Arugula

Arugula is an aromatic, peppery salad green. It is also known as roquette, rocket, rugula and rucola, and is very popular in Italian cuisine. It grows wild in Asia and all over the entire Mediterranean --- and has been known to be cultivated and enjoyed in places as exotic as the north of Sudan.

In Roman times Arugula was grown for both it's leaves and the seed. The seed was used for flavoring oils. Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a "cheese sauce for lettuce"

Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories.

Storing and Cooking

Rinse the leaves in cool water and dry on paper toweling. Wrap leaves tightly in plastic or a zip lock bag. Best if used within two days.