Rocket / Arugula
Eruca vesicaria ssp. sativa · raketsla · roquette
Rocket / Arugula: what every chef needs to know
Pick up Rocket / Arugula and you have a leafy vegetable from the Brassicaceae family,closely related to mustard and radish. The characteristic peppery-bitter flavour is caused by glucosinolates (4-methylsulfinylbutyl glucosinolate = glucoraphanin), which are converted to isothiocyanates by the enzyme myrosinase when leaf cells are damaged. Heating destroys the glucosinolates and significantly reduces the bitter sharpness, making cooked rocket mild in flavour. Rocket is rich in vitamin K (109µg/100g), relevant for patients on blood thinners (vitamin K antagonists such as warfarin: advise consistent consumption). Wild rocket is sharper and more bitter than garden rocket. Oral allergy syndrome cross-reaction with birch pollen is possible but not EU-14.
Rocket / Arugula: nutritional values per 100g
Based on unprocessed product. Source: NEVO 2023 — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2023.
Rocket / Arugula: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Rocket / Arugula: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Top pizza after baking with fresh rocket + Parmesan for maximum glucosinolate retention
Ice bath immediately after blanching to preserve colour; milder bitterness after heating
Rocket + almonds + Parmesan + olive oil; milder than basil pesto due to glucosinolates
Freeze blanched rocket for soups and sauces; freezing raw results in a slimy texture
Rocket / Arugula: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Rocket / Arugula: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Dutch outdoor growing April–October; year-round as greenhouse crop and import.
Rocket / Arugula: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Rocket / Arugula
Why does rocket taste bitter?
Rocket contains glucosinolates which are converted by the enzyme myrosinase into isothiocyanates upon cell damage. This gives the peppery-bitter flavour. Heating destroys myrosinase, so cooked rocket tastes milder.
Is rocket dangerous for guests on blood thinners?
Rocket is rich in vitamin K (109µg/100g). Patients on vitamin K antagonists (warfarin/acenocoumarol) should consume it consistently, not avoid it. Suddenly avoiding then eating large amounts can destabilise INR values.
What is the difference between wild rocket and garden rocket?
Garden rocket (Eruca vesicaria) has broad leaves, milder flavour. Wild rocket (Diplotaxis tenuifolia) has narrow, deeply notched leaves and is more intensely bitter. Both are culinarily interchangeable but wild rocket is suited to smaller quantities due to its strong flavour.
At what temperature should you store Rocket / Arugula?
Store Rocket / Arugula at 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Rocket / Arugula professionally?
The primary professional technique for Rocket / Arugula is Raw at cold for immediately. Always verify core temperature with a calibrated probe thermometer.
Does Rocket / Arugula contain allergens?
Rocket / Arugula is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
