Arugula is an aromatic, peppery-flavored salad green. Also known as rocket, roquette, rugula and rucola, this green is popular in Italian cuisine.
The entire plant may be harvested, or individual leaves may be cut from the plant. Leaves give a spicy, pungent, peppery taste in mixed salads, complementing both butterhead lettuce and bitter chicories.
Best used raw in salads and in tomato dishes when the leaves are only two to three inches long. It can be steamed, cooked as a potherb, or pureed and added to soups. Harvested leaves can be frozen for later use, similar to spinach or other greens. 43 Days.