Arugula – Wild Treasure of the Mediterranean

Small green leaves of arugula or rocket resemble the forest fern. And although they don’t have any connection with it, they do have one with another plant, and that is pepper.

Namely, the older the feathery leaves of the arugula, the more peppery they taste. That is why people in the Mediterranean use them in cooking, because their specific taste enhances every dish to which they are added. This is why arugula has been used since Roman times, and it is very popular on the Italian peninsula, where it is an integral part of the local cuisine.

Valuable source of vitamin K

The ancient Romans primarily picked it as a wild plant. Although it still grows in some places as a wild herb, due to its widespread use and consumption, it is today primarily planted and grown. If you are lucky and still manage to find wild arugula, do not be afraid of lots of small holes that you may see on its leaves. Arugula is also tasty to the crucifer flea beetle, a bug that likes to bite it, but the fact that it has already tasted it does not mean that you can’t; these holes can’t harm you in any way. And the consumption of arugula will not harm you, but will provide you with a significant amount of vitamin K and isocyanins, which have a proven protective anti-cancer effect.

Put some in your salad, pasta…

Arugula is most often used in the preparation of salads, pasta, or pesto-like sauces, so we have integrated it into two of our salads that can be tasted as part of the lunch menus: the one with octopus (Octopus) and the one with steak (Beefsteak Salad). But since it already makes a very significant impression in small quantities, it is an ideal addition to fish dishes, which mostly have a milder taste. So we added it to the Smoked Swordfish Carpaccio. If you like it so much and want to have it in a main dish, try our Adriatic squid, Tataki tuna, or fresh Adriatic sea bass fillet. In each of them, it will do its magic beautifully.