Factbites
 Where results make sense
About us   |   Why use us?   |   Reviews   |   PR   |   Contact us  

Topic: Arugula


Related Topics

  
  Arugula - Wikipedia, the free encyclopedia
Scientifically, arugula consists of three species: Eruca sativa, Diplotaxis tenuifolia and Diplotaxis muralis.
It has been grown as a vegetable in the Mediterranean area since the Roman times; it was considered to be an aphrodisiac.
^ The term arugula (from Italian dialect) is found chiefly in the U.S.; both words arugula and rocket ultimately come from Latin eruca.
en.wikipedia.org /wiki/Arugula   (253 words)

  
 Arugula: A Promising Specialty Leaf Vegetable
Arugula is widely consumed in Italy where its pungent qualities are appreciated, either consumed alone as a green, as part of a salad mix, as a cooked green, and now very popular as a pizza topping.
Arugula has appeared in US markets from California production and can be found in select supermarkets as a specialty green and it is often found in farmer’s markets as part of a mesclun mix.
Seed from 5 ‘Astro’ and 4 “arugula” late-flowering selections and the original ‘Astro’ cultivar were planted in trays in the greenhouse on April 10, 2000 and subsequently moved to a plastic greenhouse on May 1; there were a total of 504 plants from the 9 selections and 504 of the original ‘Astro’ cultivar.
www.hort.purdue.edu /newcrop/ncnu02/v5-418.html   (2513 words)

  
 Floridata: Eruca sativa
Arugula is native to western Asia and the Mediterranean region.
Arugula is one of the new darlings among "in" salad lovers in America, but it has been a popular salad green and "seasoning leaf" in southern Europe for centuries.
Arugula is a standard component in mesclun, a toss of young leaves of various lettuces, chicories (Cichorum intybus), endives (Cichorium endivia) and mild herbs.
www.floridata.com /ref/E/eruc_sat.cfm   (605 words)

  
 Santa Barbara Edhat - Arugula
Arugula is a mustardy, peppery crisp bright green leaf usually thought of as a salad ingredient.
Arugula can also be used on its own as a salad green, together with cut up sweet oranges, perhaps, and some avocado, feta or nuts.
Arugula also works well in sandwiches - you might think of bread, butter and Arugula, along the lines of a Watercress sandwich - and Arugula mixes well with other traditional sandwich ingredients, such as tomato, lettuce and cheese, or even peanut butter.
www.edhat.com /site/tidbit.cfm?id=808   (387 words)

  
 Burpee - All About Arugula
Arugula is very easy to grow and quick to mature — perfect for both spring and fall plantings.
Since arugula is so easy and quick to grow, it's best to sow seeds directly in the spring garden after danger of heavy frost has passed.
Arugula is rarely bothered by pests and diseases, but if concerned about possible pest problems you can cover the emerging plants with a floating row cover.
www.burpee.com /jump.jsp?itemID=768&itemType=CONTENT_ARTICLE   (234 words)

  
 PRODUCTION IN ARIZONA
Arugula is grown in Yuma and Maricopa Counties.
Arugula grown later in the season may be grown on 80" beds, with 24 rows per bed.
Arugula that has been damaged by looper feeding, that is contaminated with larvae or contaminated with larvae frass is unmarketable.
cipm.ncsu.edu /cropprofiles/docs/AZarugula.html   (9940 words)

  
 N101 | Arugula   (Site not responding. Last check: 2007-11-03)
Arugula can be found in the produce section of most health food stores, specialty markets, and supermarkets.
Arugula is available all year long, and is at its peak from June through December.
The strong association between increased intake of beta-carotene from food and a reduced risk of lung cancer does not necessarily mean that supplementation with natural beta-carotene supplements would reduce the risk of lung cancer.
www.n101.com /Static/HNs/Food_Guide/Arugula.htm   (724 words)

  
 Arugula - Rocket Salad
Roquette Arugula is most often eaten raw in salads but is also steamed or added raw to many other dishes, such as pizza.
Arugula is a green much like lettuce and is best in cool temperatures.
Arugula, when mature, grow to 2 to 3 feet tall, but the leaves are tastiest and less bitter when harvested 2 to 6 inches long.
www.naturehills.com /new/product/seeds_product_page.aspx?proid=1865   (203 words)

  
 Spring’s Most Tender Green…Arugula
Arugula is an herbaceous annual plant native to Europe and western Asia.
Known in many European countries as ‘rocket,’ arugula as enjoyed as far back as ancient Rome, where it was prized as a diuretic and digestive aid, with its bitter flavor said to support the health of the liver.
Today, arugula is enjoyed mostly in the Mediterranean and in Egypt, where its delicate bitter flavor is used to enhance the sweeter flavors served with it.
www.christinacooks.com /produce/arugula.html   (636 words)

