Arugula or "rocket" seed has been documented as an aphrodisiac since the first century A.D. Arugula is sometimes called rocket, maybe because it grows from seed to maturity so quickly.
Arugula greens are frequently used in salads and pasta. It’s a cool-weather green and is often quite sandy and may require several washings. Peppery and bright, it is a salad that makes you sit up straighter.
Arugula is often viewed as a salad green, but it's actually a herb, a member of the mustard family, which explains it's bold, nippy flavor. If you want a more muted flavor, choose young arugula, which has small leaves. 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. Arugula is often pulled up roots and all. In commercial operations it is often cut, bunched and packed into cartons in the field, much like spinach.
Furthermore, arugula is a bitter green, also know as “aromatic” by people who find bitter to be too negative a word. It has a peppery flavor that kicks in a few seconds after you begin to chew on it. Arugula is an uber-food for some of us and a good complimentary addition to any soup you're making. Perhaps based on its taste and nutritional values, arugula is often chosen over broccoli, some might say broccoli's closest competitor. Arugula is also very low in calories and is a excellent source of vitamins A and C, folate, calcium and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked and served as a side dish.
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