The leafy green vegetable known as rocket has steadily grown in popularity across international cuisine. This plant is recognized primarily as “rocket” in the United Kingdom and Commonwealth nations, and “arugula” in the United States, derived from the Italian name, rucola. It is a fast-growing annual plant, cherished for its distinct flavor and nutrient-dense profile.
Identifying Rocket Plant
Rocket, scientifically classified as Eruca vesicaria or Eruca sativa, is an edible annual plant native to the Mediterranean region and Western Asia. It is a member of the Brassicaceae family, also known as the mustard or cabbage family, which includes relatives like broccoli, kale, and cabbage. Other common names for the plant include roquette, ruchetta, and garden rocket.
The plant typically grows in a basal rosette, reaching a height between 8 and 24 inches. Its leaves are deeply lobed or pinnately-lobed. As the plant matures, it produces creamy-white flowers with purple veins, which are also edible, followed by slender, seeded pods. It is generally grown as a cool-season annual, often ready for harvest within 4 to 6 weeks.
Culinary Applications and Flavor Profile
The defining characteristic of the rocket plant is its pungent flavor, described as peppery, slightly bitter, or acrid. This signature “spicy kick” results from the same compounds found in mustard and horseradish. The intensity of this sensation varies significantly depending on the leaf’s age and growing conditions; plants exposed to more sunlight often develop stronger flavors.
Young, or “baby,” leaves are noticeably milder and slightly nutty, making them ideal for delicate preparations like fresh salads. Mature leaves have a more pronounced spicy character, often preferred for cooked applications or when paired with robust ingredients. The plant has been used in cooking since Roman times, particularly in Italy.
Rocket is most commonly used raw in salads, often paired with ingredients like tomatoes, mozzarella, or Parmesan cheese, whose saltiness helps balance the heat. It is a favored topping for pizza, usually scattered on top just after baking to prevent wilting and retain its peppery flavor. The leaves can also be wilted into pasta dishes, blended into a vibrant pesto, or used as an addition to sandwiches and soups. When heated, the peppery flavor mellows out, so it is often added at the very end of the cooking process.
Key Nutritional Components
The rocket plant is a nutrient-dense leafy green, providing a range of beneficial compounds. It contains high levels of several vitamins, including Vitamin K, which is important for blood clotting and bone health. The leaves also supply a good amount of Vitamin A, often present as beta-carotene, and folate.
The most scientifically interesting components are the glucosinolates, sulfur-containing compounds that contribute to the plant’s sharp, peppery taste. When the plant tissue is chewed or damaged, an enzyme breaks down these glucosinolates into bioactive molecules called isothiocyanates. Specific isothiocyanates found in rocket, such as erucin and sulforaphane, have been studied for their potential antioxidant activity.
These compounds are associated with the health benefits of cruciferous vegetables, including the reduction of risk for certain chronic conditions. Research has shown that the concentrations of glucosinolates and isothiocyanates can increase significantly after commercial processing and during the leaf’s shelf life. Beyond these signature compounds, rocket is also a source of other antioxidants, such as carotenoids, which are beneficial for eye health.