This tangy salad crop likes cool conditions in fertile, moisture-retentive soil, and it makes a great cut-and-come-again option for your kitchen garden. Prepare the site by digging over and raking in a general purpose fertiliser.
April – June.
Sow rocket thinly in rows. When the plants are big enough to handle, thin them out to 15cm (6”) apart. Protect the crop from flea beetles, water well in periods of dry weather and remove flower shoots as they appear.
Rocket should be ready to pick in about 4 weeks. The outer leaves of young plants are soft, tender and perfect for salads. If you’re cooking with the plants, you can leave to mature anytime between 4-10 weeks. Sowing seeds little and often can provide you with crops throughout the summer.