Known in other parts of the world as “rocket”, arugula is a delicious early summer vegetable from the brassicaceae family. It is a rich source of certain phytochemicals that have been shown to combat cancer-causing elements in the body. Arugula is also a great source of folic acid and Vitamins A, C and K. As one of the best vegetable sources of Vitamin K, arugula provides a boost for bone and brain health.
Centuries ago Romans discovered an unlikely quality of this leafy green. Finding that those who ate it on a regular basis were more sexually energized, it became revered as a powerful aphrodisiac. It has since been used as a sensual enhancer throughout many regions of the world, and often combined with other aphrodisiac herbs like lavender and chicory to create a somewhat of a love potion!
Source: “Why You Should Be Eating More Arugula” from Full Circle
Storage Notes
If the roots are still intact, wrap the stems in a moistened paper towel and place in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer). Keep loose leaves in a plastic bag.
Usage Notes
Arugula tends to be gritty, so rinse the leaves thoroughly. The greens can be stirred into pasta and scattered on pizza. Arugula is at its best in salads: Drizzle it with extra-virgin olive oil and lemon juice and top with shaved Parmesan, salt, and pepper.
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