GENERAL INFO
Arugula is a promising green for the Midwest with a spicy flavor that can compete with lettuce. [1]
Arugula is a collective name for a number of species of the Brassicaceae with pungent leaves, but principally Eruca sativa Mill. This species has been known since antiquity and is listed in the Greek herbal of Dioscorides ( Materia Medica ) written in the first century (Fig. 1) as well as the English herbal of John Gerard (1597). [1]
The United States of Arugula is a book about one of the happiest developments of our time: the quantum leap forward in food choice, food quality, and culinary sophistication in America in the last sixty years or so. [2]
Arugula is an aromatic, peppery salad green. It is also known as roquette, rocket, rugula and rucola, and is very popular in Italian cuisine. It grows wild in Asia and all over the entire Mediterranean and has been known to be cultivated and enjoyed in places as exotic as the north of Sudan. In Roman times arugula was grown for both its leaves and the seed. [3]
A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era. [4]
Called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. [5]
Introducing an herby vegetable that's easy to grow and tastes great! Available for harvest in less than 50 days after planting, arugula is a can't-miss hit in the garden as well as the kitchen. Try it on pizza, in salads or right now with this recipe for Quick Garbanzo Bean Toss. [6]
I guess he just got too uppity for some folks. No luckybrand, people are harping on him because he thinks Iowa voters shop at the upscale, non-existent (in Iowa) Whole Foods, and that the rising cost of Arugula is an "everyman" concern. Coupled with his recent comments about "bitter" people, some of us think he's a snob. [7]
It's kind of convoluted, and I've done almost no research, but I believe Getty Oil is owned by Lukoil - a Russian company - and licenses the Getty name from Getty Real Estate, the company that owns the name. - and it's a wild guess - the Getty in Pacific Heights gets money from a Russian company and uses it to host a fundraiser for Obama. Sure, it's a stretch, and hyperbole is often my middle name, but how many coincidences are there in politics? Arugula is a red-herring. [7]
Arugula arugula, photo credit: gourmetsleuth.com About Arugula Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. [9]
Arugula is a common component of the popular "field greens" lettuce mix, mesclun. [6]
Arugula is a small leafy plant. It is often grown in a tight spacing of 1 square inch per plant. [10]
Arugula is a fast growing, cool-season crop and flowers under long days and high temperature. This crop appears well adapted to the Midwest and offers the possibility of a specialty green that could be available over a long period with season extension techniques as it is adapted to greenhouse culture. [1]
Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sauted in olive oil. [11]
Arugula is a low-growing annual with dull-green, deeply-cut, compound leaves which have a distinct spicy-pungent flavor (Palada and Crossman 1999). Like other Brassicas, it contains glucosides such as allyl sulphonocyanate while the seed oil contains erucic acid (Nuez and Hernandez 1994). [1]
Arugula is an ancient crop referred to by Dioscorides in the first century (Gunther 1933). [1]
The pesto recipe using arugula sounds great — thank you. Another good recipe using arugula is the Tomato-Arugula Provencale in the Silver Palate New Basics cookbook. It can be used as a topping for pizza, bruschetta, or as a sauce for any number of things. [12]
Arugula is a very easy to grow plant and spacing can be adapted to suit your needs. [10]
Arugula is also known as rocket (English), roquette (French), rucola or rughetta (Italian). [1]
Arugula provides the same flavor impact as onions, but without the aftertaste. [8]
KEY TOPICS
Section Contents:
* Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto.(More…)
* E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), also known as arugula or rocket, is an edible plant.(More…)
* Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor.(More…)
* Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs.(More…)
* I'm speaking as a fellow Harvard grad and denizen of the fine town with the nearest whole foods to Iowa (Omaha), and I didn't know what arugula is either.(More…)
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto. [9] Insalata di finocchio, rucola e parmigiano by Chef Ken Calascione Ingredients 2 fennel bulbs 2 cups arugula 1 lemon, juiced Parmigiano cheese Extra virgin olive oil Freshly ground pepper Directions Loosely arrange the arugula on the bottom of a shallow salad bowl, and then add some ground pepper and drizzle some olive oil on top. Cut off the stems and leafy tops of the fennel, then finely slice the fennel into thin rounds and spread the slices over the arugula. [9] Pour the lemon juice over the fennel and arugula and drizzle with more olive oil and grind more pepper on top. Shave the parmigiano with a potato peeler and cover the salad with the cheese, then serve. [9]
On A Rocket Salad, includes, 9 egg yolks and 6 whole eggs, avocado oil, avocado, arugula (rocket), sun dried tomatoes and Parmesan cheese. [9] Arugula, Orange and Red Onion Salad Arugula, Orange and Red Onion Salad - features orange or grapefruit segments with sweet red onion, arugula and olive oil. [9] Nutrition Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories. History and Lore In Roman times Arugula was grown for both it's leaves and the seed. [9] Arugula arugula, photo credit: gourmetsleuth.com About Arugula Arugula is an aromatic salad green. It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine. [9]
Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process. [9] Arugula Pesto 1 bunch arugula, stems removed (about 4 ounces) 2 3/4 teaspoons of coarse or Kosher salt 1/3 cup extra virgin olive oil Freshly ground pepper to taste Fill a large bowl with ice and add water, set aside. [9]
E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.), also known as arugula or rocket, is an edible plant. It is a species of Eruca native to the Mediterranean region, from Morocco and Portugal east to Jordan and Turkey. It is closely related to Eruca vesicaria and included by some botanists in that either as a subspecies E. vesicaria subsp. sativa or not distinguished at all; it can be distinguished from E. vesicaria by its early deciduous sepals. [13] The term arugula (variations of Italian dialects around arigola ) is used by the Italian diaspora in Australia and North America and from there picked up as a loan word to a varying degree in American and Australian English, particularly in culinary usage. [13]
Arugula is a spicy little leaf, which some describe as bitter and others characterize as having a "peppery-mustardy" flavor. Because it is so potent on its own, it is often mixed with milder greens to produce a nice balanced salad. It can also be sauted in olive oil. [11] You can substitute most any green for arugula, but the closest matches are Belgian endive, escarole, and dandelion greens. [11]
Most leafy vegetables that can be eaten raw are used: all varieties of lettuce, garden cress and watercress, endives, cabbage, spinach, escarole, romaine (cos), arugula, and fresh herbs. Other vegetables, raw or cookedtomatoes, onions, cucumbers, peppers, beets, and so onmay garnish the green salad. [14] Link to this article and share the full text with the readers of your Web site or blog-post. If you think a reference to this article on "arugula" will enhance your Web site, blog-post, or any other web-content, then feel free to link to this article, and your readers will gain full access to the full article, even if they do not subscribe to our service. [14]
I'm speaking as a fellow Harvard grad and denizen of the fine town with the nearest whole foods to Iowa (Omaha), and I didn't know what arugula is either. [15] We can get fresh arugula direct from the grower at the local farmer's market every Wed. and Saturday. [15] We'd be better off as a nation if Iowa farmers were paying attention to the price of Arugula (or apples) in Chicago. [15]
IN-DEPTH
Section Contents:
* Arugula is an aromatic, peppery salad green.(More…)
* This seems to be a variation on my Italian neighbor's Tuna & Spaghetti.(More…)
* Known also as rocket rocket, Italian cress cress, roquette, and rucola, arugula has elongated dark green leaves that are lobed like the leaves of an oak.(More…)
* I went into the kitchen figuring I would make the pesto using the same ingredients that are in my basil pesto: olive oil, pecorino romano (or parmesan) cheese, garlic, and some fresh parsley to mellow out the peppery flavor of the arugula.(More…)
* As has been pointed out again and again, arugula is not a delicacy.(More…)
* The United States of Arugula is a book about one of the happiest developments of our time: the quantum leap forward in food choice, food quality, and culinary sophistication in America in the last sixty years or so.(More…)
* In relatively small quantities, shreds of arugula can add a touch of spice to any salad without overwhelming it.(More…)
* Arugula is a low-growing annual with dull-green, deeply-cut, compound leaves which have a distinct spicy-pungent flavor (Palada and Crossman 1999).(More…)
* Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!)(More…)
* Called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor.(More…)
* Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli.(More…)
* Reviewed on Jul. 29, 2005 by Rushlove Very Good!(More…)
* The bugs and snails don't seem to touch it (they go for the lettuce instead).(More…)
* What I wouldn't give for a couple of bunches now!(More…)
* Arugula performs best under cool temperatures and is therefore grown from seed in early spring or late fall (plant as early in the spring as possible).(More…)
* I love how the arugula pesto works with the ricotta - the result is creamy but not heavy, sporting lots of brilliant green color and plenty of peppery, rocket notes.(More…)
* With the motor running, add the olive oil, salt and garlic, followed by the arugula and basil; mix until well combined and smooth.(More…)
* Sounds like a winner here, Charli!(More…)
* You might toss the petite greens into salads or soups, pastas or poultry but you simply must give arugula a try.(More…)
Arugula is an aromatic, peppery salad green. It is also known as roquette, rocket, rugula and rucola, and is very popular in Italian cuisine. It grows wild in Asia and all over the entire Mediterranean and has been known to be cultivated and enjoyed in places as exotic as the north of Sudan. In Roman times arugula was grown for both its leaves and the seed. [3] Arugula has uses beyond salad: it can be sauteed or cooked in many other ways. [3]
