How Arugula Started Salads

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. 

Americans would refer to it as “rocket salad,” and naturalized the vegetable within a matter of years.