Rocket ‘Pronto’ is a very attractive and fast growing salad rocket. A clear improvement to regular varieties, the highly serrated leaves resemble the shape of wild rocket (Diplotaxis Sylvetta) yet are mildly spicy with a nutty, light peppery flavour. It has been used in England in salads since Elizabethan times. On another interesting note, Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food) – …but we can make no promises!

Used fresh it adds a peppery note to salads. It is ideal as a bed for seafood but also makes a wonderful salad on its own. Cooked lightly it can be added to stir-fries, it also makes a delicious spinach substitute.

Also known as arugula, Salad Rocket is popular in Italy and Southern France, where it has been grown and eaten for centuries. This aromatic salad green is typically found in mesclun mixes.

Very easy to grow from seed, harvest the leaves when they are young and tender for a mild flavour, as they mature they become more peppery and hot.

Salad Rocket is a quick-growing, cool-weather green. After that time, give it some shade or plant it under shade cloth or in the shade of an ‘airy’ tree (not dense shade). Too much drought and summer heat will cause the leaves to be smaller and more ‘peppery’.

Simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter. Pick over the whole row rather than just one or two plants as this would weaken them.
As the flower buds appear pinch them out to prolong cropping. The flowers are small, white with dark centres and can be used in the salad for a light piquant flavour.

Rinse the leaves in cool water and dry on paper towelling. Wrap leaves tightly in plastic or a zip lock bag. Best if used within two days.

Arugula is a nutritional powerhouse, containing significant folate (folic acid) and calcium. Exceptionally high in beta carotene, vitamin C, and a good source of iron, Arugula is a member of the same family as cabbage and broccoli and like all such vegetables; it contains cancer-fighting phytochemicals called indoles.

The term arugula (variations of Italian dialects around Arigola) is used by the Italian diaspora in Australia and North America and from there picked up as a loan word to a varying degree in American and Australian English, particularly in culinary usage. The names ultimately all derive from the Latin word eruca.

Vernacular names include Garden Rocket, Rocket, Eruca, Rocket salad, or Arugula (American English), In Italy, it can be known as Rucola, Rugola, Rucola gentile, Rughetta, Ruchetta or Rucola selvatica.

Throughout the world there are variations: Rauke or ruke (German), Roquette (French), Rokka (Greek), Ruca (Catalan), Beharki (Basque), Oruga (Spanish), Rúcula (Portuguese) krapkool (Flemish), Arugula Selvatica, arugula sylvatica, aeruca rocket, eruka psevnaya (Russian), oruga (Spanish), jaramago (Spanish),
Roman rocket, salad rocket, sciatica cress, shinlock…

In Roman times Arugula was grown for both its leaves and the seed. The seed was used for flavouring oils. Part of a typical Roman meal was to offer a salad of greens, frequently arugula, romaine, chicory, mallow and lavender and seasoned with a “cheese sauce for lettuce”

Grow Notes
Prefers full or part sun in moist, well-draining soil.

Sow direct or raise seedlings in Spring or Autumn. Plant seeds at a depth of 3mm with 40cm plant spacing and 40cm row spacing.

Keep soil moist, not wet.

7-21 days at 15-20°C

60 days

In stock

Seed Count: 30

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