Arugula

Arugula, also known as Eruca vesicaria or rocket, is a leafy green vegetable that belongs to the Brassicaceae family, which also includes mustard greens and radishes. It has small, tender leaves with a distinct peppery, slightly spicy, and nutty flavor, making it a popular choice in salads and as a garnish. The leaves are typically dark green, with a lobed, serrated shape that is quite unique among salad greens.

Arugula is rich in vitamins A, C, and K, along with calcium, potassium, and antioxidants, making it not only flavorful but also nutritious. It is often used in Mediterranean and Italian cuisines, either raw in salads, sandwiches, or wraps, or cooked in dishes like pasta, pizzas, and soups. The leaves wilt quickly when exposed to heat, adding a slightly milder taste when cooked.

In addition to its culinary uses, arugula has been enjoyed for centuries for its potential health benefits, such as supporting digestion and contributing to overall immune health.