Just like in Hollywood, where blockbuster stars get all the attention while the supporting actors quietly steal scenes, the vegetable world also has its quiet heroes. We tend to overlook them and that’s a shame, because much like in film, it’s often the supporting players that make a dish truly shine.
This week our featured “supporting actor” is rocket.
Yes, there are vegetables with more “substance” than a handful of rocket leaves, but speaking of substance sometimes when you’re biting into a juicy, decadent burger, it’s the subtle bite of rocket that balances everything, elevates the dish, and makes it perfect.
Rocket, known in Hebrew as ben-hardal matsui and elsewhere as arugula (and among Arab communities in Israel as gargir) belongs to the famous cruciferous family, the same clan that includes cabbage, broccoli, and radishes. It grows wild across much of the eastern Mediterranean basin, including large parts of Israel.
Because rocket is consumed only as leaves and wasn’t developed like other crucifers into root vegetables, its wild form is remarkably similar to its cultivated one. In fact, it’s often hard to distinguish between farm-grown rocket and the local baladi gargir so strongly associated with Galilean Arab cuisine.
The Hebrew name hints at its botanical kinship with mustard and that brings us to its unmistakable flavor. While many leafy greens are primarily bitter, rocket has a mild peppery kick reminiscent of mustard, with a refreshing, slightly pungent aroma that sets it apart from other greens.
Despite its modest appearance medium-sized, jagged leaves, it’s a leafy green with real personality and culinary charm. No wonder chefs appreciate it. Rocket is also a major source of vitamin C and potassium, giving it a nutritional edge over many other salad greens.
Since it has always been part of the Middle Eastern and southern European landscape, you will find it in all kinds of regional cuisines. Beyond the Galilean kitchen, rocket shows up in North African dishes, in Turkish cooking, and most famously in Italian cuisine.
And the Italians, especially in the south, adore rocket. They scatter it over pizza, mix it into pesto for extra depth, and around Naples, they even make a liqueur called rucolino; yes, based on rocket.
Rocket is a perennial that thrives in winter, and during the months it’s in season, I never skip it. I love making a simple rocket salad just like a lettuce salad, only infinitely livelier. Fresh, organic rocket picked after the rain, a squeeze of lemon, good local olive oil, sea salt, and black pepper. Honestly, you do not need anything more. It’s perfect just like that.
