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Arugula consists of deeply lobed, flat leaves connected to fibrous stems, growing in a loose, basal rosette. The leaves are generally harvested small in size, averaging 7 to 10 centimeters in length, and are smooth and bright green with prominent veining and frilled edges. The leaves are also attached to a white to pale green, fibrous stem, contributing to the leaf’s crisp, succulent, and slightly chewy consistency. Arugula can be picked young, and the immature greens carry a milder, sweeter flavor with a tender texture. The leaves can also be harvested mature, developing a distinct peppery, somewhat bitter, and vegetal taste with subtle mustard, nuts, and grass notes.
Seasons/Availability
Arugula is available year-round.
Current Facts
Arugula, botanically classified as Eruca sativa, is an ancient green growing 20 to 70 centimeters in height, belonging to the Brassicaceae or mustard family. The deeply lobed, herbaceous annual is native to the Mediterranean, where it has been used in medicinal and culinary applications for thousands of years. Arugula is also known by other names in Europe, including Rucola, Rocket, Roquette, and Ruchetta, and there are multiple varieties generally labeled under the Arugula descriptor, varying slightly in appearance and flavor. In the present-day, Arugula is favored worldwide as a peppery salad green, especially in Europe and North America, and has also become a common leaf used as both an herb and vegetable in a wide variety of culinary applications.
Nutritional Value
Arugula is an excellent source of vitamin A to maintain healthy organ functioning and vitamin C to strengthen the immune system while reducing inflammation. The peppery greens also provide calcium to protect bones and teeth and lower amounts of folate, iron, vitamin K, copper, zinc, and magnesium. In addition to vitamins and minerals, Arugula contains glucosinolates, which are compounds believed to have detoxifying properties and also give the leaves their pungent, slightly bitter flavor.
Applications
Arugula has a nutty, peppery flavor well suited for fresh and lightly cooked applications such as sautéing, blanching, and stir-frying. The greens can be used as a vegetable or an herb, and they can be utilized fresh, added at the end of cooked applications, or lightly cooked to create a milder flavor. The leaves can be tossed fresh into salads, blended into pesto, layered into sandwiches and burgers, or used as an edible bed for roasted meats. Arugula can also be floated on top of soups and stews, used as a topping over pizza, stirred into pasta and rice dishes, used as a spinach substitute for omelets, or served with boiled potatoes. Arugula pairs well with fruits such as berries, melons, pears, and citrus, cheeses, including gorgonzola, parmesan, burrata, goat, and blue, olives, tomatoes, broccolini, nuts such as walnuts, almonds, and pine, meats such as beef, poultry, and turkey, seafood, and anchovies. The deeply lobed leaves will keep 3 to 10 days when wrapped in a paper towel and kept in a plastic bag in the refrigerator's crisper drawer.
Ethnic/Cultural Info
Arugula has historically been a staple ingredient in Italian cuisine as the subtly bitter, spicy cultivar was one of the most popular salad greens used in Ancient Rome. The peppery, frilled leaves were frequently mixed with romaine and chicory to create a balanced salad, and the greens were either served before the meal as a mild digestive or served after the main course to not compromise the flavor of the wine being served. Arugula was also blended into sauces for added potency and was notably used in the famous dish moretum. The name moretum roughly translates to mean “salad” and was traditionally a combination of cheeses, greens, oils, vinegar, and herbs pounded together using a mortar and pestle and served with bread. Another version of a Roman Arugula-herb sauce was poured over salted fish and served as an appetizer with olives, bread, or vegetables. Arugula provided pungency in sauces and was believed to help awaken drowsy people, bring good luck, and provide a clear mind. In the modern-day, Arugula is still a favorite green for Italian salads and is incorporated into pasta, pizza, rice, and roasted meat dishes. Arugula is also used to make rucolino, an after-dinner liqueur served as a digestif made from spirits infused with arugula, lemons, and spices.
