Bunias erucago

Bunias erucago

Common rocket (Bunias erucago L.) is a herbaceous species belonging to the Brassicaceae family.

Systematics –
Domain Eukaryota,
Kingdom Plantae,
Suborder Tracheobionta,
Superdivision Spermatophyta,
Division Magnoliophyta,
Class Magnoliopsida,
Subclass Dilleniidae,
Order Capparales,
Family Brassicaceae,
Genus Bunias,
Species B. erucago.
The following terms are synonymous:
– Bunias arvensis Jord.;
– Bunias aspera Retz.;
– Bunias brachyptera Jord.;
– Bunias cristata Desv.;
– Bunias macroptera Rchb.;
– Bunias tricornis Lange;
– Bunias vulgaris Andrz. ex Steud.;
– Crucifera erucago E.H.L.Krause;
– Erucago arvensis Fourr.;
– Erucago aspera Hornem.;
– Erucago brachyptera Fourr.;
– Erucago campestris Desv.;
– Erucago dentata Moench;
– Erucago erucago (L.) Huth;
– Erucago glandulosa Röhl.;
– Erucago macroptera Fourr.;
– Erucago monspeliaca J.St.-Hil.;
– Erucago monspeliensis Cav.;
– Erucago runcinata Hornem.;
– Myagrum asperum Poir.;
– Myagrum clavatum Lam.;
– Myagrum erucago Lam.;
– Myagrum erucago Crantz.

Etymology –
The genus name Bunias likely derives from the Greek bouniás, a term used by Dioscorides to indicate a type of hairy turnip; another interpretation suggests it derives from bounós (“hill”), referring to the hilly environments frequented by the plant.
The specific epithet erucago means “similar to arugula” (Eruca), referring to the similarity of the leaves and the characteristic, slightly spicy aroma.

Geographic Distribution and Habitat –
Bunias erucago is a plant with a northern, Euro-Mediterranean distribution. Its natural range includes much of the Mediterranean basin, from the Iberian Peninsula to Greece, southern Switzerland, European and Asian Turkey, as well as North African countries such as Algeria and Tunisia. Recently, it has also been introduced to some regions of Central Europe and North America.
In Italy, it is present in all regions, but is most common in central and southern Italy and on the islands. It grows from sea level to about 2,200 meters above sea level, occupying open, bright environments such as cultivated fields, vineyards, olive groves, fallow land, ruins, roadsides, riverbanks, and pastures. It prefers well-drained soils, even poor and stony ones, often rich in nitrogen, but also adapts to sandy and slightly brackish soils. It is a pioneer species of disturbed environments and, despite being common, rarely forms very large populations.

Description –
Bunias erucago is an annual, sometimes biennial, herbaceous plant belonging to the Brassicaceae family, typically 20–80 cm tall. It has a robust taproot from which an erect stem develops, simple or branched on the upper side, rough, tuberous, and covered with simple and branched hairs, especially on the lower side.
During the winter, it forms a characteristic basal rosette of spatulate or lyrate-pinnatifid leaves, deeply incised into triangular lobes with irregularly toothed margins. With the arrival of spring, the flower stalk emerges, bearing cauline leaves that become progressively less divided.
The inflorescence consists of terminal racemes with small, cross-shaped, four-petalled yellow flowers, typical of Brassicaceae. The androecium is composed of six stamens, four of which are longer (tetradynamous androecium). The fruit is a distinctive woody silique, approximately 8-12 mm long, subquadrangular, with four toothed wings and a short apical tip; it generally contains one to four seeds. As the fruit ripens, the basal leaves dry completely. Flowering lasts from March to July, while pollination is primarily by bees and other pollinating insects; the species is also self-fertile.

Cultivation –
Although Bunias erucago is mostly harvested in the wild, it is still cultivated locally in some Mediterranean areas as a traditional vegetable. Recent ethnobotanical studies have documented small cultivated plots, especially along the Adriatic coast of Croatia, where the species represents an example of possible “incipient domestication” of a wild plant.
The species adapts easily to most soils, even poor and stony ones, as long as they are well-drained, and prefers full sun exposure. It propagates exclusively by seed, sowing in early spring or late summer. Germination is generally rapid, occurring within two weeks.
Being a hardy plant, it requires little cultivation and tolerates periods of drought fairly well. To obtain leaves of the best edible quality, it is best to harvest them before the flowering stems appear.

Uses and Traditions –
Bunias erucago was described by Carl Linnaeus in 1753 in his work Species Plantarum and is now considered a valid botanical entity in the Brassicaceae family.
The basal leaves are the most commonly used part and are harvested during the winter or early spring, while still tender. After flowering, they gradually become tougher and less palatable.
This plant is one of the traditional wild vegetables of Mediterranean cuisine. It is known by numerous popular names, including barlanda, bunio, wild turnip, wild chicory, garsavele, and lanser, evidence of its widespread use in local traditions.
In Lombardy, Tuscany, Puglia, Sicily, and many other regions, it is eaten raw or cooked. In Lombardy, “ris e barland,” a soup made with this plant, rice, and beans, is famous. In Sicily, especially in the Etna area, it is traditionally harvested in vineyards and uncultivated fields. Recent studies show that even along the Dalmatian coast, it continues to be one of the most widely harvested and appreciated wild vegetables, thanks to its aromatic flavor and ease of availability.

Preparation and Use –
The young leaves of Bunias erucago are harvested during the winter, when they form a basal rosette.
Traditional ways to consume it include:
– boiled and seasoned simply with extra virgin olive oil;
– sautéed, often with other wild herbs;
– added to soups, broths, and legume dishes, where they lend a delicate aromatic note;
– raw in salads, especially in the regions of central and northern Italy and in some Mediterranean areas.
The flavor is reminiscent of cabbage and arugula, but is generally milder and less bitter than Brussels sprouts. In addition to the leaves, the young shoots can also be eaten, and, more rarely, the root, thinly sliced ​​or grated in salads. The leaves are also considered particularly suitable for spring soups and pair well with beans and other legumes.

Guido Bissanti

Sources
– Acta Plantarum – Flora of the Italian Regions.
– Wikipedia, the free encyclopedia.
– GBIF, the Global Biodiversity Information Facility.
– Useful Tropical Plants Database.
– Conti F., Abbate G., Alessandrini A., Blasi C. (eds.), 2005. An annotated checklist of the Italian vascular flora, Palombi Editore.
– Pignatti S., 1982. Flora d’Italia, Edagricole, Bologna.
– Treben M., 2000. Health from the Lord’s Pharmacy: Advice and Experiences with Medicinal Herbs, Ennsthaler Publishers.

Photo source:
– https://www.gbif.org/occurrence/search?view=GALLERY&taxonKey=695NC&entity=o_5133808257
– https://wellcomecollection.org/works/vz7cha6d/images?id=ynvqvrh5

Warning: The pharmaceutical applications and dietary uses are provided for informational purposes only and do not in any way constitute medical prescriptions. We therefore decline any responsibility for their use for curative, aesthetic, or nutritional purposes.