Rocket
Rocket, or aragula, is particularly prized in the south of France, Egypt and Italy. It is also cultivated in small quantities here in Canada. In the Mediterranean region and the Middle East, rocket seeds are used to prepare very strong mustards.
Part of the cruciferae family, rocket has long, narrow, irregular leaves that are shiny and bright green. When young, rocket has a wonderful hazelnut, pepper and cress flavour but many prefer to eat it when it is mature because it becomes spicier and slightly bitter-tasting.
- Look for small, young, fresh brunches of leaves picked just before flowering.
- Remove small roots and any hard stem. Wash well and dry before use.
- Eat raw or cooked in salads, soups, purées or sauces.
- When shoots are young, drizzle with walnut oil or fresh cream.
- When mature, rocket is spicier, almost like mustard, so replace the vinegar in your vinaigrette with fruit juice or use vinaigrette containing small fruit syrup, like Irresistible raspberry vinaigrette, and voilà, Perfection!
- Rocket pairs very well with mild cheeses and caramelized fruits. Try butter-roasted pears with pine nuts served on a bed of rocket.
- Serve with Gorgonzola and mild vinaigrette, or goat cheese with basil-honey vinaigrette.
- Spread a little cream cheese on a leaf, cover with a thin slice of smoked salmon, roll up and serve on a bed of rocket with creamy chive vinaigrette.
- Rocket loses some of its taste when cooked but it can be prepared like spinach, either steamed for a few minutes or added to soup.
- Raw or cooked, rocket is wonderful in pasta.
Rocket is available year-round in your Metro supermarket.
Low in energy, rocket has diuretic, stimulant and digestive properties.
Rocket is highly perishable and should be eaten as soon as possible after purchase. Wrap the roots in a moist paper towel, place in a perforated plastic bag and refrigerate. Look for small, young, fresh brunches of leaves picked just before flowering.
