This plant belongs to the cruciferous family. It differs in the mass of useful properties and the availability of a large amount of vitamins. In nature, arugula grows in North Africa, Europe; It can be found from Minors to Central Asia and India. The arugula also grows in Dagestan and the foothills of the Caucasus. Currently, the arugula, which we eat, is grown in different places, especially in Venice and Italy. In addition, this plant got stuck in places with a very hard climate, for example, in North America and Northern Europe. In fact, the arugula is an annual plant that grows between 30 and 60 cm. Its branched slightly pubescent stem reaches 40 cm in height.
All the leaves of the arugula are scarcely hairy, somewhat fleshy, less often naked, with a specific smell. The lower leaflets are lira-pinnister or dissected. The inflorescence plant has the appearance of a rare long brush. The flowers of the arugula are pale, less frequently bright yellow with veins of a violet hue. The fruit is an ovate-oblong pod, slightly compressed, on short and thick legs. The seeds of the plant with a length of 1.5-3 mm are arranged in two rows and have a light brown or light brown color. The arugula flowers in May and July, and its fruits mature in late spring or early summer. According to the testimony of the ancient Roman pharmacist, doctor and botanist Dioscorides, in ancient times arugula seeds were used as a condiment for boiled herbs. In addition, he noticed that arugula (and its green part and seed) when used in large enough quantities caused a strong sexual desire.
In the time of ancient Rome, arugula was considered a medium with analgesic properties. Those people who were going to be punished with lashes drank beforehand a glass of wine to which a rocket was added. So the pain was tolerated more easily. Today, in Greece, arugula can be purchased in stores throughout the year, although it grows in the wild mainly until early spring. The stores sell their garden species, which has a less bitter taste than the wild one. Greeks often grow arugula from seeds in pots on the balconies. In such cases, for consumption, the plant can be started 7-8 weeks after sowing. It is worth noting that almost all the components of the arugula have found application in life.
The leaves and flowers are used for cooking, a very useful oil is made from seeds. Due to its specific flavor, the plant is very popular in cuisines such as the Mediterranean and Italian, whose dishes are famous all over the world. Therefore, fashion continued in arugula and dishes with its addition, so it began to grow actively in the gardens and at home. It is easy to grow arugula, since it does not require special care and is quite modest.
The most important thing when choosing a quality rocket - the freshness of the leaves, which should not be slow and completely green. The flavor of the product depends on the size of the leaf. The smaller it is, the more bitterness there is in it, so choose the size of the rocket according to your personal preferences.
To keep the arugula longer, you should keep it in the refrigerator in any container with water. So that she can maintain the freshness until 6-7 days. For longer storage, it must be frozen, previously washed and dried.
Biologically, arugula is a cabbage, but it is used as a spice or green salad. The leaves, flowers and seeds are used for food. The oil is made from seeds, and leaves and flowers are added to various salads and other dishes. In ancient Rome, arugula was used as a condiment, and even in the Mediterranean, this product is more likely to be a tasty spice than a common salad vegetable. The use of arugula in the kitchen is very diverse. It is presented as a separate dish and as an accompaniment. Combine with meat, fish, vegetables and seafood. It can be used for different types of cheese.
The unusual cheese salad with walnuts and arugula is especially popular with housewives. In addition, large brochettes of arugula - an interesting accompaniment for fish and meat dishes, decoration for sandwiches. With rocket, you can also stew vegetables, use as an ingredient for various sauces, pizzas, risotto and dessert dishes. And it is advised that the chopped leaves be added to the cottage cheese, to the cold refreshments and to the boiled potatoes. The sour taste and the delicate aroma of the juicy green leaves combine perfectly with other leafy vegetables (lettuce, spinach). Arugula is useful for those who can not tolerate boiled fish, but have to use it to lose weight. This product can improve the taste of fish dishes and almost completely discourages its characteristic odor.
In Italy, arugula is often added to pasta, salads, pizzas, pesto sauce and risotto. In England, it is used as a condiment for a variety of hot dishes, in France they prepare sandwiches and light salads with it. The Portuguese and the Spaniards use arugula as a spice and call it Persian mustard. In Slovenia, cheese arugula is often used as filling for cakes. On the Italian island of Ischia, this product is used to make rucolino, an unusual alcoholic beverage. It is drunk in small quantities after meals to improve digestion. In Egypt, arugula is part of a plate of sandwiches made with boiled mead or accompanied by seafood.
This plant is also part of the mixture of classic French salad mezclum originating from Nice, where there are also rocket leaves of dandelion, common and red chicory, young leaves of oak, escarole, chicory, chervil, purslane, chard, sorrel, lettuce and spinach. Sometimes, the mixture is enriched with other herbs, and it happens that the composition is squeezed into 5 ingredients. Mexlene is seasoned with a dressing of a mixture of lemon and olive oil with black pepper and garlic. The mixture is served on pieces of toast with roasted vegetables and cheese or meat. Do not forget that the heat treatment is able to destroy all the valuable in the arugula, so it is recommended to use it only fresh. If you add leaves to the plate, you should tear them with your hands or put them completely, since the plant does not like to touch a knife.
