Wildfire/Wasabi is a perennial variety of Wild Rocket, with deep green, serrated foliage that makes an attractive garnish for any dish and mesclun-style salad. An alternative to the usual Rocket, Wild Rocket has a distinctive wasabi taste and its young leaves can be picked in succession. Despite the fact that Wasabi Rocket has never actually met its powerfully punchy namesake, the Wasabi Root, and that it doesn't quite bring tears to your eyes in the same way that the reduced root paste, a popular sushi accompaniment, does, it nevertheless adds a certain taste of the Orient and a dose of horseradish heat to our everyday meals. The leaves impart a real “wow factor” on the tongue. They may look harmless, but a nice surprise for the palate lies hidden within!
Height 20 cm
Width 20 cm
Height 20 cm
Width 30 cm
Bunching onions, garlic chives, lettuce, calendula, mint
Indoor Not required
Outdoor Mar- Sept
Germination 5-10 days
Harvesting 30-40 days
When sowing 1-3 cm; Depth 0,5 cm
When thinning 10-20 cm
Sunligth Full sun to partial shade
Soil Well-drained, moist and sandy soil
Watering Regular watering, not allow to dry out
Feeding Heavy feeder
Expert tip If you let the plants flower, the leaves become bitter; however, the flowers are edible and make an attractive addition to salads. Flowering arugula plants self-sow if the seeds fall directly on the soil.
Flowers attracts bees and butterflies.
Grow these plants under horticultural fleece to avoid flea beetles.
Ensure a continual supply by successively sowing throughout the spring and summer. Sowings made in late summer will carry on cropping into the winter if given protection by cloches. Keep harvesting young leaves, as this is required to stimulate further leaf production.
Medicinal properties Wildfire/Wasabi Wild Rocket is naturally rich in vitamin A, which aids skin health and clear vision.
How to eat For a change from the traditional basil variety, you can use Wildfire/Wasabi Wild Rocket to make a quick and easy peppery pesto that is much spicier and punchier than the traditional one. Mix it together with other salads and baby leaves for a delicious mesclun-style salad.