USU Student Organic Farm
Arugula is not as common as other leafy greens. However, it has a long and interesting history. It was used by Ancient Egyptians and Romans as an aphrodisiac. Prior to the 1990s it was not commonly cultivated, but was collected in the wild. It is very aromatic and has a rich peppery taste with a strong distinct flavor. Use it in foods with olives, garlic, tomatoes, peppers, and olive oil. Arugula can be a great addition in a salad or can be cooked as a side vegetable or used raw with pasta.
Sherwood, Brianne; Hunt, Sara; Sorenson, Crista; Heineman, Bethany; Beyers, Blake; and Workman, Ashley Walker, "Arugula" (2010). USU Student Organic Farm Newsletter. Paper 21.