Also known as salad rocket, roquette, rucola, rugula, or colewort, this green has been cultivated since Roman times. Before the 1980's it was comparatively unknown in the English speaking world except by those devotees of Italian cooking. Around 2006 it had become a symbol for culinary sophistication, multiculturalism, and even elitism. It has a rich, peppery taste that goes well when eaten raw or cooked.


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Availability may vary by variety and with weather conditions.

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Storage Tips

  • Wrap a damp paper towel around the roots and place the vegetable in an open plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.

  • It can also be preserved standing up in a glass of water, like flowers; change the water daily.

Preparation Tips

  • Chop and add to sauces, cooked dishes, and salads

  • Added to pizzas just before the baking period ends or immediately after, so that it will not wilt in the heat;

  • Mixed with mozzarella cheese (normally made out of buffalo milk) and sun-dried tomatoes (popular in Brazil);

  • Fry in oil with garlic and use as a condiment for cold meats and fish;

  • Add it to boiled potatoes.