roquette

Roquette, also known as arugula or rocket, is an annual leafy green herb in the Brassicaceae family. Its botanical name is Eruca vesicaria subsp. sativa. The plant is native to the Mediterranean region and has been cultivated for centuries for its pungent, peppery leaves.

Description: Roquette produces lobed, spear-shaped leaves on slender stems, with small white flowers in late spring. The greens are typically harvested young for a delicate, spicy flavor, though older leaves are more robust.

Cultivation: It grows best in cool weather and can bolt quickly in heat. It is commonly sown in early spring or autumn and can tolerate light frost. It prefers well-drained, fertile soil and regular moisture. Harvest is usually by cutting outer leaves or the whole plant, starting a few weeks after germination.

Culinary uses: Young leaves are used fresh in salads, sandwiches, and garnishes. They can be folded into pestos, added to pastas, or used as a topping on pizzas. Flavor pairs well with lemon, olive oil, parmesan, and mild creamy dressings.

Nutrition and health: Roquette is low in calories and rich in vitamins A, C, and K, as well as folate and minerals. It contains glucosinolates, which give the peppery taste and have been studied for potential health effects. Vitamin K content means caution for individuals on anticoagulant therapy.

History and taxonomy: The genus Eruca includes several species; cultivated roquette is Eruca vesicaria subsp. sativa. The name roquette/or roquette originates from French and is widely used in Europe; arugula is common in North American contexts.