Roquette

Roquette is rich in vitamin C and potassium, has a rich, peppery taste, and is exceptionally strongly flavoured for a leafy green.

It is generally used in salads but also cooked as a vegetable with pastas or meats and in coastal Slovenia (especially Koper), it is added to the cheese burek. In Italy, it is often used in pizzas, added just before the baking period ends or immediately afterwards, so that it can wilt in the heat. It is sometimes used as an ingredient in pesto, either in addition to basil or as a (non-traditional) substitute.