Arugula is also known as rocket, rucola and roquette. It originated in the Mediterranean and has been a long-time favorite in Italian cooking. The ancient Romans ate arugula for good luck and it was an ingredient in various aphrodisiac potions throughout the ages. Arugula is rich in vitamin C and potassium.
Taste and Uses
Arugula is a slightly bitter, peppery, aromatic herb, used primarily to enhance salads, but also can be used to add distinct flavor to sauces and steamed vegetables. It is especially good in Cobb salad and a traditional addition to pizza.
Arugula is best enjoyed raw; however, if it must be cooked add it at the end of the cooking period in order to retain flavor. To use North Shore Living Herbs® Arugula remove the portion you need from the root ball then wash and pat dry. Use the whole leaves and stems or mince finely with a kitchen knife, according to your intended use. When substituting fresh herbs in a recipe calling for dry, one part dry is equal to three parts North Shore Living Herbs®. Try one of our recipes or simply pair it with some of the ingredients listed below:
- Vegetables: asparagus, corn, eggplant, fennel, green bean, potato, red onion, spinach, tomato
- Seafood: halibut, lobster, octopus, oyster, orange roughy, sardines, scallops, shrimp, salmon, tuna, trout
- Meat and Poultry: chicken, ham, lamb, pork, sausage, steak, veal
- Soups and Sauces: pesto, cream sauce, potato soup, white bean soup
- Dairy: cheese both strong and mellow, frittata, goat cheese, omelet, soufflé, quiche
- Legumes and Grains: barley, couscous, faro, lentils, risotto, white beans, cannellini beans
- Fruit and Dessert: apple, dates, grapes, orange, peach, pear, pomegranate
- Herbs and Seasoning: basil, dill, oregano, parsley, saffron, sage, thyme