Fresh, thirst-quenching and with a prickly taste!
Origin
Arugula was used by Romans to season dishes. Arugula farming developed throughout the entire area of the Mediterranean and central Asia. Today, it mainly grows in Veneto (in Northern Italy), in northern Europe, north America and India. Arugula can adapt and grow in any kind of soil but it prefers the dry one.
Cook It
Besides the typical salad made with cerry tomatoes and this slices of parmesan, arugula can be used in many different recipes. It can be blended with boiled broccoli to create a creamy soup or whizzed with walnuts to prepare a pesto sauce. It can be also used on top of pizza and focaccia and it can be added to fruit salad too, to give it an unusual but delicious taste. Ever tried watermelon with Arugula? fresh and refreshing with some lemon drops and balsamic vinegar!
Did You Know That?
Ancient Romans used to eat this vegetable for its aphrodisiac properties. It is rich in potassium, iron, calcium and phosphorus. It stimulates and strengthens our memory capabilities too. Also, it promotes liver and intestinal health.