This seems to be a variation on my Italian neighbor's Tuna & Spaghetti. She uses canned pasta-ready tomatoes and adds thyme in addition to the red pepper flakes and garlic. It's quick and easy to make and I always have the ingredients in my pantry. As soon as my arugula is ready, I will definitely try this version! Thanks Elise. This is a quick and very easy recipe. I whipped it up right before going to work this afternoon. [16] The photos are beautiful on this, they really show the beauty of a simple dish. My husband makes this all the time, but uses baby spinach and sometimes some chopped tomato. It is delicious. Thanks for posting this, I'll use it to remind my husband that he can and should cook more often. I have made this with spinach to excellent results, thought the bite of the arugula would probably fare better with the hot pepper. [16] I've just made this for a second time now, and found a couple of tweaks that I LOVE. First time I made it I used spinach but that seems to make it a little bland. This time I used the arugula AND added a little lemon juice and a teensy bit of balsamic vinegar. [16] I would suggest cutting the arugula before adding to the mixture. Otherwise, a good receipe. We made this a few nights ago using baby spinach (although I'd love to try it with arugula - just didn't have any on hand) and adding sun-dried tomatoes and artichoke hearts. [16]
Sure it tastes amazing with arugula, but it can be successful with any form of greens. Even my father, who often times forgets that simple dishes can be the best dishes, loved this. [16] When the pasta is done mix it in with the sauce and add fresh arugula which will wilt with the heat of the sauce and pasta. [16] Depending on the size of your pot and skillet, either add the arugula and the tuna mixture to the pasta in the pasta pot, or add the drained pasta to the skillet with the tuna mixture and add the arugula. [16]
If you don't have arugula, you can probably substitute fresh spinach to a similar effect. [16] Subbed spinach for arugula and added pine nuts. Made this tonight with arugula from our local farmers market (in Phoenix) and water-packed albacore (from the fish docks in San Diego), it was wonderful! Definitely a keeper. [16]
Four. This looks really good! And the best thing is that I keep everything, besides the arugula, in my pantry. This looks like an updated, faster, and gourmet version of "tuna casserole". [16]
There are indeed class implications. If Obama had wanted to show he's out of touch with the average taxpayer, the arugula question was spot on. Ask the server at the Maid-Rite if they have arugula for your sandwich and they'll look at you sideways. The families the left likes to describe as "at risk" aren't eating much arugula, if they eat salad at all. [7] I'm not sure exactly what this means (not having my Gibberish-English dictionary handy) but I'm guessing the implication is a less "fancy," well-schooled Obama would eat collard greens instead of arugula? (Although, I'm not sure that collard greens are a Kenyan or a Kansan staple that would've been handed down.) [7] When your the near abused Barack Hussein Obama the child they are collard greens. When you are the court ordered Barack Hussein Obama person of privilege, who graduated from Columbia University and Harvard Law School on various types of merit dollars, those greens become arugula. The one life course ignored by Obama and the rest of his clan is humility. [7]
Well, ironically, arugula, aka roquette or rocket, is a spicy cousin of the humble mustard green, a staple of the "lower income" southern diet. It's very easy (and cheap) to grow your own, as we have in our back yard garden. [7]
Clearly I'm not in the mainstream on this one, but I think it's far funnier that when D'oh-bama asked Iowa voters if they had been into Whole Foods and seen the price of arugula, there were no Whole Foods stores in Iowa. [7] I guess he just got too uppity for some folks. No luckybrand, people are harping on him because he thinks Iowa voters shop at the upscale, non-existent (in Iowa) Whole Foods, and that the rising cost of Arugula is an "everyman" concern. Coupled with his recent comments about "bitter" people, some of us think he's a snob. [7]
No wonder Obama thinks people are so bitter these days. He sees the world through arugula colored glasses He sees the world through arugula colored glasses. [7] It's kind of convoluted, and I've done almost no research, but I believe Getty Oil is owned by Lukoil - a Russian company - and licenses the Getty name from Getty Real Estate, the company that owns the name. - and it's a wild guess - the Getty in Pacific Heights gets money from a Russian company and uses it to host a fundraiser for Obama. Sure, it's a stretch, and hyperbole is often my middle name, but how many coincidences are there in politics? Arugula is a red-herring. [7]
Where I live, arugula is just something you use in salad (and appears on nearly every restaurant menu), and is wholly bereft of class or political implications. [7] I admit to never (knowingly) eating arugula. I do remember watching a TV news story of President George H W Bush shopping at a grocery store with a news crew during his 1992(?) campaign, and being surprised at the "new" laser bar code scanner. I believe this was after a reporter asked him how much a loaf a bread cost, or something like that. [7] We'll have to add the Arugula image to our Snobwear Snobwear collection if CafePress puts our products back up. They've yanked our merchandise based on "content policy usage" concerns, which we have already addressed. [7] I have never been much of an arugula fan because it's a little too "bitter" for my taste. [7] Obabma is pro illegal invaders because they pick the arugula American hicks won't pick. [7]
