Availability and types
Arugula, which many also call rucola, is a leafy vegetable with a slightly sharp, nutty flavor. It grows in many countries and is available year-round – sometimes fresh, sometimes as seeds or even as a ready salad mix. You can think of arugula as a little green friend that adapts to different places: sometimes it loves the sun, sometimes it can also tolerate a bit of cold.
Origin
Arugula originally comes from the Mediterranean region, from countries such as Italy and Greece. It was already enjoyed there in ancient times. Today, however, it is no longer grown only in those areas. Like a popular footballer who plays for many teams, arugula travels to many other countries and grows well there too.
Arugula originally comes from the Mediterranean region, from countries such as Italy and Greece. It was already enjoyed there in ancient times. Today, however, it is no longer grown only in those areas. Like a popular footballer who plays for many teams, arugula travels to many other countries and grows well there too.
Growing regions
Arugula is cultivated in many parts of the world. Important growing regions include:
Arugula is cultivated in many parts of the world. Important growing regions include:
- Europe: especially southern Europe (Italy, Spain) and increasingly in greenhouses in northern Europe.
- North America: in the USA and Canada many fields and greenhouses produce arugula.
- Australia and New Zealand: it is also grown there and often exported.
- Local gardens: many people grow arugula in their own gardens or on balconies because it grows quickly.
Arugula prefers looser soils and adequate water, but it is not very picky. That means: even if the soil is not perfect, it will often still grow. This makes it particularly practical for hobby gardeners.
Available varieties and types
There are several varieties of arugula that differ in leaf shape, flavor and size. Here are some of the most common and easily understandable descriptions:
There are several varieties of arugula that differ in leaf shape, flavor and size. Here are some of the most common and easily understandable descriptions:
- Smooth arugula (also 'common arugula'): the leaves are rather smooth and somewhat larger. It has a mild, nutty taste – good for salads and sandwiches.
- Penny arugula (or 'cut-leaf arugula'): this variety has fine, serrated leaves and is often more aromatic. It tastes a bit spicier and pairs well with pizza or pasta.
- Wild arugula: it has a stronger flavor, almost like a small peppercorn on the plate. It is often not cultivated on large fields but grows wild or in small quantities.
- Baby arugula: young, tender leaves that are milder than mature ones. Children often prefer this type because it is not as sharp.
- Cut mixes: arugula is often also available pre-packaged in mixes with other salad leaves. That's practical when you want to make a salad quickly.
Some arugula varieties grow faster and taste milder, others become larger and spicier. It's a bit like apple varieties: an apple can be sweet or sweet-tart – both are tasty, just slightly different.
How to get it
You can find arugula at the supermarket (prepackaged), at the weekly market or directly from the farmer. You can also easily sow it yourself: the seeds are inexpensive, need little space and grow quickly. When you buy arugula, look for fresh, green leaves without much yellowing or wilting – then it tastes best.
You can find arugula at the supermarket (prepackaged), at the weekly market or directly from the farmer. You can also easily sow it yourself: the seeds are inexpensive, need little space and grow quickly. When you buy arugula, look for fresh, green leaves without much yellowing or wilting – then it tastes best.
Overall, arugula is a versatile and readily available ingredient used in many kitchens around the world. Whether as a spicy note on pizza, as a fresh topping in a salad or freshly picked from your own garden – there are many ways to enjoy arugula.
