Arugula

Description

Arugula has a rich, pungent taste. It is mainly used in salads, as well as as a vegetable additive to meat dishes and pastas. In coastal Slovenia, it is also added to cheese cheburek (calorizator). In Italy, it is often used in the preparation of pizza; usually arugula is added to it shortly before the end of cooking or immediately after. It is also used as an ingredient for pesto sauce in addition to (or replacing) basil. In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of a salad, young shoots are eaten fresh, the seeds are used to prepare mustard.

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