Known also as rocket, Italian cress, roquette, and rucola, arugula has elongated dark green leaves that are lobed like the leaves of an oak. [17] In the ground, the plant resembles a loose lettuce with long, slender leaves. Arugula is related to both the radish and watercress watercress, and the flavor of the leaves is similarly hot and peppery. [17] I am sorry to hear that arugula causes allergies in some people. I do not have any experience in that area, but for those who are not allergic, arugula is such a nice addition to the salad. It has a nice peppery taste and it adds a little kick to the salad. [17]
Arugula can also be made into pesto pesto and served with pasta or potatoes or as an accompaniment to roasted or grilled meats. [17] Allergic reaction or over reactions wile eating or after eating Arugula. It also enables you to find the best quality of foods on any market by testing it on the spot!. [17] Arugula ( Eruca vesicaria sativa ) is a leafy green herb of the mustard mustard family. [17] My favorite is arugula with: (1) pignoli nuts, (2) parmagianno and (3) vineagrette (virgin olive oil + balsamic vinegar). It's the perfect antipasta before veal. [17] I'd avoid arugula! Each time you eat it, you may be increasing your chances for a more severe reaction. Perhaps discuss this with your physician, particularly if you have any other allergies (even nonfood). [17] I get deathly sick every time I eat arugula. I was wondering if this happens to anyone else. [17]
AND don't drink wine while eating the arugula. Sometimes, those with plant allergies such as hay fever or rose fever may experience unpleasant symptoms after eating plants in the same family as the ones they're allergic to. I don't know if this is the case with your reaction to arugula, but it's worth thinking about. [17] Arugula is very low in calories and is a good source of vitamins A and C, folate folate, calcium calcium, and magnesium magnesium. It can be eaten raw, added to salads with other salad greens salad greens, or cooked. [17] I also have disorientation symptoms and the effect of eating arugula is like some sort of chemical poisoning. [17] Something in arugula makes me have the dry heaves for three days after ingesting it. [17]
I went into the kitchen figuring I would make the pesto using the same ingredients that are in my basil pesto: olive oil, pecorino romano (or parmesan) cheese, garlic, and some fresh parsley to mellow out the peppery flavor of the arugula. [18] I also decided I would quickly saute the garlic in olive oil to get rid of some of that raw garlic kick. When a foodie friend a foodie friend emailed me and said that she often just tossed fresh arugula with hot pasta, for some reason I had the brilliant idea to add the arugula to the olive oil and garlic and cook it down a bit, thinking it would mellow out the flavor as well. [18]
One recipe I found didn't even include garlic, and one was made with nothing but arugula and olive oil. A few of the recipes called for blanching the arugula in boiling water, plunging it into an ice water bath, and then squeezing the leaves dry, but none of them said why they did this. [18] Food bloggers from around the world participate, and you never know what interesting new edibles you'll discover each week in the Sunday night roundup Sunday night roundup. Because garlic, olive oil, and garbanzo beans are some of the World's Healthiest Foods World's Healthiest Foods (not to mention how good arugula is for you), this post also fits right in with ARF/5-A-Day ARF/5-A-Day. [18] Anyway, I ended up basically trying to saute 14 ounces (which is a lot) of arugula at once. It wasn't pretty. It did cook down eventually, but then I had to drain off all the water in the pan, and I think a lot of my olive oil went down the drain with it. [18] My 4x6 plot of arugula is almost ready, I've been putting the thinned plants into salads, but I can't wait for the first salad of argula with breseola and parmaggiano reggiano. I'm going to try canning pesto this year, just got a pressure canner yesterday, I'll let you know how it goes. [18] May 25, 2006 11:05 PM May 25, 2006 11:05 PM Beverley, UK said. I know you already think I'm daft but I had to google Arugula! I now know it's called Rocket over here and oddly enough have had a packet of seeds sat on my windowsill for a while, waiting for an excuse to get sown. [18] Clare Eats Clare Eats said. You are soo funny sweetie :) Love that the arugula took over your life LOLOLOL perhaps a reason to blanch the arugula (besides remove water) is to help sterilise it? surely it would last longer then??? I am going to have to make this you know. [18] Don't you just love how easy it is to grow arugula? Our patch has been reseeding itself for the last ten years. [18]
