EN on Foods
May 2011 Issue
The Rocket: Spicy, Green Arugula Takes Off
Arugula dates back to Roman times, but it wasn’t until the 90s that this peppery green established itself in high-end U.S. restaurants during the Mediterranean food wave. Grown for its deep green leaves, as well as the seed which flavors oils, arugula is commonly served in a salad of mixed greens. Incidentally, argula—also known as rocket, roquette, rugula and rucola—was thought to have aphrodisiac qualities.
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