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| Arugula, a native of the Mediterranean region, is noted for its distinctive tangy flavor. This herbaceaous annual mustard-like green adds real character and zip to a salad, a quality that has created legions of arugula lovers. It grows wild in parts of southern Europe. In parts of the Far East, it is treasured not for its leaves but for the oil of its seeds.
Arugula has a number of aliases, including Roquette, Rocket, Tira and Rucola. Its principal use is as a salad green, but, like spinach, it can also be steamed or used in soups. |
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 Jane Hadley |
Also like spinach, it's a cool season vegetable that bolts in hot weather. It's best to keep it cool and moist and use it quickly. According to the U.S. Department of Agriculture, arugula is a good source of Vitamin A, Vitamin C, Folacin, and Calcium. It also supplies Potassium, Magnesium and Iron. Below are some excellent recipes that use arugula: |
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