Feel free to personalize it by adding more or less of any ingredientor adding some of the ones listed above. Most pesto recipes call for more olive oil than thissome as much as an entire cup. Following the recipe are all kinds of things I did with this yummy stuff, including a second recipe I created for Arugula Pesto Cream Cheese Spread, as well as one of my new all-time favorite foods. [18] My goodness. The top hit was in fact from fellow food blogger Elise at Simply Recipes Simply Recipes, who puts toasted walnuts in her arugula pesto her arugula pesto and often makes it using a mortar and pestle. [18] Now this is all well and very, very good, but my arugula pesto did not truly come into its own until I found myself one evening with a little too much homemade pizza dough (click here here for my recipe) and decided to make myself an 8-inch arugula pesto pizza to tide me over until the homegrown beef salami pizza was ready. [18] If you thought it took me a long time to get around to posting this article, you should be glad I started researching arugula pesto recipes after I'd already come up with mine. Otherwise I would most likely either still be sitting at the computer, dazed and google-eyed (pun intended), or in the kitchen trying yet another variation. [18] There are dozens of other combinations you could make (I read one recipe that suggested arugula pesto, cheddar cheese, and fresh tomato slices), but for me the simplest is often the best. [18] The only other thing I want to mention is that young arugula leaves will make the best pesto. As the leaves mature, they get increasingly stronger in flavor (how strong will depend on the variety you're growing). [18]
My first batch was sublime: smooth but with just enough of that peppery kick to know that you were eating arugula. (A very picky eater, who won't even eat basil pesto unless it is buried in pizza sauce, even thought my arugula pesto was delicious.) [18]
As has been pointed out again and again, arugula is not a delicacy. If you haven't tried it, do, but let's not pretend he tsk, tsked the price of beluga caviar. [7] Succession plantings ensure a supply of fresh arugula leaves all summer long. [17] Once harvested, arugula leaves spoil quickly and should be used within a couple of days. [17]
The United States of Arugula is a book about one of the happiest developments of our time: the quantum leap forward in food choice, food quality, and culinary sophistication in America in the last sixty years or so. [2] In my view, their contributions to American life are on a par with those of Americans who innovated in other fields: Mark Twain, Susan B. Anthony, Charles Ives, Orson Welles, Walt Disney, Charlie Parker, Elvis. (Well, maybe not Elvis.) Their stories are rich, and they are told in The United States of Arugula. For a fuller overview of the book, read its preface preface. [2]
Summary: A Chicago Tribune article cited Barack Obama's statement, "Anybody gone into Whole Foods lately and see what they charge for arugula?" in an appearance at an Iowa farm as evidence that Obama has had more success among "wine-track" voters than among "beer-track" voters — though arugula is grown by Iowa farmers and is available at grocery stores throughout the state. [19] As Media Matters for America documented documented, however, arugula is grown by Iowa farmers and is available at grocery stores throughout the state. The Tribune offered purported evidence of Obama's "wine-track" affinity — citing a portion of his stump speech to claim "Obama seems to prefer wine to beer" and noting that "it was white zinfandel with an Obama logo on the bottle that was for sale at a rally one recent evening in Dubuque, Iowa." [19]
In relatively small quantities, shreds of arugula can add a touch of spice to any salad without overwhelming it. It is also excellent as the dominant or even sole green in a salad with fruit or a fruity dressing to offset its pungency. To those who find it a bit too peppery for their taste, a portion of the arugula in any of these recipes can be replaced with spinach. This is an excellent dressing for an arugula and/or spinach salad. [20] Dressing: 2 tablespoons minced shallot 3 tablespoons vegetable broth 3 tablespoons extra-virgin olive oil 1 1/2 tablespoons balsamic vinegar 1/2 teaspoon Dijon mustard 1/4 teaspoon salt or to taste Freshly ground pepper to taste Salad: 1/2 cup chopped walnuts 2 firm red Bartlett pears 5 cups butterhead lettuce (Bibb or Boston) washed, dried and torn into bite-size pieces 4 cups arugula, trimmed, washed and dried 1. [20] Salad: 1 large fennel bulb 1 red onion, shaved paper thin 2 cup mandarin orange segments 6 bunches fresh arugula 1 cup walnuts 1/2 cup pomegranate seeds (optional) Vinaigrette: 1 1/2 tablespoons red wine vinegar 1 cup canola oil 1 teaspoon Dijon mustard 1 teaspoon kosher salt 1 teaspoon turbinado or other brown sugar 1/2 teaspoon freshly ground black pepper 1. [20]
A few cloves of sweet roasted garlic are a nice addition. 2. Older arugula can be bitter; this pesto can be cut with fresh spinach for milder flavor. 3. [20]
Drizzle the arugula with half of the olive oil and the lemon juice; toss to coat and divide among 4 salad plates. 2. [20] To the uninitiated, arugula can take some getting used to, though it is an easily acquired taste if properly presented. [20] Toss the arugula, fennel and onion with vinaigrette, divide among serving plates and top with mandarin orange slices, walnuts and, if desire, pomegranate seeds. [20] Arugula is now widely available in farmers markets, even though it is still seldom seen in the average American supermarket. [20]
