Arugula is native to Asia and south Eastern Europe. It was naturalized in America. It is an excellent source of Vitamin A and C.

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Arugula is nature’s important herbal medicine. Arugula and other cruciferous vegetables contain a group of anti cancer compounds. These compounds have an antioxidant activity. Arugula very much like other greens is rich in many essential vitamins and minerals. Arugula contains carotenes and chlorophyll; these phytochemicals make an excellent source of antioxidants.
In the 18th. Century Arugula virtually disappeared everywhere except in Italy. It has had a great revival and now it is the most fashionable salad herb in both the USA and in Europe.

In Europe it is also known as rucola, roquette and rocket.
Culinary Uses.

Whole leaves can be added to any salad of mixed leaves or potato salad, or make a strongly flavored salad on its own. Arugula and porisciutto make a good sandwich filling, and with mushrooms or cheese a filling for ravioli. Shredded leaves are good in herb butter for sea food or herb dressing. Arugula can also be used to make pesto, my favorite sauce!

Arugula is good with goat cheese, lettuce, potatoes, salad herbs and tomato. Arugula combines well with basil, borage, cilantro, cresses, dill, mint and parsley.

Arugula leaves become more peppery, the longer they stay on the plant and once the flowers fully develop then the leaves taste diminishes.

Arugula is an important herbal medicine.