Cropedia:Arugula

Arugula, also known as Rocket, is lettuce like vegetable with leaves similar in shape to radish leaves. It is native to the Mediterranean (2). The cultivation of arugula started in Roman times, but the domestication and commercial production of this plant started in the 1950s (2).

Years grown at UBC Farm/LFSOG: #

Growing conditions

Arugula is a very fast growing plant and is generally able to be harvested after 4 weeks of planting (1). The plant prefers relatively more basic soil with pH of 6 to 6.8 but the tolerance of arugula allows it to thrive in many different soil conditions (1). Combining wide range of tolerance and the ability of self seeding, the plant may become invasive if not well controlled (1). Seeds of arugula may be planted in early spring when soil is cool (1). Seeds should be separated one inch apart and each row should be one feet to one and half feet apart (1). Ideal temperature for germination is between 4 to 14 C (3). Sprout time depends on temperature and generally ranges from 3 to 10 days (1).

Seasonality

Due to the low temperatures of germination, arugula is readily for harvest during mid spring and fall. Continued plantation of every 2 to 3 weeks ensures consistent supply during the growing season (3). The growing period is complete when the plant flowers (3).

Nutritional Information

Important Nutrition Information

• Arugula is known as the "king of calcium" as it contains more calcium than kale (4).

Arugula is high in:

• vitamin A (4)
• vitamin C (4)
• folate (4)
• calcium (4)
• magnesium (4)

Nutrition Facts/Valeur Nutritive
Serving Size: 100 g
Amount Per Serving	%Daily Value*
Calories 25
Total Fat 1g
Saturated Fat	0%
Trans Fat 0g
Cholesterol	0
Sodium	1%
Total Carbohydrate	1%
Dietary Fiber	6%
Sugars	1%
Protein	3%
Vitamine A	0%
Vitamine C	25%
Calcium	15%
Iron	10%
* % Daily value based on a 2000 calorie diet

Information based on the Canadian Nutrient File

Recipes

Tomato Arugula Bruschetta

Ingredients

   * 20 roma (plum) tomatoes
   * 1/4 cup olive oil
   * 1/2 teaspoon salt
   * 1 teaspoon ground black pepper
   * 8 cloves garlic, minced
   * 1 bunch arugula - rinsed, dried and chopped
   * 20 sun-dried tomatoes packed in oil, drained and chopped
   * 3 tablespoons grated Parmesan cheese

Directions

  1. Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop.
  2. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes.
  3. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl.
  4. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.

Additional usage inventory

During the Roman time, arugula was used as green vegetable; its seeds were used to flavor oils and made into aphrodisiac mix (4). A recent study indicates the ability of arugula to cure ulcers as the herb contains anti-ulcer agents that reduce stomach acid and balance hormone activity (5).

References

• 1. Heirloom. (2008). Retrieved from

http://www.heirloom-organics.com/guide/va/guidetogrowingarugula.html

• 2. Survival Gardening. Retrieved from

http://www.survivalgardening.net/vegetable-grow-guides/arugula-grow-guide.html

• 3. Garden Web. (2007). Retrieved from

http://forums.gardenweb.com/forums/load/herbs/msg0814170110431.html

• 4. WiseGreek. (2010). Retrieved from

http://www.wisegeek.com/what-is-arugula.htm

• 5. Spices. (2008). Retrieved from

http://www.spicesmedicinalherbs.com/arugula-eruca-sativa.html