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Arugula, stemming from the scientific name Eruca sativa, is a pungent, leafy green vegetable resembling a longer-leaved and open lettuce. Arugula is rich in vitamin C and potassium. In addition to the leaves, the flowers, young seed pods and mature seeds are all edible (Wikipedia, nd).

Allergy Alert:

Symptoms of an allergy to arugula occur after you eat the greens. Common symptoms include tongue swelling and irritation of the lips and throat. Facial swelling known as angioedema may also occur. Symptoms normally occur within a few minutes after ingesting an allergen but may not appear for several hours. In the event of an allergic reaction after consuming arugula, contact your allergist (Livestrong, 2015).

Common Uses:

Arugula has a pungent, peppery flavor that is exceptionally strong for a leafy food. Young leaves are frequently used in salads, often mixed with other greens in a mesclun. Arugula is also used raw with pasta or meats in northern Italy and in western Slovenia, but older leaves are usually cooked (Wikipedia, nd).

Dietary Information and Related Articles:

Unsure about how to use Arugula? Here are 19 ways!