Until about 15 years ago, arugula was virtually unknown outside Italy, where it has been popular for centuries. Although arugula is now pretty well known by this name, you may still find references to it under one of these aliases: rocket, rucola, rocket-salad, or roquette.

Culinarily Speaking:
Arugula's flavor is peppery (some compare it to a gentle horseradish; others say more like mustard greens) and, generally, the larger the leaf, the stronger the flavor. It is easy to grow in small gardens and even flower pots, and is also becoming more widely available commercially throughout the year, although its principal season is summer.

Arugula leaves look something like dandelion greens; they also resemble long, slender oak leaves. The stems are usually bunched and banded together for sale. Look for bright green leaves that are delicately crisp, and stems that are neither withered or slimy. The younger (smaller) the leaves, the less likely that they will have an excessively pungent flavor; leaves that are just 2" to 3" long are young and tender. When grown in very hot weather, arugula will have a stronger taste.

Cut off the tough parts of the stems by cutting across the whole bunch with a sharp knife. Separate the leaves, drop them into a basin of cool water and swish them around to remove any dirt. Lift out the leaves (dirt and grit will remain in the bottom of the basin) and shake or spin them dry. Arugula is often quite sandy and may require several washings.

Add arugula to mixed green salads, or spotlight the leaves in a salad that features fruit such as pears or oranges; the peppery, pungent flavor of arugula complements the sweetness of the fruit. Add arugula leaves to sandwiches in place of other, less flavorful greens. You can also sauté arugula in olive oil with some chopped garlic; serve as a side dish or toss with hot pasta.

To store, place the unwashed arugula in a plastic bag, closing it loosely to admit some air, and refrigerate.

Nutritionally Speaking:
Arugula is a nutritional powerhouse, containing significant folate (folic acid) and calcium. (The latter is unusual in a salad green. For example, arugula has more than eight times as much of this bone-building mineral as iceberg lettuce). Arugula is a cruciferous vegetableća member of the same family as cabbage and broccolićand like all such vegetables, it contains cancer-fighting phytochemicals called indoles. Arugula's dark green color and tart flavor are an indication that it also contains some beta-carotene and vitamin C (more than any other salad green).