Turkish Rocket (Bunias orientalis) is a tall, vigorous perennial brassica that produces broccoli-like flower buds and tender young stems, yet behaves like an almost indestructible garden perennial. Originally from the steppes of Central Asia, it has naturalized aggressively across northern Europe and North America, where it is simultaneously valued as a durable perennial vegetable and cursed as an invasive weed. For the adventurous vegetable gardener, it offers years of harvest with essentially zero maintenance.
• One of the most cold-hardy and durable perennial vegetables available
• Considered invasive in many northern European and North American regions
• Produces broccoli raab-like flower buds and tender stems in spring
• Virtually indestructible once established — tolerates drought, poor soil, and neglect
• The genus name "Bunias" comes from the Greek for a type of turnip
• Young leaves have a mild, cabbage-like flavor
• Originated in the steppes and mountainous regions of Central Asia, the Caucasus, and eastern Europe
• Has spread aggressively westward and northward across Europe over the past 200 years
• Now naturalized across Scandinavia, the Baltic states, Germany, France, and the British Isles
• Also introduced to North America, where it is established in the northeastern United States and eastern Canada
• First described by Linnaeus in 1753
• Considered an invasive species in many European countries and parts of North America
• Despite its weed status, has been adopted as a perennial vegetable by permaculture enthusiasts
• Spread likely facilitated by railway corridors and road construction
Leaves:
• Large, lanceolate to oblong, 10 to 30 cm long and 3 to 10 cm wide
• Dark green, glossy, with toothed to deeply lobed margins
• Basal leaves larger and more lobed; stem leaves smaller and narrower
• Slightly fleshy, with a mild cabbage-like flavor when young
Flowering stems:
• Tall, stout, branching, 60 to 120 cm high
• Bear numerous small yellow flowers in dense clusters
Flowers:
• Small, bright yellow, four-petaled, 5 to 8 mm across
• Borne in dense, rounded to elongated clusters
• Very attractive to pollinators, especially bees
Stems:
• Stout, green to slightly purple, branching
• Young stems are tender and edible
• Become tough and fibrous with age
Roots:
• Deep, fleshy taproot, very difficult to eradicate once established
• Crown produces new shoots annually
• Exceptionally cold-hardy, surviving temperatures below -30°C
• Also tolerant of summer heat and drought
• Adapts to virtually any soil type, from clay to sand
• pH range from 5.5 to 8.0
• Prefers full sun but tolerates considerable shade
• Deep taproot provides drought resistance
• Very competitive, often outcompeting native vegetation
• Flowers from May to July
• Self-seeds prolifically
• Resistant to most pests and diseases
• Nearly impossible to eradicate once established
• Young leaves are a good source of vitamins A and C
• Contains moderate amounts of calcium, iron, and potassium
• Provides dietary fiber and some protein
• Rich in glucosinolates, characteristic sulfur compounds of the Brassicaceae
• Low in calories, approximately 20 to 30 kcal per 100 g
• Flower buds and young stems are more nutrient-dense than mature leaves
• Contains antioxidants and phenolic compounds
• Nutritional profile similar to other spring brassica greens
• Sow seeds in spring or autumn, 0.5 cm deep in prepared beds
• Germination in 10 to 21 days
• Thin seedlings to 30 to 45 cm apart
• Can also divide mature clumps in spring or autumn
• Very tolerant of neglect once established
• Harvest young leaves and stems in early spring for the most tender produce
• Cut flower buds before they open for a broccoli raab substitute
• Regular harvesting of young growth encourages fresh shoots
• Does not need irrigation in most climates
• Can be invasive — consider growing in contained areas
Young leaves and stems:
• Used raw in salads when very young
• Cooked like kale or collard greens
• Sautéed with garlic and olive oil
• Added to soups and stews
Flower buds:
• Cooked like broccoli raab — steamed, sautéed, or roasted
• Used in stir-fries and pasta dishes
• Tossed with olive oil, garlic, and chili flakes
General:
• Can be used as a substitute for broccoli raab in most recipes
• Young leaves are milder than mature leaves
• Flower buds have the best flavor and texture
• Also used as a fodder crop for livestock in some regions
재미있는 사실
Turkish Rocket is the Dr. Jekyll and Mr. Hyde of the vegetable garden: to permaculture enthusiasts, it is a miraculous, zero-maintenance perennial broccoli; to conservation ecologists, it is an aggressive invader that should be eradicated on sight. Both are right — which makes it one of the most controversial vegetables in the foraging world.
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