Arugula (Rocket) (Eruca vesicaria (syn. Eruca sativa))
About Arugula (Rocket)
Arugula isn’t your average salad green. With its bold, peppery bite and nutty undertones, it brings serious attitude to otherwise gentle dishes. Used fresh in salads, wilted into pastas, or blitzed into pesto, arugula adds vibrancy and edge.
Also known as rocket (UK), roquette (France), or rucola (Italy), it’s one of the most flavorful leafy greens out there.
The History of Arugula (Rocket)
Arugula has been cultivated since Roman times, when it was believed to be an aphrodisiac and was often combined with other bitter greens in herbal tonics. Ancient texts mention its use in fertility rituals and even in love potions.
It remained a staple in Mediterranean diets for centuries — particularly in Italian cucina povera — before becoming trendy in global food circles in the late 20th century. Its surge in popularity came with the rise of farmers’ markets and a push toward punchier greens in salads.
The Science of Arugula (Rocket)
Arugula’s signature zing comes from glucosinolates, which break down into isothiocyanates — the same compounds found in mustard, radish, and wasabi. These give it a sharp, spicy kick that fades quickly after cooking.
It also contains erucin, a compound studied for potential antioxidant and anti-inflammatory properties. Arugula is nutrient-dense, especially rich in vitamin K and folate.
The Geography of Arugula (Rocket)
Arugula thrives in cool, temperate climates with well-drained soil. It grows quickly — often ready to harvest within 3–4 weeks of planting — making it a favorite for home gardens and urban farms.
It’s cultivated extensively across Italy, Spain, the U.S., and the Middle East. In hotter regions, it tends to bolt quickly, developing even more pungent flavors.
Varieties of Arugula (Rocket)
Astro
Mild and tender with broad leaves. Ideal for salads and baby greens mixes.
Wild Arugula (Diplotaxis tenuifolia)
Smaller, spikier leaves with a more intense, lingering pepperiness. Common in Italian cooking.
Dragon’s Tongue
Distinctive purple-veined leaves with a deep, spicy flavor and striking appearance.
Wasabi Arugula
A newer cultivar with an intense horseradish-like burn. Great for sushi bowls or bold salads.
Olive Leaf Arugula
Unusual narrow leaves resembling olive branches. Delicate flavor and great for plating aesthetics.
FAQs All your questions about Arugula (Rocket): answered
Is arugula a lettuce?
No — it’s a member of the brassica family (like broccoli and mustard), not a true lettuce.
Why does arugula taste bitter or spicy?
It contains compounds similar to mustard oils. The flavor intensifies with age, heat, or bolting.
Can you cook arugula?
Yes. While often used raw, it can be sautéed, stirred into hot dishes, or made into pesto.
How do you store arugula?
Wrap it in a dry paper towel and keep in a sealed container in the fridge. It’s very moisture-sensitive.