Arugula - A Very Popular Leafy Green Vegetable

In short: Arugula is a peppery Brassicaceae leaf from the Apennine Peninsula, eaten raw in salads or stirred into pasta, risotto and soups at the end of cooking. You can sow it outdoors from April to September in sandy clay soil, 1 cm deep and in rows 15 cm apart, and pick the young leaves.

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Where does arugula actually come from?

This green beauty originates from the Apennine Peninsula and has gained millions of regular consumers. In the Czech Republic, it is slowly gaining wider recognition, and that's only good news. If you haven't tried arugula yet, you can remedy that now. With its distinctively peppery taste, this is an unmistakable type of brassica plant that has found its place as an ingredient in many salads. In ancient times, arugula was also used in intimate moments as a sexual stimulant.

In its native Italian environment, people swear by it, and it adorns one pasta dish after another. It has also earned its place in French and Greek cuisine. Arugula may at first glance resemble the leaves of dandelions we're familiar with. Here, it's available in every major retail chain, unfortunately at a much higher price than in southern countries. The cheapest and at the same time tastiest arugula can be achieved by growing it yourself. Try planting it at home at any time of year, and you'll grow a beautiful plant full of vitamins and minerals. Arugula contains very beneficial substances that our human body needs.

Arugula as Cancer Prevention

Arugula is a vegetable related to broccoli, radishes, cabbage, and kohlrabi, which also belong to the Brassicaceae family. This group of vegetables is rich in isothiocyanates with anti-carcinogenic effects. By eating this excellent delicacy, you reduce the occurrence of cancer and preventively protect your body from attack. If we compare arugula with other leafy greens, it is an absolute winner in terms of vitamin C and beta-carotene content. It is even recommended to consume it with the arrival of spring, as it has a beneficial effect on mental state and body fatigue. If you experience digestive difficulties, try tasting a decoction from the root and get rid of this ailment in a very pleasant way. It purifies the blood and cleanses the liver of toxic substances. Add a piece of natural essence to your diet and it will result in improved health. Value your body and discover the powerful strength of arugula. Garnish your salad with arugula and enjoy that delicious taste. It tastes best when freshly picked.

Delicate Spicy Flavor

Arugula is unmistakable. It has a typically pungent taste. You shouldn't overdo it. Rather use it as a small enhancement to your salad bowl. If you're getting familiar with arugula, start slowly and gradually increase the amount. Although it's a salad vegetable, that doesn't mean there aren't other dishes that literally call for arugula. Add it to risotto or pasta and discover another dimension of new flavors. For children, it's not suitable in its raw, freshly picked form. Prepare it similarly to spinach and you can safely serve it even to the youngest diners. :)

Growing

Try growing this beautiful plant at home and discover the taste of freshly picked leaves. Don't miss out on this unique gourmet experience and plant Mediterranean vegetables today. Prepare sandy clay soil where it will thrive best. You can grow arugula outdoors from April to September. Not that it doesn't like water, but be careful not to overwater it unnecessarily. Try to clearly mark the direction and plant them exclusively in rows with 15 cm spacing. You can plant seeds at just one centimeter depth. For salad, pick young and fresh leaves, dry the older ones and use them as a loose spice.

Great Kitchen Tips

Mashed potatoes - Thanks to coarsely chopped arugula and a piece of butter, you can create a completely unique potato side dish for duck or roasted rabbit. Add a spoonful of olive oil and it will be perfect.

Cauliflower soup - If you like cauliflower soup and want to enjoy its rich flavor, enrich it with a few arugula leaves. Cauliflower and arugula complement each other perfectly. Add it to the pot at the end and don't cook it anymore.