Arugula is a low-growing annual with dull-green, deeply-cut, compound leaves which have a distinct spicy-pungent flavor (Palada and Crossman 1999). Like other Brassicas, it contains glucosides such as allyl sulphonocyanate while the seed oil contains erucic acid (Nuez and Hernandez 1994). [1] Arugula is a collective name for a number of species of the Brassicaceae with pungent leaves, but principally Eruca sativa Mill. This species has been known since antiquity and is listed in the Greek herbal of Dioscorides ( Materia Medica ) written in the first century (Fig. 1) as well as the English herbal of John Gerard (1597). [1] Arugula is a fast growing, cool-season crop and flowers under long days and high temperature. This crop appears well adapted to the Midwest and offers the possibility of a specialty green that could be available over a long period with season extension techniques as it is adapted to greenhouse culture. [1]
English translation is by John Goodyear, 1655. Arugula is widely consumed in Italy where its pungent qualities are appreciated, either consumed alone as a green, as part of a salad mix, as a cooked green, and now very popular as a pizza topping. [1] Arugula is a promising green for the Midwest with a spicy flavor that can compete with lettuce. [1] Arugula has appeared in U.S. markets from California production and can be found in select supermarkets as a specialty green and it is often found in farmer's markets as part of a mesclun mix. [1]
Arugula is also known as rocket (English), roquette (French), rucola or rughetta (Italian). [1] To test the variability for days to flower (DTF) and selection effectiveness for late-flowering, arugula seed from the Italian source Detassis (total surviving population of 1664) and the LFS's from 2000 (total surviving population of 178) were planted in 128-cell trays in the greenhouses of the Department of Horticulture and Landscape Architecture on Jan. 10, 2001. [1] The two Italian commercial sources of cultivated arugula used as a control were by far the best performers for late flowering. They had a combined mean of 103 DTF, which is almost twice the 55 days mean of the USDA collection. [1] To identify sources for late flowering and other horticultural characteristics, the Eruca sativa germplasm collection (163 accessions) from the USDA along with three entries (two of cultivated arugula and one of wild arugula) from Italian seed sources (Detassis, and Florsilva) were planted in the greenhouses on June 7, 2001 (Fig. 2). [1] Seed setting was poor (apparently due to self incompatibility) and only a few seeds from 5 'Astro', 4 arugula and a single 'Sylvetta' plants were collected. [1] Intercrosses produced seed but only bud pollinations produced seed from self-pollination, indicating that self-incompatability is present in arugula and that it could be overcome by bud pollination. [1]
A commercial source of cultivated arugula from Detassis showed large variability for days to first flower (Fig. 3), leaf patterns (Fig. 4) and stem color, and branching habit (Fig. 5). This variability is expected to permit progress using mass selection in the field. [1] Arugula is an ancient crop referred to by Dioscorides in the first century (Gunther 1933). [1]
The lack of difference between lines may reflect a vernalization effect, because the experiment was planted on April 22, when night temperatures still dropped below 0°C. Cold temperatures may have induced flowering in all the arugula lines and checks, eliminating any genetic differences in photoperiod response. [1] The 64 late-flowering selections (LFS) from the previous season and 3 checks ('Astro', arugula, and cultivated arugula from the Italian commercial source Florsilva) were planted on April 17 in the greenhouse under natural light and seedlings field transplanted into raised beds covered with plastic mulch on May 15. [1] For centuries Italian growers have been effectively selecting for late flowering. Despite this selection, there appears to be considerable variability in Italian arugula populations to make further progress. [1] Comparison of flowering distribution between the Italian source Detassis and late-flowering selections (LFS) of arugula. [1]
In mid-August, 18 'Astro', 15 arugula and 9 'Sylvetta' plants, which had not yet flowered, were transplanted into 8-L containers and left to flower. [1] Flowering in arugula seems to be influenced by cold temperature (vernalization), long days, and high temperatures. [1] Mean and distribution of days to 50% flowering on arugula germplasm, grown under 16 hr photoperiod. [1]
Add the tomatoes and sauce and cook for 15-20 minutes on medium low, stirring once in while. (now would be a good time to cook up the pasta!) Add the basil, S & P, and olives and cook for another few minutes while you set the table and perhaps throw together a salad. Add the wild arugula just before serving and pass the cheese for eaters to add or not as they choose. [21] Toss arugula with olive oil, balsamic vinegar, salt and pepper. Add chopped tomatoes and serve. (My 2-year old couldn't get enough of this salad.) [21]
In a food processor pulse together all ingredients except oil and water until arugula is chopped fine. [21] A wonderful salad is made with spicy arugula, shredded radiccio, a few seeded and sliced cucumbers and a simple vinaigrette. Or as a lettuce-replacement on a sandwich. It can get a little pricey because of the bresceaola and reggiano, but my oh my it's good! Place a layer of arugula on a plate. [21] ARUGULA AND TOMATO SALAD from Debbie's kitchen Wash and dry the arugula; tear into bite size pieces. [21]
Toss the arugula into the large bowl with the dressing. Drain the artichokes and fennel, pat dry and toss them into the bowl with the arugula. 5. [21]
