Arugula is an annual leaf vegetable known for its peppery flavor, which makes it natural resistant to pests.  That is good to know.

Origin:  Mediterranean
Season: Spring-Summer
Taste: Bitter
Cooking Techniques: Braise, Raw (salads), Sauté & Soups

Arugula is native to The English name for Arugula comes from the Latin name Eruca, which means cabbage, and is closely related to radish, kale and cauliflower.

History:  Arugula has been around for ever, even mentioned in the Old Testament of The Bible, and was harvested as early as the 6th Century B.C.  Five Hundred Years after it was mentioned in the Old Testament, there was a poem mentioning it as, “…Arugula, which recalls the lagging wish for sexual delights”.  Hmmm!!!

The health benefits of Arugula include:
Detoxifying the body
Boosting Bone Health
Boosting the Immune System
Pre-Natal Care
Increasing Metabolism
Improving Eyesight
Weight Loss

*I am not a doctor, all of the health benefits listed are from internet sources.

Now go eat a salad!!!  🙂


Published by Culinary Chick

My name is Anna Hattauer and I love to cook. I am a personal chef living in Maryland. I grew up in California, joined the United States Army right after high school, got married, raised three children while going to college and working full time. As a young military wife and mother, we didn't have the money to go out to eat on a regular basis and had to make each pay check stretch. I learned how to prepare meals that were delicious, while staying within budget. While working full-time in the corporate world with the usual 2-3 hour I-270 commute, coupled with school & sports events, scouts and taking care of three children, it was tough to find the time or the energy to come home and prepare healthy meals for my family. Being a military family, we have traveled to many places around the world. I love trying new foods, the challenge of cooking new recipes and having friends over for dinner as well as cooking for special events. After cooking for my friends and family for over 25 years, I decided that I wanted to share my love of food and make people happy, so I dropped the corporate chaos and attended a formal culinary school and became a certified personal chef. I am a member of the United States Personal Chef Association and I am licensed, insured and ServSafe certified.

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