Arugula is related to both the radish and watercress, and the flavor of the leaves is similarly hot and peppery. The leaves can be between 3 and 8 inches (7.5–20 centimeters) in length, depending on the maturity of the leaf. Native to the Mediterranean region, arugula has been grown as a vegetable since the Roman era. The Romans ate the leaves as a vegetable, used the seeds to flavor oil, and made aphrodisiac and medicinal compounds from the plant. Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked. It is excellent sautéed lightly in olive oil or steamed and added to pasta dishes. Arugula can also be made into pesto and served with pasta or potatoes or as an accompaniment to roasted or grilled meats. Wild arugula has smaller, spicier leaves than the cultivated variety. Arugula is relatively easy to grow in the home garden. When the plants go to seed, the
I love what a few of these peppery little leaves can do for the salad "blahs" - a nice balance with ripe pears or sweetened cranberries and walnuts with Spring Greens. A good quality vinegar and virgin olive oil and sea salt and you have a lovely light meal or starter. Also a nice change for sandwiches if you use cilantro in sandwiches regularly. A little bit adds favor complexity with a kick. Available at most supermarket organic and prewashed. Also one of the first spring greens available in farmers markets. Very high in Vitamin A and C as well as a source or Calcium and Protein
If you have not tried this spunky little green you are missing out. Can be grown in most parts of the country in the cooler parts of the season. Pick while still young for the most tender leaves.