Called rocket, roquette, rugula and rucola, arugula is a bitterish, aromatic salad green with a peppery mustard flavor. Though it has long been extremely popular with Italians, American palates often find its flavor too assertive. [5] Arugula is very perishable and should be tightly wrapped in a plastic bag and refrigerated for no more than 2 days. Its leaves hold a tremendous amount of grit and must be thoroughly washed just before using. It's a rich source of iron as well as vitamins A and C. [5] Arugula (which resembles radish leaves) can be found in specialty produce markets and in some supermarkets. It's sold in small bunches with roots attached. [5]
Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. [22] The strong, meaty flavor of the walnuts balances out the astringency of the arugula, a good blend of flavors. I've made pesto both with mortar and pestle and with a food processor. The food processor method is definitely easier but the mortar method produces larger pieces of the arugula (it could be that my mortar is too small for this task). [12] The pesto recipe using arugula sounds great — thank you. Another good recipe using arugula is the Tomato-Arugula Provencale in the Silver Palate New Basics cookbook. It can be used as a topping for pizza, bruschetta, or as a sauce for any number of things. [12]
I usually do half spinach and half arugula, I've done all spinach but never all arugula and I always use pine nuts. [12]
Reviewed on Jul. 29, 2005 by Rushlove Very Good! My husband and I eat raddichio & arugula salad seasoned with olive oil and red wine vinegar everyday with dinner. This was a nice twist on our usual favorite. [23] The sweetness compliments with the spicy/bitter arugula. My one last suggestion to let this salad sit for a few minutes. It tastes better that way. This is a keeper. [23]
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. [23]
The bugs and snails don't seem to touch it (they go for the lettuce instead). Clotilde of Chocolate and Zucchini is always a great source of inspiration and I remembered her intriguing recipe for Pesto de Roquette Pesto de Roquette. I had heard that walnuts are good in pesto so I tried making the arugula pesto both ways - one with pine nuts and one with walnuts. [12]
Arugula provides the same flavor impact as onions, but without the aftertaste. [8] In a blender, throw in: 1 cup of arugula, 1/2 cup of parm cheese, enough evoo to get the blender going and to make it saucy, 4 smashed garlic cloves, lemon juice, red pepper flakes and kosher salt and freshly ground black pepper. [24] I took out the cheese (I'm vegan) but added parsley, basil, arugula, and spinach and I switch off between toasted pine nuts and walnuts. [24]
What I wouldn't give for a couple of bunches now! My fave is adapted from BLT pasta from Food and Wine's Pasta book: Saute chopped bacon (I use Canadian) and drain, add halved cherry tomatoes with a little butter and olive oil and saute briefly, toss in 2 bunches of arugula, salt and (of course, freshly ground) pepper. [25] I got so into my BLT reverie, I forgot to pass on my favorite arugula use: in Turkey, it is always served as a salad with grilled or fried fish, dressed simply with fresh chopped garlic, fresh lemon juice, olive oil and salt. [25] To get the arugula party started, I used about half of one bunch in a salad of mixed greens and smoked trout, and that turned out great. I could hardly rest, with those 2.5 bunches staring right at me. [25] Boy was I surprised while prepping my pie on Sunday to discover that I had purchased three bunches of arugula instead. Don't get me wrong; I'm a lover of the peppery green with a name for every day of the week ( eruca, jirjir, rocket, roqueta, roquette, ruchetta, rucola ) — but three bunches? That's a lot of perishable greens on my hands. [25] I love rocket! One of my favorite ways to eat it is to top an eggy frittata with a bunch of lightly dressed arugula and some shaved Parmigiano. It's divine. I'm gonna try this with buckwheat soba for my gluten-free husband! Thanks, Kim. [25] Don't forget to water. arugula loves the spring and fall weather. It can be planted in the fall and under the cold frame, it will last all winter. [25] Cook whatever pasta you like, and add a bit of the pasta water to the arugula mix while draining, then toss together. [25] Add half of the arugula, toss with tongs to coat, cover and allow to wilt about two minutes. [25]
I solved my arugula dilemma, using nearly every leaf in my pile and I discovered a lovely new way to slurp spaghetti. [25]
Arugula performs best under cool temperatures and is therefore grown from seed in early spring or late fall (plant as early in the spring as possible). [26] Arugula and other leafy greens are packaged in cartons containing 8-10 lb depending on the item. [26]
The peppery, green taste of the arugula is nicely set off by the creamy, sweet pistachios. It might be my new favorite vegetable. It's a cross between broccoli and Chinese broccoli (also know as Chinese cabbage or Chinese kale). It's sweeter and more tender than broccoli with long, delicious stalks. It's mild with a teeny tiny mustard bite. It's totally awesome. It's so mild and tender, you can definitely eat it raw. [27] Blend the pesto until well combined, but you should still be able to see chunks of pistachios and arugula. [27]
