rucola

Rucola, also called arugula or rocket, is a leafy green vegetable in the Brassicaceae family. The cultivated form bears the scientific name Eruca sativa, though some classifications treat it as Eruca vesicaria ssp. sativa. Native to the Mediterranean region, it has been cultivated since ancient times and is widely used in salads and as a garnish.

It is a fast-growing annual or short-lived perennial with slender stems and lobed leaves. Young leaves are tender and mild; older leaves develop a peppery, spicy flavor with a mustard-like note. Rucola prefers cool weather, well-drained soil, and full sun to partial shade, and it can bolt in hot conditions.

Culinary uses: Rucola is commonly eaten raw in salads, sandwiches, and as a topping. It can be added to pastas and pizzas near the end of cooking to preserve its flavor. The leaves pair well with lemon, olive oil, Parmigiano-Reggiano, walnuts, and tomatoes.

Nutrition: Rucola is low in calories and rich in vitamins A, C, and K, as well as folate and calcium. It provides dietary fiber and glucosinolates, compounds characteristic of cruciferous vegetables that are studied for potential health effects.

Storage and handling: Harvest leaves when young for a milder flavor. Rinse and dry before use; store in the refrigerator, ideally in a perforated bag, for several days.