The History of Arugula, from Rome to the Mediterranean
Arugula (Eruca sativa and Diplotaxis tenuifolia) is an herbaceous plant, known for its recognized benefits and nutritional values, belonging to the Brassicaceae family. It has been appreciated since ancient times. In Roman times, arugula was used in both cooking and medicine for its aphrodisiac and digestive properties. It was consumed raw in salads and mixed with cheese and aromatic oils. During the Middle Ages, arugula was mainly cultivated in monasteries, where it was used for culinary and medicinal purposes. Over time, its use spread throughout Europe and the Mediterranean, becoming a key ingredient in various national cuisines. Today, arugula is appreciated worldwide, both for its spicy, slightly bitter taste and its numerous health benefits.
Nutritional Values of Arugula
Nutritionally, arugula is rich in vitamins, minerals, and bioactive compounds. It contains high amounts of Vitamin C, Vitamin K, and Vitamin A, which are essential for the immune system, blood clotting, and the health of skin and eyes. It is also a good source of folate and calcium, important for cell regeneration and bone health. Arugula is rich in antioxidants, including glucosinolates, which may help prevent chronic diseases. Thanks to its low calorie content and high fiber, arugula is an excellent choice for those following a healthy, balanced diet. Regular consumption can aid digestion, help regulate blood pressure, and protect the body from oxidative stress.
An Alternative to Pesto: Arugula Pasta Recipe
Arugula can be used as a great alternative to classic pesto in dishes with long pasta, such as spaghetti or tagliatelle. Wash 200g of arugula and blend it with a clove of garlic, 30g of Parmesan cheese, 30g of pine nuts, salt, and pepper. Gradually add oil until you reach a creamy consistency. Meanwhile, cook the pasta and reserve a little cooking water to make the sauce even smoother. Combine the sauce with the drained pasta, serve hot, and optionally garnish with more fresh arugula.
