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Brassicaceae - syn.Eruca sativa Mill.; Brassica eruca L.; salad rocket, roquette, rucola, Rucola, Garten-Senfrauke, Salatrauke
Annual herb, 15-50(-100)cm high, native to the Mediterranean region, cultivated all over the world; lower leaves pinnatifid; racemes with more than 20 whitish-cream flowers, anthers obtuse; lower fruit pedicels up to 6mm. E.vesicaria includes three infraspecific taxa, all found in the wild state; ssp. sativa is the cultivated one, whereas the other two, ssp.vesicaria and ssp.pinnatifida, are only found in the West Mediterranean area.
[Pignone, D., & Gomez-Campo, C. (2011). 8.1 Basic Botany of Eruca spp. Wild Crop Relatives: Genomic and Breeding Resources: Oilseeds, 3, 149]
„It is sometimes conflated with Diplotaxis tenuifolia, the perennial wall rocket, another plant of the Brassicaceae family, which in the past was used in the same manner.“ http://en.wikipedia.org/wiki/Eruca_sativa
„The aroma compounds of rocket salad (Eruca sativa) SPME headspace samples of fresh leaves were analyzed using GC, GC−MS, and olfactometry. More than 50 constituents of the Eruca headspace could be identified to be essential volatiles, responsible for the characteristic intense green; herbal; nutty and almond-like; Brassicaceae-like (direction of cabbage, broccoli, and mustard); and horseradish-like aroma of these salad leaves. As aroma impact compounds, especially isothiocyanates, and derivatives of butane, hexane, octane, and nonane were identified. 4-Methylthiobutyl isothiocyanate (14.2%), cis-3-hexen-1-ol (11.0%), cis-3-hexenyl butanoate (10.8%), 5-methylthiopentyl isothiocyanate (9.3%), cis-3-hexenyl 2-methylbutanoate (5.4%), and 5-methylthiopentanenitrile (5.0%) were found in concentrations higher than 5.0%.“
[Aroma compound analysis of Eruca sativa (Brassicaceae) SPME headspace leaf samples using GC, GC-MS, and olfactometry. Jirovetz, L., Smith, D., & Buchbauer, G., Journal of agricultural and food chemistry, Vol.50(16), 2002, 4643-4646]
„Typical rocket salad flavour and pungency were perceived as positive sensory traits. Bitter, and especially herbaceous notes, characterised the groups of less accepted accessions. The groups classified as significantly unpleasant were characterised by high glucosinolate content, with either sinigrin (strong perceived pungency, flavour and several other additional sensory notes), or sinalbin/gluconapin (strong herbaceous note, low flavour perceived), as the dominant components… Low glucosinolate content, and a composition rich in recognised health-promoting components (glucoerucin, glucoraphanin) were associated with higher acceptance.“
[Exploring new potential health‐promoting vegetables: glucosinolates and sensory attributes of rocket salads and related Diplotaxis and Eruca species. D'Antuono, L. F., Elementi, S., & Neri, R., Journal of the Science of Food and Agriculture, Vol.89(4), 2009, 713-722]