  
 Arugula Pesto - Newsletter for Gardeners - P. Allen Smith Gardens
Arugula seeds should be sown directly in the ground when temperatures are cool.
Arugula should not be limited to the salad bowl.
Add toasted walnuts, arugula, parsley, and lemon juice to the food processor and run until all the ingredients are finely chopped.
www.pallensmith.com /newsletter/2004/news_041604c.htm   (445 words)

  
 Arugula, Commercial Vegetable Production Guides, North Willamette Research and Extension Center   (Site not responding. Last check: 2007-11-03)
Arugula (arrugula) is a tangy mustard green, also known as Rocket, Mediterranean Salad, Rucola or Roquette in Europe, also as Gharghir by people in the Middle East.
Arugula may be grown on a wide range of soil types.
Arugula performs best under cool temperatures and is therefore grown from seed in early spring or late fall (plant as early in the spring as possible).
oregonstate.edu /Dept/NWREC/arug.html   (664 words)

  
 washingtonpost.com: This Fall, A Garden of Arugula
It was nothing as dramatic as the toppling of the Berlin Wall or the fall of the Soviet empire, but by the end of the 1980s America had dethroned iceberg lettuce and embraced the internationalism of European salads.
Where regular arugula has leaves like a blunt oakleaf, sylvetta's are more indented and fernlike, and it tends to be more cold-hardy.
Arugula, chock full of iron, calcium, vitamins A and C, is a perfect example.
www.washingtonpost.com /ac2/wp-dyn/A4927-2004Sep8?language=printer   (790 words)

  
 Foster's Market - Cooking Tip: Arugula   (Site not responding. Last check: 2007-11-03)
Arugula - "Arugula" is one of the names for a salad green whose popularity originated in Italy.
Baby arugula is somewhat fragile once it is picked, but it's easy to grow and will reseed itself in areas where there is no hard winter freeze.
We use it at the Market to make a unique arugula pesto that's delicious on pasta, grilled fish, chicken, vegetables, sandwiches, and grilled or toasted bread, as well as for a pizza base in place of marinara or pizza sauce.
www.fostersmarket.com /Recipes/CookingTips/arugula.html   (132 words)

  
 Arugula - LocalHarvest
It grows wild in Asia and all over the entire Mediterranean --- and has been known to be cultivated and enjoyed in places as exotic as the north of Sudan.
In Roman times arugula was grown for both its leaves and the seed.
Arugula has uses beyond salad: it can be sauteed or cooked in many other ways.
www.localharvest.org /arugula.jsp   (163 words)

  
 Arugula
Arugula has fine, smooth, dark green leaves that are notched toward the bottom of the stem.
Arugula tends to be very sandy, so wash it well, as you would spinach.
Arugula is delicious added raw to pasta with a little garlic and oil-the hot pasta steams is just enough.
www.producepete.com /shows/arugula.html   (455 words)

  
 Rocket Man (Arugula) - Mark Vogel
Arugula, also known as rocket, rucola, and roquette, is a spicy, bitter, and peppery salad green with diverse culinary uses.
Arugula is a good source of iron, calcium, and vitamins A and C. Arugula is a gritty green and must be washed thoroughly.
Arugula is most commonly employed in salads as in the infamous tricolor salad.
www.foodreference.com /html/art-arugula.html   (691 words)

  
 Conscious Choice: Arugula Rules!
Arugula tends to dwindle in our hot midwestern summers, but it thrives in the cooler weather of spring and fall.
That explosive quality may be the reason arugula is also known as salad rocket — via the French roquette, via the Italian ruchetta, a diminutive form of ruca, from Latin eruca, meaning "caterpillar," so called, I would guess, because of the plant’s somewhat hairy stems.
Domestic arugula (Eruca sativa) often is thought of as a salad green, a perky relative of lettuce.
www.consciouschoice.com /2000/cc1306/cooking1306.html   (1294 words)

  
 GourmetSleuth - Arugula
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. 1/2 cup serving is two calories.
Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Arugula is one of those great, simple greens to grow at home.
www.gourmetsleuth.com /arugula.htm   (685 words)

  
 Arugula » Veggie Gardening Tips
Arugula is a unique-flavored, leafy green vegetable that has seen a recent surge in popularity.
Arugula reminds me of cilantro or epazote in that it has a very distinct flavor and aroma when crushed.
The most common kitchen use for arugula is in fresh salads, but it’s also cooked in pasta dishes, omletes, soups, and other recipes.
www.veggiegardeningtips.com /arugula   (642 words)

