What is Arugula?

For many chefs and cooks, the leafy green arugula is an essential element. It's a favorite in pasta, a must-have on pizzas, and a must-have in salad dressings. The English refer to arugula as "rocket", but Encyclopedia Britannica calls arugula an herb. It belongs to the Brassicaceae plant family, which is the mustard family of flowering plants found in the Brassicales order. Cabbage, broccoli, cauliflower, radishes, and, of course, arugula are all members of the Brassicaceae family, which includes cabbages, broccoli, cauliflower, radishes, and, of course, arugula.

As part of the Eurca genus, arugula falls under a categorization that defines it as an herb, although many sources often still refer to it as a vegetable. In most food preparations it is considered and consumed as the latter. Arugula plants produce a flower but it is the leaves that are harvested and eaten raw or cooked. Arugula's particular flavor is as distinct as the cuisine of its native region.