August 20, 2006
About Arugula
Arugula (Eruca sativa) is the Italian name for this pungent green, which is also known as roquette in French and rocket in English. Harvested when they are about 2 inches long, young arugula is distinguished by bright green spear-shaped leaves, sometimes with one or two indentations, or notches, at the base. The leaves taste nutty, with a hint of pepper.
Like many greens, arugula can be used raw in salads or cooked in soups, stuffings, sautés, and pasta dishes.
NUTRITION Like almost all leafy greens, arugula is low in calories and high in vitamin C and thus the larger category of cruciferous vegetables known for their anticarcinogenic effects.
