Perennial wild rocket seed 18732

biological

The leaves of the Wild Rocket are somewhat smaller in size, but with a more intense aroma. Just like cultivated varieties, it develops deeply cut leaves. Natural location: Rocket salad originated in the Mediterranean and the Middle East, but it is also already native to Central Europe for a very long time. In the kitchen: Rocket salad is ready to harvest when the leaves are about 10 to 15 cm long. Cut the leaves about 3 cm above ground and prepare them preferably fresh. Always take off the leafstalks as Rocket salad tends to store a lot of nitrate. Since Rocket salad loses a fair bit of its flavour during cooking, you should add it to hot dishes only shortly before the end of the cooking process. The classic Italian style of using the Rocket salad in the kitchen would be with fresh Parmesan cheese along with a beef carpaccio or the use as topping for a pizza with Parma ham. If you add a little bit of walnut oil you can enhance the nutty flavour of the Rocket in a salad. Rocket salad is also well suited for making a pesto for any type of pasta. For that: roast a few pine nuts in oil until brown. Wash and chop the Rocket without the stalks. Peel and chop some garlic and split some Parmesan cheese into chunks. Blend all the ingredients together with some olive oil, fresh lemon juice, salt and pepper until you have a puree.