Rocket

Arugula (also known as rocket) is a peppery leafy green with a slightly nutty taste. It is used raw in salads and wraps, but also as a fresh finishing touch on pizza, pasta and risotto.

Latin name: Eruca vesicaria subsp. sativa
Origin: Mediterranean region
Height: 20–60 cm
Life cycle: annual

Description

Arugula belongs to the brassica family and is related to plants such as mustard and radish. In trade it is sometimes confused with “wild arugula” (usually Diplotaxis tenuifolia), which has narrower leaves and often a slightly stronger flavour.

In the kitchen

Arugula pairs beautifully with lemon, olive oil, balsamic vinegar, tomato, Parmesan, mozzarella, eggs, nuts and legumes. When using arugula in warm dishes, add it at the end so the flavour stays fresh and the leaves remain bright green. It is also delicious in pesto (possibly mixed with basil) or stirred through a warm potato salad.

Storage & preparation

Store arugula in the refrigerator, preferably in the (opened) packaging or in a sealed container with a sheet of kitchen paper to absorb moisture. Wash the leaves briefly in cold water and dry well (salad spinner) for the best texture. Are the leaves slightly limp? Soak them in ice-cold water for 5–10 minutes and dry again.