Understanding the Rocket Plant
Before delving into culinary uses, it's important to understand why rocket, also known as arugula, 'bolts' in the first place. Bolting is the plant's natural response to stress, primarily caused by hot, dry weather and lengthening daylight hours. This process causes the plant to divert its energy from producing leafy foliage to forming flowers and seeds to ensure the continuation of its lifecycle. Once this occurs, the leaves develop a more pronounced, bitter flavour and the texture can become tougher.
The Difference Between Annual and Wild Rocket
Not all rocket is created equal, and understanding the difference between the two main types is crucial for a successful harvest after flowering. The two types react differently to bolting.
- Annual Rocket (Eruca vesicaria): This variety has milder, softer leaves and bolts more readily in warm weather. Once it flowers, its leafy harvest is essentially over, and the plant will put all its energy into producing seeds. The best course of action is often to harvest the flowers and young pods before pulling up the plant and sowing more seeds for a fresh crop.
- Wild Rocket (Diplotaxis tenuifolia): A perennial with a stronger, spicier flavour, wild rocket is far more forgiving. It can continue to produce edible leaves even after flowering. A simple trim can encourage fresh new growth, extending its harvest season significantly.
Are the Flowers Edible?
Yes, rocket flowers are entirely edible and delicious. They possess a flavour profile similar to the leaves but are much milder and sweeter. The delicate white or pale yellow petals add a subtle peppery kick and a beautiful visual element to dishes. They can be snipped directly from the plant and added to salads, used as a garnish, or incorporated into various cooked dishes.
Culinary Uses for Flowered Rocket
Don't discard your bolted rocket! The entire plant, from the spicier leaves to the sweeter flowers and even the young seed pods, can be used in creative and flavourful ways in the kitchen.
Leaves: While the larger leaves are more pungent and bitter, they are still perfectly usable. Their strong flavour is best suited for cooking rather than raw applications. Older, tougher leaves can be wilted, blended, or sautéed, where cooking mellows the intensity.
- Rocket Pesto: Create a robust pesto by blending the peppery leaves with parmesan, pine nuts, garlic, and olive oil. The stronger flavour of the bolted leaves holds up well against the other ingredients.
- Stir-fries and Pasta Dishes: Lightly cook the leaves as a replacement for spinach in stir-fries, sauces, or pasta dishes. The heat will reduce the bitterness.
- Soups: Blend older leaves into a vegetable soup for a spicy, earthy depth of flavour.
Flowers: The beautiful, edible flowers are a versatile addition to many meals.
- Garnish: Sprinkle the delicate flowers over salads, pasta, or pizza for a pop of colour and a mild peppery taste.
- Salad Ingredient: Mix the flowers directly into a fresh salad, where their gentler flavour won't overwhelm the other components.
- Infused Oil or Vinegar: Infuse the flowers in a high-quality olive oil or white wine vinegar to create a peppery, flavoured dressing.
Young Seed Pods: Even after the flowers have faded, the young, green seed pods are a tasty treat with a spicy, nutty flavour.
- Snack: Eat the pods raw as a crunchy, peppery snack straight from the garden.
- Stir-fry: Add young seed pods to a stir-fry for an extra layer of flavour and texture.
- Pickle: Pickling the young pods is a great way to preserve their unique taste.
Comparison Table: Before Bolting vs. After Bolting
| Feature | Before Bolting (Young) | After Bolting (Flowered) |
|---|---|---|
| Leaves | Tender, mild, peppery flavour. | Tougher, much stronger, and more bitter flavour. |
| Flowers | Not present. | Delicate, edible, milder peppery flavour. |
| Stalk | Non-existent or minimal. | Tall, fibrous, woody flower stalk. |
| Best Use | Raw in salads, sandwiches. | Cooked in sauces, pesto, stir-fries. |
| Edible Parts | Leaves only. | Leaves, flowers, and young seed pods. |
| Flavour Change | Consistent, fresh peppery taste. | Flavour intensifies and becomes bitter. |
How to Manage Bolting Rocket
While eating bolted rocket is an excellent way to minimise waste, you may want to prolong the harvest of tender leaves. Here's how to manage your plants to prevent premature flowering:
- Ensure Regular Watering: Keep the soil consistently moist, especially during hot, dry periods. Water stress is a primary trigger for bolting.
- Provide Shade: Plant rocket in a location that receives some afternoon shade to protect it from the most intense heat.
- Harvest Frequently: Regularly picking the outer leaves encourages the plant to produce more foliage and discourages bolting. This practice is known as 'cut-and-come-again.'
- Pinch Off Flower Buds: As soon as you see a flower stalk begin to form, pinch it off. This redirects the plant's energy back into leaf production, delaying bolting.
- Succession Planting: For a continuous supply of tender leaves throughout the season, sow new batches of seeds every few weeks. This way, when one crop bolts, another is ready to harvest. For a comprehensive guide on growing rocket, check out the Royal Horticultural Society's page: How to grow rocket | RHS Vegetables.
Conclusion
Flowered rocket, or bolted arugula, is far from a waste product. While the leaves become more pungent and bitter, they remain edible and are well-suited for cooking applications like pesto and stir-fries. The mild, peppery flowers and crunchy young seed pods also add a unique touch to salads and other dishes. By understanding the differences between annual and wild varieties and implementing simple harvesting techniques, you can make the most of every stage of the rocket plant's lifecycle and enjoy its distinct flavour in many forms. So next time your rocket bolts, don't compost it—get creative in the kitchen and enjoy your extended harvest.
