Arugula

Arugula is an aromatic leafy herb, belonging to the mustard family. It is an annual edible plant, which is also known as rocket, rucola and roquette. Arugula grows 8-39 inches in height, with 3-8 inches of dark green lobed leaves. This green vegetable can be easily cultivated in a sunny location within 3 weeks. You must avoid high temperatures and drought, as this causes leaves to grow bitter.

History

This popular Italian delight is one of the Eruca genus of flowering plants and is a plant of the Mediterranean. Arugula dates back to the first century when the Romans valued its seeds in aphrodisiac concoctions. This was also used for flavoring oils and the leaves were served in salads.

Purpose/Use

The nutty peppery taste of young Arugula leaves serve well in salads, soups, pastas, sandwiches and poultry. The intense and bitter flavor of older leaves makes Arugula equally tasty for steaming and sautéing. The Gulf of Naples consumes the herb for preparing rucolino, a local digestive alcohol.

Benefits & Features

Similar to most leafy greens, Arugula has low cholesterol, fat and sodium content; half a cup of its serving contains only two calories. It is an excellent source of vitamins A,C,K and folate, containing calcium, magnesium and potassium too. Arugula should be consumed within a couple of days as it wilts easily. However, storing it loose in damp paper towels can extend its life up to 3 days.