How to cook arugula

Information for arugula in our free cooking ingredients collection.

Arugula

Arugula is an annual that grows 8 to 24 inches high. It has dull or shiny-green, deeply cut, compound leaves that are edible and have a distinctive spicy, pungent flavor resembling horseradish. The vegetable was formerly called roquette (the French word for rocket), but the term “arugula” is now becoming more common.

Family - Cruciferae
Scientific name - Eruca vesicaria sativa
Common name - arugula, Italian cress, rocket, roquette, tira, white pepper, garden rocket

Provides some vitamin A

Varieties

The arugula can be divided into smooth-edged or serrated-leafed varieties. Some arugula varieties are wild, although most are cultivated. The flavor varies depending on variety.

Origin and botanical facts

Arugula belongs to the Cruciferae family and is a close relative of the mustard. Ancient Egyptians and Romans considered arugula leaves in salads to be an aphrodisiac. It is a minor crop in the southeastern United States, grown to a limited extent commercially and in home vegetable gardens. Seeds often are listed in seed catalogs as “roquette” under the category of herbs. A cool season vegetable best grown in Florida during the fall, winter, and spring, it matures from seed in 2 to 3 months. Periods of very warm temperatures cause it to bolt (go to seed) rather quickly. Few pests attack the arugula.

How to cook arugula

The freshest, crispest leaves free of brown spots should be chosen. Arugula should be used as soon as possible after purchasing. If necessary, after removing any wilted leaves, the remaining unwashed leaves can be refrigerated for no more than 2 days in a plastic bag. The zesty leaves can be used raw in salads by themselves or tossed with other greens. Arugula also can be added to soups or lightly cooked and served as a side dish. The arugula is widely consumed in the Middle East as a garnish on meats and sandwiches. Tiny arugula blossoms also can be added to salads.

• Asparagus
• Bamboo
• Beets
• Bitter melon (balsam pear)
• Broccoli
• Brussels sprouts
• Cabbage
• Carrot
• Cassava
• Cauliflower
• Celeriac
• Celery

• Pomegranate
• Prickly pear
• Pummelo
• Quince
• Rambutan
• Rhubarb
• Sapodilla
• Tamarind
• Tangerine
• Vegetables
• Amaranth
• Artichoke

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