Plant Details

Eruca vesicaria sativa

Rocket

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Explore the size, hardiness, soil, light, edible uses and harvest period of Eruca vesicaria sativa.

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Common names

3 names · 3 languages
EnglishYour language
  • Rocket
Other languages (2)
Dutch
  • Raket
French
  • Roquette
Sources & name notes

Names recorded in our plant catalogue, grouped by language. Usage can vary by region.

General information

Scientific name: Eruca vesicaria sativa
Accepted name (Kew): Eruca sativa View name reference ↗

Accepted in the cited taxonomic treatment. Botanical references may use alternative names.

Sources [1]
Botanical family: Brassicaceae

Kew's family placement for the genus Eruca (WCVP v16).

Sources [1]
Also known as: Rocket

Plant characteristics

Layer: Herbaceous
Catalogue size class: Small
Height: 0.60 m
Spread: 0.30 m
Growth rate: Slow
Foliage: None

Growing conditions

USDA hardiness: 6-9
Soil moisture:
Well-drained, Moist
Soil:
Sand (light) Loam (medium) Clay (heavy)
pH:
Acidic Neutral Alkaline
Light:
Partial shade, Full sun

Uses

Edible parts:
Leaves, Flowers, Oil, Condiment
Edibility rating:
(4)
Medicinal rating:
(1)
Functions:
Oil

Description

Young leaves of this plant can be eaten both raw and cooked. They have a strong spicy flavor, especially when sourced from well-maintained plants. Adding a few leaves to a salad is fine, but the taste may be too intense for some people. Older leaves that are too tough to eat raw can be pureed and added to soups. In mild areas, such as parts of Great Britain, it is possible to grow edible leaves year-round by successive sowing, especially if the plants receive some protection in winter. The flowers of this plant can be eaten raw and have a taste similar to the leaves. They make a beautiful addition to salads. The seeds produce a semi-drying oil that is edible and can last up to 6 months, and it can replace rapeseed oil. This oil contains 32% fat and 27% protein and is known as 'jamba oil'. Mustard can also be derived from the seeds; the sharp flavor of mustard comes from an essential oil in the seeds. By adding cold water to the ground seeds, a reaction occurs where an enzyme (myrosin) reacts with a glycoside (sinigrin), producing a sulfur compound that creates the sharpness. If you then stop the enzyme by adding hot water, vinegar, or salt, a milder, bitter mustard is produced.

Harvest

Harvest starts: 01/05
Harvest ends: 30/09

Sources and references

References for the information marked with source numbers on this page.

Sources checked
  1. Royal Botanic Gardens, Kew World Checklist of Vascular Plants, version 16, extracted 4 June 2026
    Supports: TaxonomyBotanical family
    Relevant sections
    • Taxonomy: WCVP version 16, wcvp_names.csv: Eruca vesicaria subsp. sativa (Mill.) Thell., name ID 2798761, row 795999; Eruca vesicaria var. sativa (Mill.) Thell., name ID 3279353, row 1387504; Eruca sativa Mill., name ID 2798746, row 1387508
    • Botanical family: WCVP v16, wcvp_names.csv row 1387473; name ID 2798706; Eruca Mill.. Family column.

    Source checked on .

    Source data licence: CC BY 3.0.