This mustard-like plant with pale yellow or whitish petals is cultivated as a salad plant. The plant part used are the seeds, 1 to 2 mm in diameter. Although called “white mustard”, the seeds are yellow to light brown. Some people believe that the seeds make an excellent salad, others, however, detest their pungent taste. Nevertheless, the plant has captured the imagination of Italian, Greek and American gourmets.

Its Latin name derives from the Roman verb urere meaning “to burn” and refers to its pungent taste. Agapios Monachos the Cretan (15th c. A.D.) reports: “The rocket, cress, and celery are hot and good for digestion. They tempt the flesh and cause headaches, [therefore] it is best to consume them with such cold greens as purslane, lettuce, and chicory…” It is consumed raw, rocket stimulates the appetite.

Pick the fresh leaves before the plant blossoms to get the most out of their pungent taste. Always buy little bunches where the leaves are fresh and whole. Keep the bunches of rocket in the fridge for about 3-4 days.

The rocket flourishes mainly in hot climates, mainly in the Mediterranean, where 3-4 species have been recorded. The plant is easily cultivated from seeds which should be planted at some distance. Water regularly. For better results sow the seeds during the winter. If you sow in sunny locations, harvesting can take place in 4-5 weeks. Transplanting the rocket is not recommended. All three species can be found in the market.

The fresh piquant rocket leaves are used in Italy with a touch of vinegar, olive oil for meat or pasta stuffing. Mixing rocket leaves with lettuce, purslane, tomatoes, dill and fresh broad beans or onions makes an excellent salad.
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