Rocket, or Arugula has a sharp, peppery taste. It is high in vitamins A and C. Rocket is popular in Italian cuisine because of its aromatic flavour. In Roman times, this green was grown for both its leaves and seeds. The seeds were used for flavouring oils which is still practiced today.
Rocket is quite easy to grow: it germinates efficiently and quickly. It can be sown all year round if you start them off in containers indoors during the colder months and plant them out under the cover of horticultural fleece, cloches or cold frames. Their only real pest concern are slugs and snails.
However, rocket does tend to bolt and flower before you are ready for it to do so. Once this happens the delicate, tender leaves you were once eating become a bit stronger and the tougher. This is fine for some people but displeasing for others. When this happens, you can included these leaves in cooking instead of eating them raw if you do not like the taste – the leaves will just be a little hotter than the new, younger ones.
To avoid this, sow little and often, successional sowings. I am on my third sowing this year since February. I started the first batch off indoors and they germinated really quickly, in a couple of days. I am still picking them but they are starting to flower (you can eat these flowers, include them in salads or a stir fry). My second sowing I made outdoors under the cover of fleece when temperatures were still low in March. These took about a week or two to germinate because of the cold. My third sowing I did a couple of weeks ago indoors just before the temperatures rocketed to 20C daytime and an average 12C at night. These I will plant out shortly when they are big enough, perhaps in a couple of weeks.
Types of rocket I am growing this year are ‘Buzz’, ‘Monza’ and ‘Tirizia’. These can be grown indoors nearly all year round and then sown outdoors from March until the end of August, perhaps under the cover of a cold frame or fleece in the early months when frost is still about. These have all been delicious and easy to grow and transplant.
Rocket, spinach and watercress is a green salad made in heaven. Try adding this mix to your sandwich at lunch.
Another way I love eating rocket is with one of our ‘lazy family suppers’ when the idea of cooking anything extravagant is just exhausting: Pasta and Tinned Tomatoes. The rocket adds an extra classy flavour and makes it oh-so Italian – and it could take you no longer than half an hour to prepare on your own, tops.
Pasta and Tinned Tomatoes
– 250g pasta – Olive oil – 800g tinned tomatoes – 300g cheddar cheese – 400g peas – 80g pine nuts – 6 large handfuls of rocket
- Bring a large pan of water to the boil. Add the pasta and turn the heat down to simmer for ten minutes or until the pasta is cooked. Drain and drizzle olive oil over the top, stirring it in. Set aside.
- Put the tinned tomatoes in a saucepan and bring to the boil. Remove when hot. Meanwhile, grate the cheddar cheese.
- Bring another pan of water to the boil. Add the peas and leave to cook until heated and ready.
- Place a frying pan over a high heat. Add the pine nuts and stir in the dry dish. Once they start to brown, remove from the heat immediately and continue to stir the nuts over the very hot dish for a couple of minutes.
- Serve: place pasta on a plate, scrape tinned tomatoes over the top, scatter cheddar cheese on top followed by the toasted pine nuts and fresh rocket before adding lots of peas on the side.