Instructions
I have come to understand that the rocket in my garden is a direct reflection of the state of my life. Whether I mimic its growth, or it follows mine, we have a synergistic relationship, this weed and I.
I say weed, because that is what it has become, in the traditional definition: a plant that grows in places where it is not desired.
It began innocuously enough, planted with enthusiasm alongside the beans.
“It’ll look pretty there”, I observed to Leah, “and it’s great for salads.”
Leah agreed and the seedlings were ensconced into the yard. Months of leafy goodness followed, garnishing sandwiches, pasta and even soups. But as the weather warmed the flavour became less peppery, and the texture of the leaves toughened. Before too long the plants shot to seed and the garden was a mass of pretty white flowers.
Pollinated by a healthy swarm of bees, the seed pods were nibbled by cockatoos and mynahs, then spread throughout the surrounding garden.
And so it is, just weeks later that I have begun to spot, in every open space, tiny rocket plants beginning to sprout. Amongst the iris, through the tomato bed, and even where I was about to set the new shallots. The invasion has begun.
Rocket is a member of the Brassicae family, like cauliflower and cabbage, and as such it can have multiple harvests each year. Traditional to the Mediterranean basin, it was harvested from the wild for millennia until it eventually became a commercial crop in the 1990’s. Despite its late ascendancy into the professional kitchen, it has made steady headway, rapidly becoming one of Australia’s (and the world’s) most important salad crops.
Its peppery flavour can bring an entire meal to life. By contrast, the saw-shaped wild rocket leaves (ruchetta) are less aromatic, and slightly grass-flavoured.
So how does this plant resemble my life? It’s spicy, it continues to thrive in the face of any adversity, and even when you think it’s done, it’ll spread its wings and find a new place to grow. I find encouragement and potential in this stubborn little plant.
I was given a great piece of advice by Stephanie Alexander some years back: ‘only plant the things you like to eat – that way you’ll make the most of your garden’. It does make the most of your garden, and of your life.
Spaghettini with smoked trout and rocket pesto