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| A Mediterranean plant, with green, multiple-lobed leaves, belonging to the mustard family and commonly used as a salad green. It has a hot, peppery, sharp taste and is a very popular ingredient for Italian dishes. The seeds of the plant are used for flavoring oils, while the greens are good complements to salads, soups, sandwiches, and a variety of pasta and vegetable dishes. For substitute greens, use chicory, Belgian endive, escarole, radicchio, watercress, young spinach greens or young mustard greens. Arugula is also known as arrugula, Italian cress, rugola rugula, rocket lettuce or rocket greens, roquette, and rucola. |
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