Rocca Leaves Local

Rocca Leaves Local

Local rocca leaves beats imported rocca on one point that matters. Time.Imported leaves spend three to five days in transit and cold storage before reaching a Dubai kitchen. Ours are cut in the morning and delivered the same day. That gap shows in the bite. Fresh rocca is sharp and peppery. Old rocca tastes flat and bitter.These are mature leaves, not baby rocket. The lobes are larger, the stems firmer, and the flavour noticeably stronger. If you want something milder for delicate salads, our baby rocca suits better.

Standard uses are pizza topping added after baking, beef carpaccio, rocket and parmesan salad with lemon, pasta stirred through at the end, and sandwiches instead of lettuce. Never cook it more than a few seconds.Rocca carries vitamin K, folate, calcium and nitrates. It ranks among the highest leafy greens for nutrients per calorie.Wash in cold water and dry fully before storing. Wet leaves rot within a day. Keep in a container lined with dry paper and it holds four days.Restaurants ordering weekly usually add fresh sage leaves for their hot section.