Diplotaxis tenuifolia
If you’re a fan of bold, peppery greens that bring a zing to your plate, say hello to Diplotaxis tenuifolia, or perennial wall rocket. This is a core staple in my garden and I’ve pretty much been living on it throughout the winter when not much else was growing. With a stronger flavour than your average supermarket rocket (arugula) and an impressive ability to thrive in less-than-perfect conditions, this leafy green deserves a prime spot in your garden and your kitchen.
How to Grow Diplotaxis tenuifolia
One of the joys of Perennial Wall Rocket is how easy it is to grow. It thrives in various conditions, making it perfect for beginners and low-maintenance gardeners. You can start harvesting the leaves when they are about 3-4 inches long. The more you pick, the more it grows! Snip leaves regularly to encourage bushy growth.
If you don’t pick all the leaves then the rocket produces loads of beautiful flowers that are very popular with pollinators (and are also very tasty to eat and prettify even the most mundane salad). After the flowering season, the plants will self-seed and make a great ground cover. You will never, ever run out! You may even earn some popularity points by giving plants away to friends and family. When you’re happy you have enough plants and don’t want any more be sure to cut the flowers before they seed or you may end up with more rocket than you bargained on!
Hardiness and Overwintering
Here’s the best part: Diplotaxis tenuifolia is hardy. It can withstand frost and even light snow, especially if grown in a sheltered spot. In milder climates (zones 6–9), it can survive year-round and continue growing slowly through winter. In colder areas, consider mulching or growing it in a cold frame to extend the season. Because it’s a perennial, you can expect it to come back year after year, although after 2–3 seasons it might need refreshing or reseeding
The proof is in the eating: Peppery with Personality
Unlike the milder annual rocket, perennial wall rocket packs a pungent punch. Its narrow, serrated leaves carry a more intense peppery heat with nutty and mustardy undertones. The flavour becomes bolder as the plant matures, making it a perfect choice for adding character to salads, sandwiches, and pizzas. A favourite use in our household is rocket pesto – perfect with pasta for a quick, no fuss supper (see recipe below).
Healthy superfood
Perennial Wall rocket isn’t just a flavourful leafy green—it also brings some solid health benefits to the table. Eat it raw to preserve the most nutrients—add it to salads, sandwiches, or as a peppery topping on soups and pizzas. Light cooking is fine, but prolonged heat can reduce some of its delicate vitamins like Vitamin C and folate.
- Wall Rocket is high in antioxidants like vitamin C, beta-carotene, and flavonoids. These compounds help combat oxidative stress, reduce inflammation, and may lower your risk of chronic diseases such as heart disease and cancer.
- Wall rocket Supports Bone Health thanks to its high calcium and vitamin K content. Just one serving can provide a good boost of vitamin K—crucial for calcium metabolism, bone density and preventing osteoporosis.
- Like other brassicas, wall rocket contains glucosinolates (natural detoxifiers) which are sulphur-containing compounds known for their potential cancer-fighting properties. These compounds help activate detoxifying enzymes in the liver and may protect against carcinogens.
- The combination of potassium, folate, and fibre in wall rocket can also support heart health by helping regulate blood pressure and reducing cholesterol levels.
- Folate and vitamin C, found in wall rocket, are known to support cognitive function and mood regulation. Folate deficiency has been linked to mental fatigue and low mood, so greens like this can be helpful additions to a balanced diet.
Quick & Tasty Recipe: Wall Rocket Pesto
Ingredients:
- 50 g wall rocket leaves, washed and dried
- 60 g toasted walnuts or pine nuts
- 50 g grated Parmesan cheese
- 1 garlic clove
- 120 ml extra virgin olive oil
- Salt and pepper to taste
- Optional: a squeeze of lemon juice (about 1–2 teaspoons / 5–10 ml) – or a few sorrel leaves for extra zing and vitamins.
Instructions:
- Toss the rocket, nuts, garlic, and Parmesan into a food processor.
- Pulse a few times to chop, then drizzle in olive oil while blending until you reach your desired consistency.
- Season with salt, pepper, and lemon juice if using.
- Serve over pasta, spread on bruschetta, or swirl into soups.
You can always use perennial wall rocket in place of annual rocket in your favourite recipes. This rocket, pear and walnut salad is one of my firm favourites – with all the ingredients coming from the forest garden.
How do you eat yours?
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