Arugula has been cultivated since Roman times, when it was harvested for the greens as well as the seeds. The seeds were used in flavoring oil. It has been popular in Italy for a long time, but has recently caught on here. Arugula is in the same family as broccoli and cabbage and therefore contains the same cancer fighting indoles. It also contains Vitamins A & C, folate, some calcium, and beta-carotene. All that and it has only 2 calories per half cup. Although usually enjoyed raw as a salad green, you can sautee it or make a delicious pesto out of it. The latter options may be a necessity for some if the taste is too spicy raw. If it seems at all bitter after cooking, add some vinegar. It makes a wonderful pizza topping or sandwich topping.
Our favorite arugula salad includes goat cheese, olive oil, balsamic vinegar, lemon juice, and toasted pine nuts.
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