Arugula, also known as “the rocket” is an old world leafy
green that has been a centerpiece in both salads and seasoning. It’s origins
put the plant in Eurasia. Its leaves are reminiscent of the dandelion, with a
taste that invokes mustard-greens. The name can trace its roots back to the
French version “roquette,” and then the Italian, “ruchetta.”
The arugula plant has several uses. It has been a part of
salads since the days of ancient Greece, and it was routinely grown in ancient
gardens. The Romans likely brought it to Europe during their conquests, where
it enjoyed a reputation as an aphrodisiac. It was not uncommon, for instance,
to be served a plate of arugula for the aphrodisiac qualities, with a side of
lettuce that was believed to curb those powers. Its seeds were also eaten, or
they were used to extract oil that was put into lubricants and medicines.
Arugula was enjoyed worldwide, but it was a slow bloomer in
the continental US. A short survey of mentions of the word “arugula” in
culinary publications shows the plant really gained popularity in the 1990s.
There were whispers of the plant throughout the 60s, where
it was introduced as the vegetable with more names than Joseph’s coat colors. It
began to see some appreciation in New York, where Italian chefs used it to
flavor their salads. It gained more popularity in Creole food that was coming
out of Louisiana.