  
 Arugula | Food & Wine   (Site not responding. Last check: 2007-11-03)
Moroccan Arugula Salad With Beets and Ricotta Salata
Arugula looks like a kind of lettuce, but it is a cruciferous vegetable in the same family as broccoli and cauliflower.
Arugula is rich in phytonutrients, which may reduce the risk of several kinds of cancer, including breast, stomach and colon.
www.foodandwine.com /articles/arugula   (334 words)

  
 New England Herb - Arugula
Arugula has traditionally been used in Italian cuisines and of recent has grown in its popularity as a spicy and flavorful ingredient in fresh salads.
Arugula is also referred to as rucola, roquette and rocket.
Arugula is a peppery, mustard–like herb that resembles radish leaves; arugula has a pungent onion taste with a sweet tang and no aftertaste.
www.newenglandherbcompany.com /herbs/arugula.html   (232 words)

  
 Crop Tips and Recipes
It is a cruciferous plant; whose leaves resemble those of the radish and provide tender, slightly bitter, mustard-flavored greens for salads and then some.
Arugula is full of vitamins A and C and-like many greens-provides much iron and calcium as well.
Drain, place in a large shallow serving bowl and toss with the remaining 2 tbsp olive oil, sauteed veggies, arugula, and fresh herbs.
www.brookfieldfarm.org /arugula.htm   (255 words)

  
 Cookbook:Arugula - Wikibooks, collection of open-content textbooks
Arugula (also known as Rocket, rocket salad, rughetta, roquette or rucola in other parts of the world), is a leafy green vegetable with a pungent "hot" or "stimulating" flavour.
It is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.
Arugula has been grown in the Mediterannean area of the world since Roman times, and it was once considered to be an aphrodisiac.
en.wikibooks.org /wiki/Cookbook:Arugula   (112 words)

  
 The Leafy Greens Council   (Site not responding. Last check: 2007-11-03)
A tender, mustard-flavored green with a bitter flavor is a favorite salad ingredient in many European countries.
Arugula resembles radish leaves in both appearance and taste.
Arugula is sold in small bunches which should be fresh and bright green.
www.leafy-greens.org /greens/arugula.html   (61 words)

  
 Produce Tip Sheets and Recipes - Arugula
Arugula is frequently used in green leafy salads but also enhances various other salads such as potato, pasta, or toubouleh.
It is high in beta-carotene, calcium and vitamin C. Arugula is supposedly highly perishable keeping only a day or two in the fridge, but fresh from the farm you'll probably find it will last a few days longer than that if not eaten sooner.
We especially like arugula on pizza made with pesto sauce instead of tomato sauce but it is great on either.
www.communityfarms.org /veggies/arugula.htm   (791 words)

  
 Eleanora's Kitchen - Tips and How To's - Arugula
Wrap the unwashed bunch of arugula in a double layer of dry paper towels and place in a plastic Zip-Lock bag and seal tightly.
Place the bunch of arugula in a bowl of water for about 15 minutes or until the grit has settled to the bottom of the bowl.
Drain the arugula in a colander and rinse the leaves again under cold running water.
www.eleanoraskitchen.com /tips/argula.htm   (189 words)

  
 PENNE WITH SUGAR SNAP PEAS AND ARUGULA PESTO Recipe at Epicurious.com
In a large saucepan of salted boiling water blanch the sugar snap peas for 45 seconds, or until they are crisp-tender, transfer them with a skimmer to a large serving bowl, and toss them with 1/2 cup of the pesto.
In the bowl with the sugar snap peas toss the pasta with the reserved pasta-cooking water, 1/4 cup of the remaining pesto, or to taste, and salt and pepper to taste.
In a food processor combine the arugula, the walnuts, the Parmesan or Sardo, the salt, and the garlic and pulse the motor until the walnuts are chopped fine.
www.epicurious.com /recipes/recipe_views/views/12285   (480 words)

  
 Flavor Profiles--Arugula
Arugula, a member of the mustard family, is popular in Mediterranean cooking, especially Italian dishes.
Also known as rocket, roquette, rugula, and rucola, the leafy green is a staple of Italian fare and often found in mesclun (young tender greens) salad mixes, where it behaves like a cross between lettuce and herb.
The Bitter Truth: Once shunned for their bitterness, such exotic greens as arugula, radicchio, and curly endive have become supermarket standouts-in tune with today's healthful-living tastes.
www.cookinglight.com /cooking/flavorprofiles/arugula.html   (132 words)

Try your search on: Qwika (all wikis)

Factbites
  About us   |   Why use us?   |   Reviews   |   Press   |   Contact us  
Copyright © 2005-2007 www.factbites.com Usage implies agreement with terms.