Roquette is used as an herb, a salad green and even a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked, though cooking will give the leaves a milder flavor. Add to raw pesto and sauces to showcase its pungency. Use as a leafy bed for grilled seafood. Chop and sprinkle atop pizza and pasta just before serving. Combine with other greens to spice up a salad. Add whole leaves to grilled cheese sandwiches or a BLT. The sharp flavour of wild roquette pairs well with citrus, roasted beets, pears, pine nuts, olives, tomato and robust cheeses such as goat, blue and Parmigiano-Reggiano.
To store, Wild Roquette is best kept refrigerated.