Arugula is a dark green leafy vegetable closely related to broccoli, cauliflower, Brussels sprouts, and other members of the Brassicaceae, or cruciferous, family. It is slightly bitter and spicy, with a flavor often described as “peppery” or “mustardy.” Baby arugula, which is picked when still young, is milder more tender than mature greens.
Also known as rocket, roquette, and eruca, arugula resembles dandelion greens, with an oak-like shape. It is native to the Mediterranean region, and has long been a staple of Italian and French cuisine. Arugula has increased in popularity in North America over the last few decades, and is now a commonly used salad green. Its tangy, spicy flavor makes it a desirable addition to standard mesclun mixes, bringing a little kick to the mix.
Like other dark, leafy cruciferous greens, arugula is incredibly nutritious. It is loaded with vitamins and minerals, including vitamins A, C, K, folic acid, calcium, iron, manganese, copper, and potassium. It is also filled with helpful phytochemicals, which researchers have linked to a decreased risk of cancer.
Arugula is most commonly eaten raw, as a salad green or sandwich topping, but also works well sautéed, or added to soups, stews, pasta, or pizza.
Try one of these recipes to enjoy this popular and peppy green today!
Arugula Potato Salad
Goat Cheese Penne with Arugula
Arugula, Pear, and Asiago Salad
Jaime McLeod is a longtime journalist who has written for a wide variety of newspapers, magazines, and websites, including MTV.com. She enjoys the outdoors, growing and eating organic food, and is interested in all aspects of natural wellness.
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