What are Rocket Greens?
Rocket greens, also known as arugula, rocket, roquette, and by many other names are a type of green that became wildly popular in the 1990s in the United States, especially in cuisines like California cuisine. Prior to that, they were known throughout Europe and were especially popular in France and Italy. We get the name rocket greens from the French roquette. The spicy taste of the greens may be in part due to the fact that they are relatives of watercress and radish greens.
These greens have a distinctive long-leafed shape, similar to the leaves on dandelions, and can measure between 3-8 inches (7.62-20.32 cm) in length. Usually younger and shorter greens are milder in taste and are most desirable when you want to serve them raw. Rocket greens also have a distinct taste, a peppery taste, with some bitterness and a slight hint of sesame or peanut. If you’re looking to minimize bitterness, look for the smallest leaf lengths and youngest leaves. Older leaves do have a tendency to taste more bitter and spicy.
Though rocket greens are native to the Mediterranean they can grow well in the US, especially in more temperate climates. Since they can be sold by so many different names, look for their scientific name, Eruca vesicaria sativa to leave no doubt you’re getting the right type. If you’re planting at home, you’ll want to harvest leaves just before you use them. If you purchase rocket greens at a grocery store, try to purchase them no more than a day or two before you plan to use them because they typically do not keep well, even when refrigerated.
You can add rocket greens to salads of all types, or spice up sandwiches by adding a leaf or two. They make an excellent addition to grilled sandwiches like panini, where slight cooking allows them to impart extra flavor. They’re also wonderful in pasta dishes or they can be added during the last few minutes of cooking to soups or stews for extra flavor. With healthy values of vitamins A and C, they boost nutritional content of meals, add plenty of extra spiciness and texture, and have negligible calorie content.
One use of rocket greens that you might think would provide too great a contrast is in salads that have pieces of fruit like mandarin or blood oranges. Actually, the pairing of sweet citrus and spicy green works remarkably well. Consider topping such salads with light vinaigrettes (rice wine vinegar provides a nice clean taste).
You can purchase rocket greens year round, though they may be most available in summer months. If you’re having trouble finding them at local grocery stores, check farmer’s markets or natural foods stores like Whole Foods®. Stores that tend to carry more upscale foods will very often have a good supply of these greens.
I've heard that if you want to learn to like something, you have to try it at least three times. I did that with fresh cilantro, because I wanted to make some Mexican and some Asian foods. I bought a fresh bunch/bundle. The first time I tasted it on its own, it tasted soapy. By the third time, I loved it. I now add it to many dishes.
Spicy greens for most people are something you either like right away or don't like at all. I don't know if you would acquire a taste for them or not.
I really like slightly spicy salads with lettuce and fresh garden vegetables. It can be a little over powering if you use too much, so I will usually mix it in with other salad greens so it blends nicely. There are so many different types of lettuce out there, that I enjoy mixing many different kinds together.
I had my first experience with spicy salad greens when I planted my garden last year, and didn't even realize it. I bought a package a seed that was a lettuce mix, and did not realize it was a spicy variety. I can see how it would be OK in small portions, but I did not care for it very much. It never thought of lettuce as being spicy, and made sure I did not plant the same thing this year.
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