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Coltivated rocket (indau) (36 g)
Prof Pack
Salad Rocket (Indau) "Rucola coltivata" - Eruca sativa L.
Early maturing variety, from germination to harvesting greenery 20-25 days. The height of the rosette is 15-20 cm.
Arugula (rocket salad) is valued for its excellent nutty-mustard flavour.
Juicy leaves are an integral part of various salads, finely chopped leaves are used in the preparation of sandwiches, this is an indispensable spicy side dish for meat and fish dishes.
The presence of a peculiar combination of essential oils, vitamin C, carotene, B vitamins, vitamin P, as well as mineral compounds makes this culture very popular.
Sowing from April to August directly into the ground, to a depth of 1 cm. The plant is unpretentious, intended for cultivation in open ground, under film shelters, as a pot culture on the windowsill.
Productivity is 1-1.3 kg/m2.
The young leaves of the plant are very juicy, reminiscent of lettuce leaves, but differ in mushroom taste with a slightly burning spicy aroma.
They are rich in vitamins, mineral salts, trace elements and other useful substances.
In addition to the leaves, the stems, flowers and even the roots of the plant are eaten. The leaves can be eaten raw or steamed.
Garnishes are prepared from them, added to salads, soups, meat dishes are flavoured with them. And the seeds and stems are put in pickles and marinades.
The ground rocket salad seeds make excellent mustard. The root of the plant has a strong antibacterial effect and is used for medicinal purposes.
Early maturing variety, from germination to harvesting greenery 20-25 days. The height of the rosette is 15-20 cm.
Arugula (rocket salad) is valued for its excellent nutty-mustard flavour.
Juicy leaves are an integral part of various salads, finely chopped leaves are used in the preparation of sandwiches, this is an indispensable spicy side dish for meat and fish dishes.
The presence of a peculiar combination of essential oils, vitamin C, carotene, B vitamins, vitamin P, as well as mineral compounds makes this culture very popular.
Sowing from April to August directly into the ground, to a depth of 1 cm. The plant is unpretentious, intended for cultivation in open ground, under film shelters, as a pot culture on the windowsill.
Productivity is 1-1.3 kg/m2.
The young leaves of the plant are very juicy, reminiscent of lettuce leaves, but differ in mushroom taste with a slightly burning spicy aroma.
They are rich in vitamins, mineral salts, trace elements and other useful substances.
In addition to the leaves, the stems, flowers and even the roots of the plant are eaten. The leaves can be eaten raw or steamed.
Garnishes are prepared from them, added to salads, soups, meat dishes are flavoured with them. And the seeds and stems are put in pickles and marinades.
The ground rocket salad seeds make excellent mustard. The root of the plant has a strong antibacterial effect and is used for medicinal purposes.
Combines the speed of Salad Rocket and the flavour of Wild Rocket. An upright habit, so keeps the attractive serrated leaves clean and disease free.
Pungency increases as the plants develop. Best cut as small leaves. Slow to bolt.
Sowing Instructions: sow from April to July in any good fertile, well drained soil. Sow thinly 6 mm deep in drills spaced 45-60 cm apart.
Growing Instructions: when the seedlings are large enough to handle thin out to 23-30 cm apart.
Aftercare Instructions: pick the young leaves as required over the whole row rather than just one or two plants as this would weaken them.
As the flower buds appear pinch them out to prolong cropping.
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Indau, Coltivated rocket. Eruca sativa L.
Garden Arugula (Rocket / Roquette): The Spicy Queen of the Garden.
Arugula (or Eruca sativa) is loved by many for its unique spicy-peppery taste, which acquires a piquant mustard aftertaste in mature leaves. Young leaves, on the contrary, are tender and mild.
It is the ideal crop for the impatient: it "ripens" first and goes into spring salads along with radishes and early greens.
Agrotechnics for an early harvest.
This crop is very unpretentious and cold-resistant. In Northern countries, it can be sown first, directly into open ground.
• Sowing: It is most convenient to sow in furrows 1.0-1.5 cm deep with row spacing of 30-40 cm. Dense sowing is allowed, but after germination, plants should be thinned out, leaving 8-10 cm between them.
• Speed: At a temperature of 18-20°C, seedlings appear lightning-fast — on the 2nd-5th day. Harvest maturity occurs as early as the 27th-35th day.
• Seedling method: Allows saving seeds and getting an even earlier harvest. Planted according to the scheme of 30-40 cm between rows and 10-15 cm between plants.
* Did you know: Traces of Ancient Rome.
Even in Ancient Rome, arugula was popular as a tonic. Its tart leaves combine perfectly with other vegetables, spinach, and stewed side dishes.
Today it is the "heart" of Mediterranean cuisine. In Italy, arugula is added to pizza, pasta, risotto, and cream sauces. It often replaces basil in pesto sauce to give a sharp mustard-nutty nuance. Even oil from arugula seeds is used when canning vegetables.
Growing secret:
In Italy, it is grown all year round. The main rule: the more you pick, the better it grows! Pick leaves in the morning, and new ones are growing by evening.
Gourmet Tip:
Liver or veal fried in "rughetta" (arugula) is a masterpiece. Slice the meat thinly, fry it, and at the very end, throw a handful of this herb into the pan. The aroma is incredible — finger-licking good!
