köken: 16th century, from dialectal Italian ruca, from Latin ērūca. In the 15th century also erucke (and variants), perhaps from another Romance source or directly from Latin. The herb was little used in German cuisine until the 1980s, when in the course of marketing changes also the synonym Rucola appeared.
köken: Inherited from Middle French roquette, borrowed from Italian rocchetta, from a diminutive form of rocca, from Lombardic rocko, rukka, from Proto-Germanic *rukkô.
the vernacular name of a number of herbaceous plants, generally pertaining to the family Brassicaceae (with some exceptions), including: · Armoracia rusticana · Brassica nigra (balck mustard)