Rocket (aka Arugula) has a peppery, pungent, mildly bitter or acrid flavor.
As for any salad green, you want bright green, crisp leaves as opposed to yellow or wilted ones.
Arugula aka Rocket, like mustard and watercress, is a member of the brassica (cabbage) family. Arugula grows will in temperate climates. But in northern climates, it won’t survive the winter, except in our "box".
Arugula is mostly used as a fresh salad green. It can, though, also be used in cooked dishes. You toss it in at the last minute, just before serving. The flavor gets milder when it is heated through contact with the cooked ingredients in a dish.
Don’t wash before refrigerating.
Arugual/Rocket is native to Southern Europe, where it grows wild. Popular all throughout Europe including Britain during the Middle Ages. Then, a fashion victim of the changing times during the Victorian era, its popularity waned back to just Southern Europe, until the 1990s when it was rediscovered in the UK and in North America.
In North America, Rocket is usually called “Arugula.” Many people think that is the Italian name, but it isn’t. The Italian word is “rucola” or sometimes “rochetta”. “Arugula” is an English corruption of the word in some Italian dialect, perhaps from Lombardy where they call it “arigola.”
In Latin, “eruca” was a type of cabbage, and the English word “rocket”, the German word “Rauke” and the Italian “rucola” can be traced back to that word.
The Greeks called it Hesperis (“vesper-flower”) because when it flowers, it gives off a scent in the evening but not in the daytime. It is also known as Dames Rocket or Dames Violet.