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It is sometimes called rocket, roquette, rugula or rucola. It looks like a baby lettuce and is often compared to watercress, but its little-known secret is that it is really just a common local weed, and a member of the cruciferous family related to broccoli and cauliflower.
Arugula is a very nutritious, leafy green vegetable with an unusual spicy flavor. It is high in vitamins A, C and K, and folic acid. It is also a good source of zinc, potassium, calcium and iron.
Arugula of any type goes well in mixed salads, substituting for basil in pesto sauces and stepping in for spinach when required.
From its cruciferous family roots, arugula gets its antioxidant power as well as enzymes needed for detoxifying the body naturally. Recently, it’s been linked to gastric ulcer relief. Like other leafy greens, arugula is most nutritious when eaten raw, and can be juiced or well-blended for optimal nutrient digestion and assimilation.
Here’s one of my favorite pesto recipes that we enjoy a lot in early spring.
Other Pesto Recipes You’ll Love
- 1/2 cup pistachios, unsalted
- 2 Tbsp. unpasteurized sweet white miso
- 1 pinch sea salt
- 2 cups arugula, packed
- 4-5 Tbsp. extra virgin olive oil
- black peppercorns, freshly ground, to taste
- In a food processor, blend all the ingredients until well combined, but you can still see small chunks of pistachios and arugula.
- Store in a jar in the refrigerator for two weeks to a month, or freeze in ice cube trays and use as needed.