Eruca sativa

Rocket, eruca,<ref name="blamey" /> or arugula (Eruca sativa) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Its other common names include salad rocket<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> and garden rocket<ref name="fnwe">Flora of NW Europe: Eruca vesicaria Template:Webarchive</ref> (in the UK, Australia, South Africa, Ireland, and New Zealand),<ref name="blamey" /> as well as colewort, roquette, ruchetta, rucola, rucoli, and rugula. Native to the Mediterranean region, it is widely popular as a salad vegetable.<ref name="mc">Med-Checklist: Eruca sativa.</ref><ref name="blamey">Blamey, M. & Grey-Wilson, C. (1989). Flora of Britain and Northern Europe. Template:ISBN.</ref><ref name="jstor">Template:Cite journal</ref>

Some botanists consider it a subspecies of Eruca vesicaria.<ref name="fnwe" /> However, they are different in many morphological aspects such as sepal persistence, silique shape, and habit. Most importantly, they do not hybrid freely with each other as there is partial reproductive isolation between them.<ref>Template:Cite conference</ref> Plants of the World Online has accepted Eruca sativa as a distinct species.<ref name="Kew">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Description

Eruca sativa is an annual plant<ref name="kole-relatives">Template:Cite book</ref> growing to Template:Convert in height. The pinnate leaves are deeply lobed with four to ten small, lateral lobes and a large terminal lobe. The flowers are Template:Convert in diameter, arranged in a corymb, with the typical Brassicaceae flower structure. The petals are creamy white with purple veins, and the stamens are yellow. The fruit is a siliqua (pod) Template:Convert long with an apical beak, containing several seeds. The species has a chromosome number of 2n = 22.<ref name="blamey" /><ref name="fnwe" /><ref name="rhs">Huxley, A., ed. (1992). New RHS Dictionary of Gardening. Macmillan Template:ISBN.</ref>

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Names

Sativa is from satum, meaning "to sow", indicating that the seeds of the plant were sown in gardens.

The English common name rocket derives from French roquette, itself a borrowing from Italian ruchetta, a diminutive of ruca, from the Latin word eruca.<ref name="oed">Oxford English Dictionary</ref>

"Arugula" (Template:IPAc-en), the common name now widespread in the United States and Canada, entered American English from a nonstandard dialect of Italian. The standard Italian word is "rucola". The Oxford English Dictionary dates the first known appearance of "arugula" in American English to a 1960 article in The New York Times by food editor and prolific cookbook writer, Craig Claiborne.<ref>Template:Cite news</ref>

Similarly named plants

Rocket is sometimes conflated with Diplotaxis tenuifolia, known as 'perennial wall rocket', another plant of the family Brassicaceae that is used in the same manner.

Species of Barbarea may be known as 'yellow rocket'.

Brassica oleracea may also be known by the common name 'colewort'.

Ecology

Eruca sativa is native to southern Europe, North Africa and the Middle East. As an invasive species arugula is widespread but scattered though is prolific and noxious in the Sonora desert of Arizona and California.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The species typically grows on dry, disturbed ground. It is a source of food for the larvae of some moth species,<ref name="blamey" /><ref name="fnwe" /> including the garden carpet. Its roots are susceptible to nematode infestation.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Cultivation

File:Eruca February 2008-1.jpg

Flower of E. sativa

Grown as an edible and popular herb in Italy since Roman times, arugula was mentioned by various ancient Roman authors as an aphrodisiac,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite book</ref> for example in a poem long ascribed to the first-century poet Virgil, Moretum, which contains the line: "et Venerem revocans eruca morantem" ("and the rocket, which revives drowsy Venus [sexual desire]"),<ref>Virgil, 102 Moretum: 85. Joseph J. Mooney in his 1916 English translation, "The Salad", calls it "colewort" and notes, "The Latin "moretum", which is usually translated "salad", would be better called "cheese and garlic paste", i.e., pesto. See The Minor Poems of Vergil: Comprising the Culex, Dirae, Lydia, Moretum, Copa, Priapeia, and Catalepton (Birmingham: Cornish Brothers, 1916), scanned as part of Appendix Vergiliana: The Minor Poems of Virgil in English Translation on the website Virgil.org.</ref> and in the Ars Amatoria of Ovid.<ref>Ovid, The Love Poems (Oxford 2008) p. 119</ref> Some writers assert that for this reason, during the Middle Ages, growing arugula was forbidden in monasteries.<ref>Padulosi, Pignone D., Editors, Rocket: A Mediterranean Crop for the World (International Plant Genetic Resources Institute,1997), p. 41.</ref> Nonetheless, the plant was listed in a decree by Charlemagne as among the 63 pot herbs suitable for growing in gardens.<ref>Helen Morgenthau Fox, Gardening With Herbs for Flavor and Fragrance (1933, reprinted New York: Dover, 1970), p. 45. See also Denise Le Dantec and Jean-Pierre Le Dantec, Reading the French Garden: Story and History (MIT Press, 1998), p. 14.</ref> Gillian Riley, author of the Oxford Companion to Italian Food, states that because of its reputation as a sexual stimulant, it was "prudently mixed with lettuce, which was the opposite" (i.e., calming or even soporific). Riley continues, "nowadays rocket is enjoyed innocently in mixed salads, to which it adds a pleasing pungency",<ref>Gillian Riley, The Oxford Companion to Italian Food (Oxford University Press, 2008), p. 446.</ref> although Norman Douglas insisted, "Salad rocket is certainly a stimulant".<ref>Ovid, The Love Poems (Oxford 2008) p. 232</ref>

