countries, and also in the USA. Although the herb had
enjoyed considerable popularity all over temperate Europe in the
Middle Ages, both for the aromatic leaves and the pungent seeds,
its cultivation was neglected afterwards, and since the 18.th
century, rocket was practically restricted to the Mediterranean,
where it grows wild. Now, rocket is back to Western and Central
Europe.
In the last years, there was a constant trend to use more herbs in
cooking, and every year new herbs become known and available. At
present, rocket as well as basil, coriander and bear's garlic (the
latter only in Central Europe) have become symbols of good cooking
that can hardly be ignored by any chef.
Wild rocket, flowering
plant
The most typical use of rocket is as a flavouring for salads; it
lends an interesting, spicy note to all kinds of lettuce, but I
like it less for tomato salads. Chopped rocket leaves are a good
garnish for many Mediterranean foods, but care must be taken that
the rocket flavour does not dominate. Rocket leaves prepared with
olive oil, aceto balsamico and freshly grated Parmigiano cheese
makes an excellent appetizer for any Mediterranean, especially
Italian, feast.
In its pungency, rocket reminds of the various cresses (e.g. garden
cress, water cress); but it has, in addition, a powerful flavour of
its own which some people dislike, at least on first try. In Italy,
it is often used in pizzas, but is only added after baking. It is
sometimes used as an ingredient in pesto, either in addition to
basil or as a (non-traditional) substitute.
If heated (boiled or steamed), rocket quickly loses all pungency,
but acquires a characteristic, rather subtle flavour that fits well
to some kinds of tasty food, e.g., Italian pasta or risotto dishes.
In such applications, however, one needs a lot of rocket to impart
a noticeable flavour, and one should keep the heating period as
short as possible
Arugula