Geography/History
Arugula is believed to be native temperate regions of the Mediterranean in Southern Europe and has been growing wild since ancient times. The plant's first written record dates back to the 1st century CE, and the spicy greens were widely used in Ancient Egyptian and Roman empires. Arugula was once believed to be an aphrodisiac, used in combination with lavender as a love potion to awaken the mind and body. Later in the early middle ages, the greens were naturalized in regions of Northern and Western Europe and became a common salad green incorporated in both upper class and civilian kitchens. Arugula was eventually introduced to the New World through European immigrants, and over time, the greens have experienced periods of immense popularity to seasons of disdain, with the most recent surge in the 1990s among American chefs and consumers. Today Arugula is common worldwide, cultivated through commercial growers and sown in home gardens as a pest-resistant plant. The nutty greens are also sold through farmer’s markets, specialty grocers, and supermarkets.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
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(619) 295-3172 [email protected]
Fresh arugula is a favorite for salads in Crete. …Arugula leaves are harvested at two stages for unique flavors. Early-picked, tender greens have a milder, sweeter taste and delicate texture. When mature, the leaves adopt a bold, peppery, and slightly bitter profile with notes of nuts and mustard. Their smooth, bright green appearance and frilled edges make them visually appealing in culinary applications.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Arugula is versatile and pairs well with fruits like berries, melons, and pears, as well as cheeses such as parmesan, gorgonzola, and goat cheese. It complements meats including poultry and beef, nuts like walnuts and almonds, and seafood. Enjoy it fresh in salads, on pizzas, in sandwiches, or as a spinach substitute in omelets. Proper storage involves wrapping in a paper towel and placing in a plastic bag in the crisper drawer, where it lasts 3 to 10 days.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
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(619) 295-3172 [email protected]
in Europe it is also known as Rucola, Rocket Roquette and Ruchetta. This Arugula is from JR Organics in Escondido….Arugula, botanically known as Eruca sativa, belongs to the Brassicaceae family. It offers a peppery flavor and is rich in nutrients like vitamin A for organ health, vitamin C to boost immunity, and calcium for bone strength. The greens also contain glucosinolates, compounds believed to have detoxifying properties, which contribute to their distinctive bitter taste. Native to the Mediterranean, Arugula has been cherished for culinary and medicinal uses for centuries.
Peri Kalou Organic Store
Kosmon 29, Iraklio 712 01, Heraklion, Crete, Greece
Fresh arugula is a favorite for salads in Crete. …Arugula has a rich history dating back to ancient civilizations. It was used in Ancient Egypt and Roman empires, where it was believed to act as an aphrodisiac and was sometimes mixed with lavender as a love potion. In the early middle ages, it spread to Northern and Western Europe, becoming a popular salad green in kitchens across social classes. Its popularity surged again in the 1990s among American chefs and consumers, cementing its place as a versatile leafy green.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Arugula has deep roots in Italian cuisine, dating back to Ancient Rome, where its peppery leaves were key salad components, mixed with romaine and chicory for balance. It featured in the dish moretum, a blend of cheese, greens, oils, vinegar, and herbs, traditionally served with bread. Arugula was also used in herb sauces for salted fish appetizers. Modern uses include pasta, pizza, and even rucolino, a liqueur infused with arugula, lemons, and spices.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Arugula leaves can be picked young for a sweeter, milder taste or harvested mature for a distinct peppery, bitter flavor with hints of mustard, nuts, and grass. The leaves are smooth, bright green, and often have veined and frilled edges. They’re attached to fibrous stems that contribute to their crisp, succulent texture, making them versatile for fresh or lightly cooked dishes.
Jr Organics
31030 Rodriguez Rd, Escondido, CA 92026
(760) 453-4144
From JR Organics……Arugula is known for its nutty, peppery flavor and versatility. You can enjoy it fresh in salads, blended into pesto, layered in sandwiches, or lightly cooked in dishes like pasta, rice, and pizza for a milder taste. Pair arugula with fruits, cheeses, nuts, meats, and seafood for unique flavor combinations. To keep it fresh, wrap the leaves in a paper towel and store them in a plastic bag in the refrigerator for up to 10 days.
SPECIALTY PRODUCE
1929 Hancock St San Diego 92110
View on Instagram
(619) 295-3172 [email protected]
Arugula, scientifically known as Eruca sativa, belongs to the mustard family and has been cultivated for both medicinal and culinary purposes for thousands of years. Native to the Mediterranean, this herbaceous annual grows 20 to 70 centimeters in height and is rich in nutrients like vitamin A, vitamin C, calcium, and glucosinolates, which contribute to its detoxifying properties and distinctive peppery, slightly bitter flavor. It is also commonly referred to as Rocket or Rucola in Europe.
L.O.V. Farms LLC
Arugula is native to the Mediterranean and has been valued since ancient times, with its earliest record dating back to the 1st century CE. Known for its spicy greens, it was used in Ancient Egyptian and Roman empires, often believed to be an aphrodisiac. Introduced to the New World by European immigrants, its popularity surged in the 1990s among American chefs. Today, arugula thrives worldwide in gardens and markets as a pest-resistant and flavorful ingredient.
Campo de' Fiori
Campo de' Fiori, 00186 Roma RM
Arugula has been cherished in Italian cuisine since Ancient Rome, where its peppery, frilled leaves were used in salads and sauces. Romans often blended arugula with romaine and chicory or crafted dishes like moretum, a mortar-pounded mix of cheeses, greens, and herbs. Arugula was believed to awaken minds and bring good luck. Today, it thrives in Italian culinary staples, from salads and pasta to rucolino, an arugula-based liqueur.
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