I love how the arugula pesto works with the ricotta - the result is creamy but not heavy, sporting lots of brilliant green color and plenty of peppery, rocket notes. [25] Funny, smart, and very hard to put down, The United States of Arugula chronicles America's biggest and most influential culinary personalities and describes the dramatically changed landscape of American food. [4] A rich, frequently uproarious stew of culinary innovation, flavor revelations, balsamic pretensions, taste-making luminaries, food politics, and kitchen confidences, The United States of Arugula is the remarkable history of the cultural success story of our era. [4] In The United States of Arugula, Kamp examines how we went from a nation of Jell-O salads to the gourmet-loving country we are today. [4] I can't imagine a better guide for touring the United States of Arugula. This is a terrific book." [4]
"David Kamp has seduced a tootle of food world idols into spilling the beans about who did what to whom in the decades when America was becoming obsessed with food. His Arugula world is juicy, irreverent, and full of bite." [4]
With the motor running, add the olive oil, salt and garlic, followed by the arugula and basil; mix until well combined and smooth. [28]
Oh man, Pistachio Arugula Pesto with Penne and Sauteed Broccolini looks amazing. I really want to try this recipe but I am not usre where to find broccolini. hmm. [27] Arugula salad with lemon vinaigrette Boston Globe Serves 6 1 large bunch fresh arugula, rinsed and stemmed Juice of 1 lemon Salt and pepper, to taste 1/4 cup olive oil 1/2 shallot, finely chopped Small wedge of Parmesan 1. [29] Ah I love beans and greens, and that pile of chickpeas and arugula looks fabulous! Your chickpeas and arugula inspired me to make a soup with an old turnip that has been lying around my house. [30] This recipe goes very fast if you have pre-packaged arugula, which is what I used. [30]
Add the rest of the ingredients and stir until arugula wilts, chickpeas are warmed thru and liquid has reduced a little. It took me about 3 minutes. [30]
Add the arugula and steak, more dressing, and season with salt and freshly ground black pepper, as needed. [31] I don't remember where I got this recipe, but I make it all the time! I add crumbled feta to mine and sometimes some dried currants but I take out the arugula and use spinach instead (I just don't like arugula). [32] I toss, serve, and accept the compliments. Especially for raw fennel, thin slices are a must; otherwise it's too tough and woody. It can certainly be done with a good sharp knife—it's just going to take longer. This recipe comes from Dave Lieberman's Dave's Dinners, and pairs the fennel with crisp apple and peppery arugula, covering the lot with a citrusy dressing and toasted walnuts. It's extremely light and refreshing, if a little insubstantial. [32]
Toss the fennel and apple slices with the arugula in a large bowl with the dressing. [32]
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. [33]
Cook for 2 to 3 mns, then add the arugula and let reduce, until it gives water. [34] While the type of soil does not affect the amount of total water needed, it does dictate how often arugula must be watered. [10] Arugula will develop a strong taste and toughness if harvest is delayed and leaves begin to develop a furry underside. [10] Plant arugula seed 1/8" deep in 1" cell trays or soil blocks about 3-4 weeks before last spring frost date. [10] Sow arugula seeds 1/8" deep in a 3" wide band with seeds approximately 1" apart. [10]
Arugula is a very easy to grow plant and spacing can be adapted to suit your needs. [10] Arugula is a small leafy plant. It is often grown in a tight spacing of 1 square inch per plant. [10] Suggested commercial row spacing of 12" - 15" apart, with arugula plants 6"-9" apart in the row. [10]
Sounds like a winner here, Charli! Whole Foods is close by. I'll be making a trip there soon and when I do, I'll pick up some arugula for this salad. [35] Sounds delicious Charli - I love arugula and also white beans or any kind in salads - Thank you and have a great day. [35] Remove stems on arugula and chop. Chop tomatoes and olive. Mix these ingredients in a large salad bowl and set aside. [35]
You might toss the petite greens into salads or soups, pastas or poultry but you simply must give arugula a try. The leaves of this Mediterranean annual are shaped rather like an oak leaf with hints of red in the veins. [6] Introducing an herby vegetable that's easy to grow and tastes great! Available for harvest in less than 50 days after planting, arugula is a can't-miss hit in the garden as well as the kitchen. Try it on pizza, in salads or right now with this recipe for Quick Garbanzo Bean Toss. [6]
The United States of Arugula: How We Became a Gourmet Nation Follow along as the U.S. learns to love real food. It's not just what we eat today but why. [6] You can pinch the leaves or pluck the whole plant when it comes time to use your arugula in the kitchen. [6] You will sometimes find it with other packaged herbs at the supermarket but arugula is quite easy to grow in a pot on your patio. It's a member of the mustard family so it is a hardy, fast growing plant. [6]
Arugula is a common component of the popular "field greens" lettuce mix, mesclun. [6] Arugula has as many names as it does culinary applications. It's also known as rocket, rugula, roquette and rucola. [6] Try folding arugula into an omelet with some fontina cheese and tomato for a real breakfast treat. [6] Don't be deceived, arugula is high in Vitamins A and C with only 2 calories per half cup. [6]
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