A member of the Mustard family, Arugula is a leafy green that packs a peppery punch! Similar to Watercress in flavor, Arugula has edible, aromatic leaves and a spicier flavor than most greens. Often eaten raw in salads, Arugula also tastes great when cooked. If you’re adding it to a pizza, pasta, or pesto, make sure to add it last or just after the meal is done cooking to prevent the leaves from withering. Native to the Mediterranean, Arugula has been used for its culinary value since Ancient Romans used it in salads, oils and as an aphrodisiac. Highly rich in Vitamins C and A as well as Potassium, Arugula is similar in shape to spinach and contains very little calories. Related to both Mustard and Nastustiums, it has that peppery ‘bite’ and is most often used in salads combined with other lettuces.