Photo of arugulainfo: Arugula is a peppery and flavorful salad green, rich in vitamin C, potassium and calcium.

Wrap in slightly damp paper towels & refrigerate. Arugula tends to wilt quickly, so use within a day or two.

preparation: Wash in tepid water.

Arugula makes an excellent addition to mixed green salads. You can also add it to most soups, stews, and pasta dishes (add near the end of cooking time).



from The Cambridge World History of Food

In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. On another interesting note, 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”…