Arugula (Rocket)

Cultivated Arugula (Rocket)
Eruca vesicaria (L.) Cav.
Family Brassicaceae

Description of Arugula

Cultivated arugula is an annual herbaceous plant, 20–60 cm tall. It has a taproot system that penetrates 20–30 cm deep. The leaves are pinnately lobed, toothed, 5–20 cm long, with a characteristic mustardy aroma. The flowers are yellow or whitish, 2–3 cm, gathered in racemose inflorescences. The fruits are siliques, 2–4 cm, containing 10–20 small seeds. Flowering occurs in June–July, fruiting in July–August. It reproduces by seeds. Varieties include: 'Rocket', 'Sicilia', 'Wild Arugula' (Diplotaxis tenuifolia, often referred to as 'Wild Rocket'), 'Garden Rocket', 'Wasabi Arugula'. The main part of the plant used is the leaves, less often the seeds.

 

Habitat and Ecology of Arugula

Cultivated arugula originates from the Mediterranean region and is cultivated in temperate and subtropical regions (Europe, Russia, USA, Turkey). It prefers loose, fertile soils (pH 6.0–7.0), and sunny or slightly shaded areas. The optimal growth temperature is 16–22 °C, and it can tolerate frosts down to -5 °C. Leaf yield: 1–2 kg/m². Care includes watering (10–12 l/m² every 3–5 days), fertilizing with nitrogen fertilizers (10–15 g/m²), and protection from flea beetles and aphids. It reproduces by seeds (sowing in March–May or August–September). Environmentally, it improves soil in crop rotation. It is not invasive but can spread by self-seeding.

 

Arugula Raw Material

Raw materials: leaves, juice, seeds. Leaves are harvested before flowering (April–June, August–September) and dried in the shade at 30–40 °C (yield 10–15%). Juice is extracted from fresh leaves (yield 40–50%). Seeds are harvested in July–August and dried at 25–30 °C (yield 5–10%). Quality: leaves — green, without yellowing, moisture <12%, organic/mineral impurities ≤0.5%, total ash ≤6%; juice — clear; seeds — brown, dry. Leaves are stored in dry containers (1–2 years), juice at 0–5 °C (2–3 days), seeds in airtight containers (2–3 years). The smell of leaves and juice is mustard-spicy, the taste is pungent and nutty.

 

Chemical Composition of Arugula

Leaves: water (90–92%), carbohydrates (2–3%, glucose), fiber (1–2%), vitamins (C up to 15 mg/100 g, K up to 100 µg/100 g, A, B9), minerals (potassium, calcium, magnesium), glucosinolates, isothiocyanates (sulforaphane), flavonoids. Seeds: essential oil (0.5–1%), glucosinolates, fatty acids. Juice: vitamins C, K, isothiocyanates. Caloric content of leaves: 20–25 kcal/100 g.

 

Action and Application of Arugula

Arugula has antioxidant, anti-inflammatory, antibacterial, and diuretic effects thanks to glucosinolates, isothiocyanates, and vitamins C, K. Leaves are used to boost immunity, improve digestion, prevent anemia, and maintain bone and vascular health. The juice stimulates metabolism and is used for colds and toxin removal. Seeds (infusions) have mild diuretic and antiseptic effects and are used for edema. In cosmetology, juice and leaves brighten skin, combat acne, and strengthen hair. Externally, the juice is used to heal minor scratches.

 

Precautions for Arugula Use

Large quantities of leaves (>200 g/day) or juice (>100 ml/day) may cause flatulence or stomach irritation due to glucosinolates. Store dried leaves at humidity <12% and fresh leaves at 0–5 °C. For children under 3 years, give juice in doses ≤10 ml/day. People with allergies to Brassicaceae or thyroid diseases should limit consumption. External application of juice requires allergy testing. Do not combine with blood-thinning medications without consulting a doctor due to high vitamin K content.

 

Contraindications for Arugula Use

Arugula is contraindicated in cases of allergy to Brassicaceae, gastritis with high acidity, peptic ulcer disease, thyroid disorders, and for children under 1 year of age. External application of juice is prohibited for eczema, psoriasis, or open wounds.

 

Arugula Recipes

1. Juice for Colds. Mix 50 ml of arugula juice with 10 g of honey, drink 25 ml twice a day for 5 days.
   
2. Leaf Infusion for Edema. Pour 200 ml of boiling water over 10 g of leaves, infuse for 20 minutes, drink 50 ml twice a day for 7 days.
   
3. Juice for Skin. Apply 10 ml of arugula juice to the face for 10 minutes, rinse, use once a day for 5 days.
   
4. Seed Infusion for Constipation. Pour 200 ml of boiling water over 5 g of seeds, infuse for 30 minutes, drink 50 ml once a day for 7 days.
   
5. Leaf Pulp for Scratches. Apply 20 g of crushed leaves to the skin for 15 minutes, rinse, use once a day for 5 days.
   
6. Arugula Detox Smoothie. Blend 30g arugula with 1 cup coconut water, half a green apple, and a slice of ginger. Drink in the morning.

 

Arugula Cosmetics

Arugula juice and leaves are used in cosmetology due to their antibacterial, brightening, and moisturizing properties, improving the condition of skin and hair.

1. Face Mask. Mix 20 g of crushed arugula leaves with 10 ml of yogurt, apply to face for 10 minutes, rinse. Use once a week.
   
2. Skin Tonic. Mix 20 ml of arugula juice with 50 ml of water, wipe face once a day for 7 days.
   
3. Body Scrub. Mix 20 g of crushed leaves with 10 ml of olive oil, massage skin for 5 minutes, rinse. Use once a week.
   
4. Hair Mask. Mix 20 ml of arugula juice with 10 ml of coconut oil, apply to hair roots, rinse after 20 minutes, once a week.
   
5. Arugula Eye Compress. Steep fresh arugula leaves in warm water, cool, and place over eyes to reduce puffiness.

 

Arugula Culinary Uses

Arugula leaves are used fresh in salads, appetizers, sauces, and side dishes. Store fresh leaves at 0–5 °C for up to 1 week, dried for up to 1 year. Varieties: 'Rocket' (for salads), 'Sicilia' (for sauces).

1. Arugula Salad. Mix 50 g of arugula with 50 g of cherry tomatoes, 10 ml of olive oil, 5 ml of balsamic vinegar, serve fresh.
   
2. Arugula Pesto. Blend 50 g of arugula, 20 g of Parmesan, 10 g of pine nuts, 20 ml of olive oil, serve with pasta.
   
3. Arugula Smoothie. Blend 30 g of arugula with 100 ml of apple juice, 10 g of honey, serve chilled.
   
4. Arugula Side Dish. Sauté 50 g of arugula with 5 ml of olive oil and 5 g of garlic for 2 minutes, serve warm.
   
5. Arugula and Prosciutto Pizza. Top a pizza with tomato sauce, mozzarella, and after baking, scatter fresh arugula and thinly sliced prosciutto over it.
6. Grilled Halloumi with Arugula. Serve grilled halloumi cheese over a bed of fresh arugula with a lemon vinaigrette.
7. Arugula and Strawberry Salad. Combine fresh arugula with sliced strawberries, goat cheese, and a light balsamic dressing for a sweet and savory salad.

 

Other Properties of Arugula

Arugula is an ornamental plant for gardens, attracting pollinators. It is used in dietary nutrition due to its low-calorie content. Seeds are used as a green manure to improve soil.