Rocket Leaf

Rocket Leaf Description:

Rocket Leaf, also known as arugula or rucola, is a leafy green vegetable with a distinct peppery flavour. It belongs to the Brassicaceae family, which includes other cruciferous vegetables like broccoli, kale, and cabbage. Rocket is native to the Mediterranean region but is now popularly cultivated worldwide.

The taste of Rocket Leaves can be described as tangy, nutty, and slightly bitter. Its flavour profile adds a unique zing to salads, sandwiches, pasta dishes, and even pizzas. The peppery kick of rocket pairs well with various ingredients, making it a versatile addition to many culinary creations.

Health Benefits:

In terms of health benefits, rocket is a nutrient-dense vegetable packed with vitamins, minerals, and phytochemicals. It is an excellent source of vitamin K, providing more than 100% of the recommended daily intake in a single serving. Vitamin K is essential for blood clotting and bone health.

Rocket is also rich in vitamins A and C, which are powerful antioxidants that support immune function and contribute to healthy skin. Additionally, it contains folate, which is crucial for cell growth and development, and iron, which plays a vital role in oxygen transport within the body.

Nutrition

Typical Values	Per 100g	1/2 a pack (30g)
Energy	91kJ / 22kcal	27kJ / 6kcal
Fat	0.1g	<0.1g
Saturates	0.1g	<0.1g
Carbohydrate	0.6g	0.2g
Sugars	0.2g	<0.1g
Fibre	2.1g	0.6g
Protein	3.5g	1.0g
Salt	0.23g	0.07g
Folic Acid	85µg	25µg
* Reference intake of an average adult (8400 kJ / 2000 kcal)	–	–
As sold	–	–

The high fibre content of rocket promotes digestive health and helps maintain a healthy weight by providing a feeling of fullness. It is low in calories, making it a great choice for those watching their calorie intake.

Recipe :

Here’s a simple and flavourful recipe for Rocket (Arugula) Pesto:

Ingredients:

– 2 cups fresh rocket leaves, washed and dried
– 1/2 cup toasted pine nuts or walnuts
– 2 cloves garlic, peeled
– 1/2 cup grated Parmesan cheese
– 1/4 cup extra virgin olive oil
– Salt and pepper to taste

Instructions:

1. In a food processor, combine the rocket leaves, toasted pine nuts or walnuts, and garlic cloves.

2. Pulse until the ingredients are finely chopped and well combined.

3. Add the grated Parmesan cheese to the food processor and pulse again until incorporated.

4. With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste.

5. Season the pesto with salt and pepper to taste, and pulse to combine.

6. Transfer the Rocket Pesto to a jar or airtight container.

7. Serve the pesto tossed with cooked pasta, spread on sandwiches or wraps, or used as a topping for grilled meats or vegetables.

This Rocket Pesto is bursting with flavour and pairs well with a variety of dishes. Enjoy the peppery taste of rocket in this delicious and versatile pesto!

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