Low calorie rucola. For every 100 grams, the product represents only 25 kcal, so the plant often becomes an ingredient of the diet menu. At the same time, despite the low caloric intake of arugula, due to its rich fiber content, it saturates the body in a remarkable way.
The leaves of the arugula are saturated with various microelements (iodine, iron, calcium, potassium and magnesium) and vitamins of groups C, B, A, K, E, T. At least 30% of essential oils are found in the seeds of the plant. This content indicates the undoubted benefits of the product. But the arugula also contains enough sugar, which is the only drawback, although a high content of proteins, minerals, fiber and vitamins of vegetable origin can compensate for this by far.
The arugula has excellent lactogónicas, expectorantes and diuréticas properties. Its most valuable feature is to prevent the development of cancer cells. Arugula contains many more anticancer substances than broccoli. This plant has a beneficial effect on the gastrointestinal tract and digestive processes due to the presence of biologically active substances in its composition. Arugula has many different healing properties. It is simply indispensable for those who are diagnosed with a gastric ulcer or gastritis. In the United States, gastroenterologists have invented an effective method that helps in the treatment of ulcers, based on the use of arugula, because it can protect the gastric walls and strengthen them well. In addition, arugula fight against skin diseases, promotes healing of wounds, inflammation due to the presence of vitamin K.
In traditional medicine, an infusion is made with arugula seeds and then used to get rid of skin diseases. The juice obtained from the plant helps eliminate bruises, ulcers, calluses and polyps. The content in the vitamin C plant supports immunity, saving from infections and viruses. Due to the presence of vitamin A, the arugula has a healing effect on the skin, hair and nails from the inside, so this green is a great help for women. But stronger sex does not need to give up this miraculous weed, which brings special benefits to men's health.
Our ancestors used the "passion drink" prepared from the arugula as a natural aphrodisiac. For him, 10 g of honey and black pepper were added to 100 g of crushed arugula leaves. The acceptance of this tool every day in the morning for a teaspoon gives a lasting effect. It has this product and tonic properties. Therefore, a salad with its addition to breakfast can not be animated more than a couple of cups of coffee. Arugula also strengthens the nervous system, which facilitates stress management. It helps the plant and in the fight against obesity. It is known for its diuretic properties, which allow it to regulate its water-salt balance, and its ability to burn fat. Besides the fact that arugula has few calories and has a positive effect on metabolism, it contains many substances that help people who are restricted in many foods, not to lose work capacity or energy.
You can also observe the ability of arugula to reduce cholesterol and increase hemoglobin. And the presence of folic acid makes the product very useful for women who plan a pregnancy. In addition, arugula is recommended for patients with venous disease and who suffer from high blood pressure.
The presence in the composition of the arugula of vitamins E and A has an excellent rejuvenating effect on the whole body and, in particular, on our skin. Therefore, it is recommended to add your crushed leaves or juice to facial masks and capillaries, to treat cuts and purulent wounds. In the plant there are substances that are simply indispensable in cosmetology. This, for example, diindolylmethane, which suppresses viruses that cause the formation of warts and papillomas; Sulfur that makes the skin radiant, gives a soft tone, heals the skin, relieves acne and boils; Vitamin K, which eliminates dark spots and rosacea, relieves swelling; linoleic acid, moisturizing, softening, preventing the withering of the skin; Oleic acid, restoring the elasticity of the skin, restoring elasticity. The use of arugula oil as a natural product for hair care provides good nutrition, strengthens the roots and has a beneficial effect on the structure, stops loss and stimulates growth, eliminates dandruff, restores the condition after the sun , the dyeing and the chemistry.
The presence in the composition of the arugula of vitamins E and A has an excellent rejuvenating effect on the whole body and, in particular, on our skin. Therefore, it is recommended to add your crushed leaves or juice to facial masks and capillaries, to treat cuts and purulent wounds. In the plant there are substances that are simply indispensable in cosmetology. This, for example, diindolylmethane, which suppresses viruses that cause the formation of warts and papillomas; Sulfur that makes the skin radiant, gives a soft tone, heals the skin, relieves acne and boils; Vitamin K, which eliminates dark spots and rosacea, relieves swelling; linoleic acid, moisturizing, softening, preventing the withering of the skin; Oleic acid, restoring the elasticity of the skin, restoring elasticity. The use of arugula oil as a natural product for hair care provides good nutrition, strengthens the roots and has a beneficial effect on the structure, stops loss and stimulates growth, eliminates dandruff, restores the condition after the sun , the dyeing and the chemistry.
