Arugula

Aleishall Girard Maxon

The peppery leaves of Arugula have a distinct allure, which may be why they were once considered to be an aphrodisiac. This richly colored green which grows wild in parts of Asia and all over the Mediterranean has become quite popular in recent years sneaking its way into various cuisines in sauces, salads even pizza toppings.

Though Arugula can be grown year round in many places it is best in late spring and early summer. Arugula is a fairly hearty crop that does not require too much attention but conditions such as droughts will affect the outcome by creating smaller leaves and an even more intense flavor. As the plant can “go to seed” fairly fast it’s also good to know that you can use its flowers in salads as well for a colorful and edible garnish.

I was in Italy the first time I ever tasted Arugula. It was a salad with shaved pecorino, slivers of fennel and a simple drizzle of extra virgin olive oil topped with crushed sea salt and freshly ground black pepper. I was only eight and in a foreign country but that didn’t stop me from asking for seconds.

High in vitamins A and C, Arugula has excellent nutritional value. It is also a versatile ingredient that can be served any number of ways raw or cooked, though cooking Arugula tends to tame its bite. Paired with a savory tomato sauce or wilted beneath polenta, chopped up with fresh pears and blue cheese (such as the one featured in this month’s Our Favorites section) or sautéed with potatoes and rosemary, this little leaf goes a long way.