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
- 2 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.