The image, above, shows the full Sea Rocket plant (Cakilemaritima), top left, when in flower. Also shown is and
immature plant with close-up of the leaf (bottom left), Centre
top is are dug-up plants, showing the rots. Also shown is a
close-up of the flower and the edible seed pods..
| Common Name: Sea Rocket |
| Scientific Name: Cakile maritima |
| Other Names: Searocket, European Searocket, |
| Family: Brassicaceal |
| Range: Origin:Coastal areas of Europe, including Britain, the Mediterranean, Baltic and Black Seas. |
Physical Characteristics
allopia japonica is an Annual plant, growing to 0.3 m (1ft) by 0.3 m (1ft in). It is in flower from June to August, and the seeds ripen from August to September. The species is hermaphrodite (has both male and female organs) and is pollinated by Bees, flies, beetles, Lepidoptera (Moths & Butterflies).
Suitable for: light (sandy) soils, prefers well-drained soil and can grow in nutritionally poor soil. Suitable pH: mildly acid, neutral and basic (mildly alkaline) soils. It cannot grow in the shade. It prefers moist soil. The plant can tolerate maritime exposure.
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| Edible Parts: Flowers, Leaves, Root, Seedpod, Stems, Oil |
 Edibility Rating: 2 
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 Known Hazards: None Known
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Welcome to the summary page for FabulousFusionFood's Wild Food guide to Sea Rocket along with all the Sea Rocket containing recipes presented on this site, with 3 recipes in total.
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Sea Rocket as a major wild food ingredient.
Sea Rocket, Cakile maritima (also known as Searocket or European Searocket [mostly in the US]) is a common plant in the mustard family Brassicaceae. It is widespread in Europe, North Africa and western Asia, especially on coastlines. It can now be found in many other areas of the world where it has been introduced. his is an annual plant which grows in clumps or mounds in the sand on beaches and bluffs. The shiny leaves are fleshy, green and tinted with purple or magenta, and long-lobed. It has white to light purple flowers and sculpted, segmented, corky brown fruits one to three centimetres long. The fruits float and are water-dispersed.
It is a glabrous, succulent annual, with a slender or stout taproot. It has a branched stem which is prostrate or ascending, growing up to 15–45 cm (5.9–17.7 in) long. The lobed leaves, are flesh-like and alternately spaced on the stem. They are different at the top and bottom of the stem; the lower leaves are obovate or oblanceolate, while the upper ones are oblong. It blooms in the UK, between June and August. The small flowers occur in shades of white, lilac-coloured or purple, with 4 petals measuring up to 25 mm (0.98 in) across. Later it produces green maturing to brown, with short, stubby seed capsules. They contain two yellow or brown, smooth seeds. The seed oil contains a high level of erucic acid.
The leaves are edible, preferably cooked, and not eaten in great quantity.[15] The seed oil can be used for industrial applications.
Leaves, stems, flower buds and immature seedpods are all edible raw or cooked. They are rich in vitamin C but have a very bitter taste. They are used mainly as a flavouring. Very young leaves can be added to salads whilst older leaves can be mixed with milder tasting leaves and used as a potherb. The root is typically dried and ground into a powder, then mixed with cereal flours and used to make bread. Traditionally it has been used as a famine food.
It is a succulent plant and the leaves have a distinctive tang. It belongs to the family of mustards with an intense flavour, notes of horseradish, with evident bitterness.
It is good used sparingly as a garnish and blended with sea purslane makes and excellent green sauce that's somewhat reminiscent of horseradish and goes well with fish.
[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Cornish recipes added to this site.
These recipes, all contain Sea Rocket as a major wild food ingredient.
Sea Rocket, Cakile maritima (also known as Searocket or European Searocket [mostly in the US]) is a common plant in the mustard family Brassicaceae. It is widespread in Europe, North Africa and western Asia, especially on coastlines. It can now be found in many other areas of the world where it has been introduced. his is an annual plant which grows in clumps or mounds in the sand on beaches and bluffs. The shiny leaves are fleshy, green and tinted with purple or magenta, and long-lobed. It has white to light purple flowers and sculpted, segmented, corky brown fruits one to three centimetres long. The fruits float and are water-dispersed.
It is a glabrous, succulent annual, with a slender or stout taproot. It has a branched stem which is prostrate or ascending, growing up to 15–45 cm (5.9–17.7 in) long. The lobed leaves, are flesh-like and alternately spaced on the stem. They are different at the top and bottom of the stem; the lower leaves are obovate or oblanceolate, while the upper ones are oblong. It blooms in the UK, between June and August. The small flowers occur in shades of white, lilac-coloured or purple, with 4 petals measuring up to 25 mm (0.98 in) across. Later it produces green maturing to brown, with short, stubby seed capsules. They contain two yellow or brown, smooth seeds. The seed oil contains a high level of erucic acid.
The leaves are edible, preferably cooked, and not eaten in great quantity.[15] The seed oil can be used for industrial applications.
Leaves, stems, flower buds and immature seedpods are all edible raw or cooked. They are rich in vitamin C but have a very bitter taste. They are used mainly as a flavouring. Very young leaves can be added to salads whilst older leaves can be mixed with milder tasting leaves and used as a potherb. The root is typically dried and ground into a powder, then mixed with cereal flours and used to make bread. Traditionally it has been used as a famine food.
It is a succulent plant and the leaves have a distinctive tang. It belongs to the family of mustards with an intense flavour, notes of horseradish, with evident bitterness.
It is good used sparingly as a garnish and blended with sea purslane makes and excellent green sauce that's somewhat reminiscent of horseradish and goes well with fish.
References:
[1]. David Evans Notes from field observations, tastings and cookery experiments.[2]. Huxley, A. The New RHS Dictionary of Gardening. 1992
[3]. Tanaka, T. Tanaka's Cyclopaedia of Edible Plants of the World.
[4]. Lim T.K. Edible Medicinal And Non-Medicinal Plants, Vols 1–8.
[5]. Thomas, G. S. Perennial Garden Plants
[6]. Milner, E. Trees of Britain and Ireland
[7]. Rose, F. & O'Reilly, C. The Wild Flower Key (Revised Edition) – How to identify wild plants, trees and shrubs in Britain and Ireland
[8]. Streeter, D. & Garrard, I. The Wild Flowers of the British Isles
[9]. Clapham, A.R.; Tutin, T.G. & Moore, D.M. Flora of the British Isles
[10]. Phillips, R. Mushrooms
[10]. Phillips, R. Mushrooms
[11]. Jordan, P. & Wheeler, S. The Complete Book of Mushrooms: An Illustrated Encyclopedia of Edible Mushrooms
[12]. Bunker, F.; Brodie, J.A.; Maggs, C.A. & Bunker, A. Seaweeds of Britain and Ireland.
[13]. Facciola, S. Cornucopia — A Source Book of Edible Plants
The alphabetical list of all Sea Rocket recipes on this site follows, (limited to 100 recipes per page). There are 3 recipes in total:
Page 1 of 1
| Sautéed Mushrooms and Rocket Origin: Britain | Sea Purslane and Sea Rocket Purée Origin: Britain | Sea Rocket Seed Pod Pickle Origin: Britain |
Page 1 of 1