Havested ingredient: wild rocket and pomegranate!
About Wild Rocket (Perennial Wall-rocket)
An abundant wild plant from the cruciferous family of vegetables—which includes cabbage, broccoli, kohlrabi, mustard, and rucola (Eruca sativa – Aruka). It closely resembles rucola in appearance and taste, with a similar peppery flavour.
Why it’s special:
- Available throughout the year, even during the dry summer months.
- Stronger flavour than cultivated rocket, loved by those who enjoy bold tastes.
- Most often used fresh in salads, but can also be added to cooked dishes.
The leaves are best harvested when tender. If you’re walking in the countryside, you can easily spot it growing in rural areas, roadsides, vineyards, orchards, and other disturbed soils.
It’s worth noting another edible cruciferous wild plant: Bargeman’s cabbage / wild turnip (Brassica rapa ssp. campestris – Liftijja), the wild ancestor of the commercial turnip. This species grows taller, has broad, cabbage-like leaves, and appears only during the rainy season. Its leaves can be used much like cabbage.
A Note on Harvesting Wild Rocket
Wild rocket is resilient, but like all wild plants, it thrives best when treated with care. When foraging, cut just above a leaf joint, leaving part of the plant behind so it can regrow and continue supporting both pollinators and people.
🍝 Ingredients
- 1 small ripe pomegranate
- 150 g couscous
- 1 spring onion, finely chopped
- Zest and juice of 1 small lemon
- A handful of wild rocket
- A cup (or to taste) of spinach leaves or other leafy greens (chard, kale, etc.)
- A handful of chopped coriander (or parsley, basil, dill, or mint)
- 15 almonds, chopped
- 2 tbsp olive oil
- Pinch of salt
- Olive oil and date or maple syrup for garnish
🧑‍🍳 Procedure:
Prepare the couscous by pouring boiling water over it. Add the lemon juice, olive oil, and a pinch of salt. Cover and let it sit according to package instructions until the water is absorbed.
Remove the arils from the pomegranate.
Chop all the herbs, leafy greens, spring onion, and nuts.
Once the couscous has cooled, fluff it with a fork. Add olive oil, herbs, leafy greens, nuts, and lemon zest.
Mix well, then gently fold in the pomegranate arils so they remain intact.
Drizzle with olive oil and a touch of date syrup (or maple syrup) before serving.
Recipe adapted from:
“Wild Edible Plants” – Find the book here