Common sense has prevailed, Diplotaxis tenuifolia is now becoming more and more popular, if you struggle to pronounce its botanical name then you might be more familiar with Arugula or Italian Wild Rustic, or perennial wall-rocket or just good old Wild Rocket.  Similar in taste to the cultivated Rocket but much slower to bolt with deep lobed or indented dark green leaves it holds up well in any salad or dish on the table and does not limp like cultivated rocket as soon as a dressing comes anywhere near it.  Cultivated since ancient Roman times it is becoming more and more popular as we seek out the flavour and taste of Arugula over the fast growing and limpness or normal common rocket.

Arugula was once a popular aphrodisiac among the ancient Romans and ancient Egyptians and it was quite often associated with Priapus, a minor Roman god of fertility.   Today’s focus is more on  promoting the plant instead as an aid for digestion and the fact that it cleans the palate and mind  This peppery spring vegetable is rich in vitamins A and C and many minerals that are essential for feeding the body and mind, perhaps that is why it was once associated with fertility ?  It certainly adds body to any salad and has a strong peppery taste that associates it well with the mustard family.  If you don’t like the upfront and charismatic flavour then simply mix with your other salad greens or vegetables.

It is easy to grow and is prolific in the garden and there are many many ways to use common sense these days, just add a sprinkle of it on at the dinner table every second night !

 

1. Combine the clean, sharp flavors of arugula with sweet tree ripened  peaches or nectarines  for a superb Summer salad. Toss with white balsamic vinegar and some freshly ground black pepper.
2. Sprinkle your homemade pizza with a generous handful or two of arugula. Just add the leaves at the last minute of baking..
3. Add arugula to your pasta dishes. You don’t even need to cook your arugula leaves. Just toss them in at the end. The heat from the pasta will wilt them.
4. A easy pasta combination – shallots, garlic, cherry tomatoes, and arugula. Sauté garlic and shallots till golden. Add the cherry tomatoes, cooking till heated through. Toss with the cooked pasta and arugula.
5. What ever you don’t eat fresh turn into Pesto

 

WILD ROCKET PESTO

Ingredients:

100g wild rocket leaves, washed

60g Marlborough Pinoli pine nuts

60g grated Hard Cheese cheese

1 (or more) clove Marlborough  garlic

125ml (or more) Marlborough Olive oil

salt and pepper to taste

 

Method:

If using a pestle and mortar, chop the rocket up as finely as possible and crush the garlic first.  Crush the rocket, cheese, garlic and pine nuts together until mixed, then gradually add the oil and continue to mash until a paste forms.

If using a food processor, blitz together the rocket, cheese, pine nuts and garlic until finely chopped.  With the processor running, add the olive oil in a steady drizzle until you reach a consistency that you like . Test for seasoning, add salt and pepper, and your pesto is ready to eat!  It also freezes well in a sealed container.