Arugula is related to both the radish and watercress, and the flavor of the leaves is similarly hot and peppery.
The leaves can be between 3 and 8 inches (7.5–20 centimeters) in length, depending on the maturity of the leaf. Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.
Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked. It is excellent sautéed lightly in olive oil or steamed and added to pasta dishes. Arugula can also be made into pesto.
The leaves can be between 3 and 8 inches (7.5–20 centimeters) in length, depending on the maturity of the leaf. Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.
Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked. It is excellent sautéed lightly in olive oil or steamed and added to pasta dishes. Arugula can also be made into pesto.
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