Farmers Daughter Herbs

 

arugula

Arugula  

Eruca sativa

 

An herb with a with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves, and it is sold loose or banded in bunches. Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It's gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches, chicken and tuna salads, egg dishes, pasta and tomato dishes, and saut?d vegetables.
Also called Rockette or Rocket in other countries.

A culinary staple since Roman times, arugula has been touted as a potent aphrodisiac, to "set the blood on fire": a country girl would arrange some arugula leaves underneath her pillow to dream of a future husband.

 

 

Arugula and Potato Soup

  • arugula potato soup2 lb. new potatoes
  • 1 qt. vegetable stock
  • 1 bunch arugula, well washed
  • pinch of cayenne pepper
  • Freshly ground black pepper
  • Rock or sea salt
  • 1/4 loaf stale Italian bread, torn into chunks
  • 4 cloves garlic, thinly sliced
  • 2 tbsp. extra virgin olive oil.
  •  
1. Dice the potatoes and place them in a saucepan with the stock. Bring to a boil and simmer for 15 min. or until tender.
2. Tear the arugula leaves and add them to the pan. Simmer 15 min. longer.
3. Add the cayenne pepper and season the soup to taste with the black pepper and the salt.
4. Add the bread and remove it from the heat. Cover the soup and let it stand for 10 min.
5. Saute the garlic in the oil until golden brown and slightly crisp.
6. Serve the soup garnished with sautéed garlic and, if desired, additional oil.
 
 
Arugula's robust, peppery taste will add tang to green-leaf salads, but it may take getting used to. Start by mixing arugula with butter lettuce, endive or romaine. Adding arugula to any salad mix instantly boosts it's flavor and nutritional value.