Soil — How to Grow
Broadcast or sow in shallow drills and harvest as cut-and-come-again leaves. Harvest young — older leaves become increasingly bitter and tough, especially after bolting. Flea beetle is the most consistent pest, creating tiny holes in the leaves; growing under fleece gives clean, perfect leaves. Autumn sowings under cover often provide the best quality through mild winters.
Space plants 15cm apart
Watch Out For
Lettuce
Spinach
Regional Growing Guides
Uk
Sow
Mar, Apr, May, Jun, Jul, Aug, Sep
Harvest
Apr, May, Jun, Jul, Aug, Sep, Oct
Smoke — In the Kitchen
Rocket is a leafy green with a distinctive peppery flavour that adds a lively kick to BBQ dishes. When cooked over fire, its leaves soften quickly and develop a subtle sweetness that balances its natural sharpness. Lightly tossing rocket in oil and placing it on a hot grill or over coals allows the leaves to caramelise slightly, enhancing their flavour without losing their vibrant character. It works brilliantly as a fresh garnish or as a warm side, complementing smoky meats and charred vegetables alike. When selecting rocket, look for bright green leaves that are crisp and free from yellowing or wilting. Freshness is key because rocket can lose its peppery bite and become limp if stored too long. It is best bought loose or in small bunches from farmers’ markets or quality greengrocers where you can check for freshness. Avoid pre-packaged rocket that appears damp or has dark spots. To store rocket, wrap it loosely in a damp paper towel and place it in a perforated plastic bag in the fridge. Use it within a few days for the best texture and flavour. If you want to keep it longer, consider blanching and freezing, though this will reduce its peppery punch. Rocket is versatile and quick to cook, making it a must-have for those who enjoy adding a fresh, fiery note to their BBQ plates.
Prep
No prep — ready to use. Best used as a fresh, peppery garnish over hot grilled items rather than cooked.
Cook
Not for grilling — heat wilts it instantly. Use cold as a finishing herb and salad base on warm plates. Particularly good with charred meats, grilled figs, and aged cheese.
On the Grill
Too delicate to grill — the leaves wilt and char instantly. Its best role in a BBQ context is as a fresh, peppery topping over finished grilled dishes: scattered over grilled pizza, sliced steak, or flatbreads straight off the fire.
