Arugula – Herb often mistook as a salad plant

arugulaArugula is an herb often mistaken to be lettuce, is known with various names as per its culinary usage. In different languages it is known in different names, the English call it as rocket; the French call it roquette, which is derived from the Italian rochetta. It is the member of the mustard family and it is native to the Mediterranean land and is been grown there since the Roman era. This is basically found from spring to summer and is grown under the shade of an airy tree. There are three species of Arugula and they are known as Eruca Sativa, Diplotaxis tenuifolia and Diplotaxis muralis.

The leaves are plucked while young as the flavors are not as bold as the older leaves and they are available in specialty produce markets and in some supermarkets. These leaves that resemble radish leaves are sold in small bunch with root attached. Arugula is highly perishable and should be consumed within two days of purchase. Arugula has a peppery mustard flavor with a bitter sting and aroma, and its culinary usage of this leaf comes when it is used in salads, soups, vegetables, meat and in Italy it is used as a pizza topping and in pasta. They should be thoroughly cleaned before using.

Arugula is used after steaming in salads with mushrooms, oranges, as pesto, with beets and red onions. It is also used with mutton, beef and pork; over pasta, cheese and potatoes. It is used in chickpea dips, souffle and over avocados. This herb is rich in iron, Vitamin A and C and is very low in calories, giving two calories in a half cup serving. To know more recipes goto: Gourmet

Today's Top Articles:

Scroll to Top