Kingston Arugula resembles a loose lettuce with long, slender leaves. Hot and peppery, this leafy green herb comes from the mustard family and is related to both the radish and watercress. Arugula is low in calories and is a great source of vitamins A and C, folate, calcium, and magnesium. Not only can it be eaten raw by adding it to other salad greens, it is also excellent in pasta dishes and pesto sauces.

Arugula is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

In Roman times Arugula was grown for both it’s leaves and the seed. The seed was used for flavoring oils. Rocket or Arugula seed has also been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. Part of a typical Roman meal was to offer a salad of greens, frequently Arugula (spelled Arugola), romaine, chicory, mallow and lavender seasoned with a “cheese sauce for lettuce”.

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