Arugula

Arugula is sometimes also known as "Rocket" or "Rocquette". This peppery green will be in your share a few times this spring.

Cooking Tips

Arugula can be used as either a salad green or as an herb, such as in a pesto as a substitute for basil. The flavor of arugula is often described as lemony, peppery, and/or nutty. It is usually eaten raw, but is very nice lightly steamed or sautéed.

Storage Tips

As a relatively delicate green, arugula will spoil somewhat quickly. It should keep well in a plastic bag in your refrigerator for about a week. If you have more arugula than you can eat immediately, try making a batch of arugula pesto to store in the freezer.

Nutrition

Like many other members of the Brassica, or cabbage, family, it is high in vitamins A and C, calcium, iron, fiber and potassium.

History

Arugula is native to the Mediterranean, where it still grows wild in some places, and is most often associated with the cuisine of Italy. The ancient Romans, who picked wild arugula, believed it to be an aphrodisiac. It has only recently gained its well deserved popularity in U.S. cuisine, more for its delicious taste than supposed "medicinal" qualities.