Arugula

Italian origins

Arugula has been cultivated around the Mediterranean since ancient Roman times — Romans considered it both a food and an aphrodisiac, cultivating it in kitchen gardens alongside coriander and lettuce. In Italian, it is rucola (Tuscany) or rugola (Southern Italy); the English name “rocket” comes from French roquette; “arugula” is the Italian-American term that became dominant in North America.

The peppery glucosinolates

Arugula’s signature heat comes from glucosinolates — sulphur-containing compounds also found in mustard, wasabi, and other brassicas. When the leaves are chewed, the cell walls break and the enzyme myrosinase converts glucosinolates into isothiocyanates, which trigger the heat sensation. Older, larger leaves contain more glucosinolates and taste hotter. Baby arugula is notably milder.

Wild vs. cultivated

Wild rocket (Diplotaxis tenuifolia) is a perennial with narrower, more deeply cut leaves and significantly stronger flavour. Cultivated arugula (Eruca sativa) is the annual, larger-leafed version with softer texture and milder taste. Restaurants and specialty shops frequently stock wild rocket; supermarkets usually carry cultivated varieties.

Neapolitan pizza tradition

In Naples, pizza con rucola is a classic combination: a base pizza with mozzarella is baked, then immediately topped with fresh arugula, shaved Parmesan, cherry tomatoes, and a thread of olive oil. The residual heat just wilts the arugula slightly at the edges while keeping it fresh in the centre.