arugula
American Heritage Dictionary:
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a·ru·gu·la
(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.
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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arugula
Visual Food Lover's Guide:
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Arugula
arugula
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
| raw | |
| water | 92% |
| protein | 0.3 g |
| carbohydrates | 0.4 g |
| fat | 0.1 g |
| calories | 3 |
| per 0.35 oz/10 g (125 ml) | |
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Britannica Concise Encyclopedia:
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arugula
Yellowish-flowered European herbaceous plant (Eruca vesicaria sativa), of the mustard family, cultivated for its foliage, which is used especially in salads. The leaves taste sharp and peppery when young and succulent but become bitter with age. A medicinal oil is extracted from the seeds.
For more information on arugula, visit Britannica.com.
Barron's Food Lover's Companion:
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arugula
[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.
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roquette
IN BRIEF: n. - Erect European annual often grown as a salad crop to be harvested when young and tender.
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American Heritage Dictionary
The American Heritage® Dictionary of the English Language, Fourth Edition Copyright © 2007, 2000 by Houghton Mifflin Company. Updated in 2009. Published by Houghton Mifflin Company. All rights reserved.
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Visual Food Lover's Guide
Copyright © 2009 QA International. Published by John Wiley & Sons, Inc. Wiley and the Wiley logo are registered trademarks of John Wiley & Sons, Inc. and/or its affiliates in the United States and other countries. Used here by license.
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Britannica Concise Encyclopedia
Britannica Concise Encyclopedia. © 1994-2012 Encyclopædia Britannica, Inc. All rights reserved. Read more
Barron's Food Lover's Companion
Food Lover's Companion. Copyright © 2001 by Barron's Educational Series, Inc. All rights reserved.
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