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rocket salad


Synonyms: arugula, rucola; botanical name: Eruca vesicaria ssp. sativa



Rocket salad, with the Italian name rucola, is at home in the Mediterranean region. Even before the birth of Christ, the Romans used rocket as a soup seasoning and a healing remedy. In Germany it used to be considered a weed, but for the past 10 years or so, rocket, or rucola, has become more and more popular. The main growing areas are France, Italy, Egypt, and Brazil.


Rocket can be bought the year round.

Appearance, taste, characteristics

Rocket can grow up to 75 cm. The leaves of garden rocket resemble radish leaves, while those of wild rocket are long, narrow, serrated and crisp. Since the leaves of the common rocket wilt quickly, wild rocket is increasingly being sold. The mustard oil glycosides contained in rocket give it a pungent-spicy to slightly bitter taste, which is more pronounced with wild rocket. Both varieties have a nutty aroma.


100 g contain:

Energie (kcal)
Wasser (g)
Eiweiß (g)
Fett (g)
< 1
Kohlenhydrate (g)
Ballaststoffe (g)
Vitamin A (RÄ) (µg)
Kalium (mg)
Natrium (mg)
Calcium (mg)
Eisen (mg)

Harmful substances

The nitrate content of rocket can be relatively high at 1000–4000 mg per kilogram.

Quality criteria, optimal storage conditions

Buy only rocket that looks fresh. If you wrap it in a moist cloth it will keep approximately 2–3 days in the refrigerator.

Form of consumption, use, processing, practical tips for preparation

Rocket is mainly eaten raw. You can leave the leaves whole after washing them, or tear them into large pieces. The stem ends may be shortened a bit, if you like. Rocket can be eaten alone or mixed with other varieties of lettuce. Fresh shavings of Parmesan cheese go especially well with rocket.

Prepare rocket salad just prior to eating it, as it wilts quickly. When it is briefly steamed and then minced, it is good in sauces, for example for spaghetti dishes.





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