arugula

(ə-rū'gə-lə)
n.
A Mediterranean plant (Eruca vesicaria subsp. sativa) having flowers with purple-veined, yellowish-white petals and pungent, edible leaves. Also called rocket, rocket salad, Also called roquette.

[Probably Italian dialectal, from Latin ērūca, cabbage.]

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Eruca sativa, Crucifereae

A very aromatic plant originally from Europe and western Asia belonging to the same family as cress, radish and mustard. Arugula's strong flavor is reminiscent of cress.

Buying

Choose: arugula with fresh, tender leaves that are a solid green color and well defined. 

Avoid: arugula with limp, yellowed or spotted leaves.

Preparing

Remove the roots and fibrous stems of the arugula. Wash carefully (only just before using), without letting it soak.

Serving Ideas

Raw or cooked arugula flavors and garnishes salads, soups, mayonnaise, sandwiches, potato salads and pasta dishes. As a purée, it can be used in soups or sauces.

Storing

Use arugula as soon as possible 
after purchase. 

In the fridge: 2-3 days, wrapped in damp paper towel and placed in a loosely closed or perforated plastic bag.
It can also stand with its stems in a container with cold water, changed daily.

Nutritional Information

Properties: stimulant, diuretic and stomachic.

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For more information on arugula, visit Britannica.com.

[ah-ROO-guh-lah] Also known as Italian cress, rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. Arugula (which resembles radish leaves) can be found in specialty produce markets and in some supermarkets. It's sold in small bunches with roots attached. The leaves should be bright green and fresh looking. Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. Arugula makes a lively addition to salads, soups and sautéed vegetable dishes. It's a rich source of iron as well as vitamins A and C.

IN BRIEF: n. - Erect European annual often grown as a salad crop to be harvested when young and tender.

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• Vegetables, Legumes, and Fungi

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