Rocolla

Rocolla

  • +Description

    Rocolla is a plant vegetable which is native to the Mediterranean region. The plant can grow up to 60 centimetres high. The cultivated form has smooth-edged leaves. Rocolla has white and purple flowers. Commonly the leaves and shoots are eaten, but the flowers are also edible. Rocolla has a sharp somewhat bitter flavour. The taste can be compared to an mixture of walnut and pepper.

  • +Availability

    Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
    Available Available Available Available Available Available Available Available Available Available Available Available

    Rocolla is available from Israel and Kenya.

  • +Main nutrients

    Calcium, Copper, Fiber, Folate, Iron, Magnesium, Manganese, Phosphorus, Potassium, Protein, Riboflavin, Thiamin, Zinc, Vitamin A, B6, C and K.

Main varieties

  • Rocolla

    Rocolla

    Rocolla has a sharp somewhat bitter flavour. The taste can be compared to an mixture of walnut and pepper.

    View Rocolla

Preparation

Preparation

Cut off the lower parts of the stems. Wash the rocolla and pat dry. From here, either eat the leaves raw or cooked. When cooking the rocolla, steaming is preferred. When boiling the vegetable it will lose much of its vitamins.

Consumption

Rocolla is often used as a flavour enhancer in salads. Besides eating it raw, rocolla can also be cooked. Rocolla is a great substitute for spinach and lettuce.

When to eat

Rocolla can best be kept in the refrigerator and consumed within a few days. Protect the leaves from drying out by storing it in a closed plastic bag.

Did you know?

  • Rocolla is also known as: Rucola, Rocket or Arugula.
  • Rocolla is considered to be an aphrodisiac.
 

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