- the Diplotaxis tenuifolia, or the wild species;
- Eruca sativa, that is the type used both in the culinary and herbal-medical fields.
- folic acid
- ascorbic acid
- vitamin K
- beta carotene
- sulforaphane (typical cruciferous isocyanate).
WILD ROCKET SPROUTS: THE USES IN THE KITCHEN
Just like the leaves of the related plant, wild rocket sprouts have a spicy and pungent aroma. Thanks to the flavor that characterizes them, therefore, they can be used as a side dish or in mixed salads. However, they can also be eaten steamed or stuffed into ravioli or savory pies. Finally, rocket sprouts are also excellent when placed in savory crepes, cold rice and as a filling in wraps.
Wild rocket sprouts are characterized by their very small size. Distinguished by a dark brown colour, they produce gelatinous mucilage once immersed in water. After about 5 days, they will then begin to produce the first dark green leaves: this is the moment of harvesting. It is advisable to grow them in a bright environment to increase the production of chlorophyll and, therefore, fiber.
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