About Arugula

August 20, 2006

About Arugula

Arugula (Eruca sativa) is the American and Spanish name for this pungent green, which is also known as roquette in French, rocket in English and rucola in Italian.  It originates from the Mediterranean region where it has been grown since Roman times.

It has green spear-shaped leaves, with several 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 in a pesto, or cooked in soups, stuffing, stir-frys, and pasta dishes.  A popular combination is arugula mixed with mozzarella, sun-dried tomatoes and a drizzle of olive oil.

At the farm, arugula plays an important role in the fields’ biological pest control and integrated pest management methods.  Farmer Frank often lets some of the arugula in the fields go through its complete growth cycle, along with carrot and some other leafy plants, to provide a harbor for beneficial insects.

NUTRITION Like almost all leafy greens, arugula is low in calories and high in vitamin C, and as for the larger category of cruciferous vegetables it is also known for its anticarcinogenic properties.

3 Responses to “About Arugula”

  1. Mireille Jacquod Says:

    You are right! I was mistaken by the large leafs. However, the taste of “roquette” is unmistakable.

  2. Philippe Says:

    Arugula, or Erutica sativa, does have a somewhat similar flavor to the French cresson, or watercress. However, watercress, or Nasturtium officinale, is a different plant.

  3. Mireille Jacquod Says:

    Arugula is called “cresson” in french.

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