The plant was traditionally collected in the wild or grown in home gardens along with herbs, such as parsley and basil. Arugula now is grown commercially in many places and is available in supermarkets and farmers markets worldwide. It now is naturalized as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America.<ref name="usda">USDA Plants Profile: Eruca vesicaria subsp. sativa</ref><ref name="blamey" /> In India, the mature seeds are known as "Gargeer". This is the same name used in Arabic, {{#invoke:Lang|lang}} (Template:Transliteration), but used in Arab countries this name is used for the fresh leaves of the plant.

Mild frost conditions hinder the plant's growth and turn the green leaves to red.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> If the weather is warm plants mature to full size in 40 to 50 days.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

Uses

Nutrition

Raw arugula is 92% water, 4% carbohydrates, 2.5% protein, and contains a negligible amount of fat. A Template:Convert reference serving provides only Template:Convert of food energy. It is a rich source (20% or more of the Daily Value, DV) of folate and vitamin K. Arugula is also a good source (10–19% of DV) of vitamin A, vitamin C, and the dietary minerals calcium, magnesium, and manganese. It also includes potassium.<ref>NutritionData.com, Arugula, Raw</ref>

Arugula is generally not allergenic.

Culinary

The leaves, flowers, young seed pods, and mature seeds are all edible.

Since Roman times in Italy, raw arugula has been added to salads. It often is added as a garnish to a pizza at the end of or just after baking. In Apulia, in southern Italy, arugula is cooked to make the pasta dish "cavatiéddi", "in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino",<ref name="Reilly, p. 446">Reilly, The Oxford Companion to Italian Food, p. 446</ref> as well as in many recipes in which it is chopped and added to sauces and cooked dishes or in a sauce (made by frying it in olive oil with garlic). It also is used as a condiment for cold meats and fish.<ref name="Reilly, p. 446"/> Throughout Italy, it is used as a salad with tomatoes and with burrata, bocconcini, buffalo, or mozzarella cheese. In Rome, "rucola" is used in "straccetti", a dish of thin slices of beef with raw arugula and Parmesan cheese.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In Turkey, similarly, the plant is eaten raw as a side dish or salad with fish or is served with a sauce of extra virgin olive oil and lemon juice.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In Slovenia, arugula often is combined with boiled potatoes<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> or used in a soup.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

In West Asia, Pakistan, and northern India, Eruca seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil.<ref>Template:Cite book</ref> The seed cake is also used as animal feed.<ref>Template:Cite journal</ref>

From about the 1990s<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> arugula has become more popular in America, especially in trendier restaurants and in urban areas.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

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External links

• Jeane Osnos, "The most political vegetables: A whirlwind tour of the edible crucifers," The Botanist in the Kitchen, November 20, 2012. How arugula joined broccoli (and lattes) as supposed markers for big-government liberalism.
• Joel Denker, "The 'Lascivious' Leaf: The Allure of Arugula," Food in the 'Hood (published August 11, 2012) Template:Webarchive, in The Intowner, Serving Washington, D. C. since 1968.
• Ezra Klein, "Arugula", The American Prospect, October 7, 2008.
• John Schwenkler, "Eating arugula has become a political act: Conservative thinker is branded a closet liberal based on the food he eats," Earth Matters, MNN (Mother Nature Network), March 2009. Mr. Schwenkler's article originally appeared in Plenty magazine in October 2008.
• David Kamp, The United States of Arugula: How We Became a Gourmet Nation, New York: Clarkson Potter (2006). Template:Webarchive