Rocket offers an herbaceous, peppery flavor with nuances of nuts and mustard. The Runway variety offers more pronounced flavour and remains crisp for longer.
In the culinary world rocket is used as an herb, a salad green and even a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked, though cooking will give the leaves a milder flavor. Add to raw pesto and sauces to showcase its pungency. Use as a leafy bed for grilled seafood. Chop and sprinkle atop pizza and pasta just before serving. Combine with other greens to spice up a salad. Add whole leaves to grilled cheese sandwiches or a BLT. Use in lieu of spinach in omelets and quiche. In the Gulf of Naples on the island of Ischia rocket is made into a liqueur known as Rucolino. The sharp flavor of rocket pairs well with citrus, roasted beets, pears, pine nuts, olives, tomato and robust cheeses such as goat, blue and Parmigiano-Reggiano.
Rocket is a nutrient rich leafy green providing vitamin A, vitamin C, vitamin K, calcium, magnesium, riboflavin, copper, iron, zinc, folate and potassium. Cruciferious vegetables such as rocket are also high in antioxidant phytochemicals and rich in sulfur containing compounds known as glucosinolates which have been shown to have detoxifying properties and may be beneficial in the prevention of certain types of cancer.