Eruca vesicaria

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Eruca vesicaria
Eruca vesicaria re.jpg
Scientific classification OOjs UI icon edit-ltr.svg
Kingdom: Plantae
Clade: Tracheophytes
Clade: Angiosperms
Clade: Eudicots
Clade: Rosids
Order: Brassicales
Family: Brassicaceae
Genus: Eruca
Species:
E. vesicaria
Binomial name
Eruca vesicaria
(L.) Cav.
Synonyms

Arugula

Rocket, eruca, [1] or arugula (Eruca vesicaria; syns. Eruca sativa Mill., E. vesicaria subsp. sativa (Miller) Thell., Brassica eruca L.) is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Its other common names include garden rocket [2] (in Britain, Australia, South Africa, Ireland, and New Zealand), [1] as well as colewort, roquette, ruchetta, rucola, rucoli, and rugula.

Contents

Native to the Mediterranean region, E. vesicaria is widely popular as a salad vegetable. [3] [1] [4]

Description

Eruca vesicaria is an annual plant [5] growing to 20 to 100 cm (8 to 40 in) in height. The pinnate leaves are deeply lobed with four to ten, small, lateral lobes and a large terminal lobe. The flowers are 2 to 4 cm (34 to 1+12 in) in diameter, arranged in a corymb, with the typical Brassicaceae flower structure. The petals are creamy white with purple veins, and the stamens are yellow. The fruit is a siliqua (pod) 12 to 25 mm (12 to 1 in) long with an apical beak, containing several seeds. The species has a chromosome number of 2n = 22. [1] [2] [6]

Names

Sativa , from one of the plant's synonyms, is from satum, meaning "to sow", indicating that the seeds of the plant were sown in gardens. Eruca sativa differs from E. vesicaria in having early deciduous sepals. [2] Some botanists consider it a subspecies of E. vesicaria as E. v. subsp. sativa. [2] Still others do not differentiate between the two. [7]

The English common name rocket derives from French roquette, itself a borrowing from Italian ruchetta, a diminutive of ruca, from the Latin word eruca. [8]

"Arugula" ( /əˈrɡələ/ ), the common name now widespread in the United States and Canada, entered American English from a nonstandard dialect of Italian. The standard Italian word is "rucola". The Oxford English Dictionary dates the first known appearance of "arugula" in American English to a 1960 article in The New York Times by food editor and prolific cookbook writer, Craig Claiborne. [9]

Synonyms

Inflorescence and young fruits of arugula or rucola Rucola(Eruca vesicaria),inflorescence,young fruits NL jun2012.jpg
Inflorescence and young fruits of arugula or rucola

According to the Plant List, the following are synonyms: [10]

  • Brassica erucaL.
  • Brassica erucoidesHornem.
  • Brassica erucoidesRoxb.
  • Brassica lativalvisBoiss.
  • Brassica pinnatifidaDesf.
  • Brassica turgidaPers.
  • Brassica uechtritzianaJanka
  • Brassica vesicariaL.
  • Crucifera erucaE. H. L. Krause
  • Eruca aureaBatt.
  • Eruca cappadocicaReut.
  • Eruca cappadocicaReut. ex Boiss.
  • Eruca desertiPomel
  • Eruca drepanensisCaruel
  • Eruca eruca(L.) Asch. & Graebn. nom. inval.
  • Eruca foetidaMoench
  • Eruca glabrescensJord.
  • Eruca grandifloraCav.
  • Eruca lanceolataPomel
  • Eruca latirostrisBoiss.
  • Eruca longirostrisUechtr.
  • Eruca longistylaPomel
  • Eruca oleraceaJ.St.-Hil.
  • Eruca orthosepala(Lange) Lange
  • Eruca permixtaJord.
  • Eruca pinnatifida(Desf.) Pomel
  • Eruca ruchettaSpach
  • Eruca sativaMill.
  • Eruca stenocarpaBoiss. & Reut.
  • Eruca sylvestrisBubani
  • Euzomum hispidumLink
  • Euzomum sativumLink
  • Euzomum vesicarium(L.) Link
  • Raphanus eruca(L.) Crantz
  • Raphanus vesicarius(L.) Crantz
  • Sinapis eruca(L.) Clairv.
  • Sinapis eruca(L.) Vest
  • Velleruca longistylaPomel
  • Velleruca vesicaria(L.) Pomel

Similarly named plants

Rocket is sometimes conflated with Diplotaxis tenuifolia , known as 'perennial wall rocket', another plant of the family Brassicaceae that is used in the same manner.

Species of Barbarea may be known as 'yellow rocket'.

Brassica oleracea may also be known by the common name 'colewort'.

Ecology

E. vesicaria is native to southern Europe, North Africa and the Middle East. As an invasive species arugula is widespread but scattered though is prolific and noxious in the Sonora desert of Arizona and California. [11]

The species typically grows on dry, disturbed ground. It is a source of food for the larvae of some moth species, [1] [2] including the garden carpet. Its roots are susceptible to nematode infestation. [12]

Cultivation

A pungent, leafy green vegetable resembling a longer-leaved and open lettuce, E. vesicaria is rich in folate and vitamin K as well as vitamin C and potassium. [13] In addition to the leaves, the flowers, young seed pods, and mature seeds are all edible.

Flower of E. vesicaria Eruca February 2008-1.jpg
Flower of E. vesicaria

Grown as an edible and popular herb in Italy since Roman times, arugula was mentioned by various ancient Roman classical authors as an aphrodisiac, [14] [15] most famously in a poem long ascribed to the famous first century Roman poet Virgil, Moretum , which contains the line: "et Venerem revocans eruca morantem" ("and the rocket, which revives drowsy Venus [sexual desire]"), [16] and in the Ars Amatoria of Ovid. [17] Some writers assert that for this reason, during the Middle Ages, growing arugula was forbidden in monasteries. [18] Nonetheless, the plant was listed in a decree by Charlemagne as among the 802 pot herbs suitable for growing in gardens. [19] Gillian Riley, author of the Oxford Companion to Italian Food, states that because of its reputation as a sexual stimulant, it was "prudently mixed with lettuce, which was the opposite" (i.e., calming or even soporific). Riley continues, "nowadays rocket is enjoyed innocently in mixed salads, to which it adds a pleasing pungency", [20] although Norman Douglas insisted, "Salad rocket is certainly a stimulant". [21]

The plant was traditionally collected in the wild or grown in home gardens along with herbs, such as parsley and basil. Arugula now is grown commercially in many places and is available in supermarkets and farmers markets worldwide. It now is naturalized as a wild plant away from its native range in temperate regions around the world, including northern Europe and North America. [22] [1] In India, the mature seeds are known as "Gargeer". This is the same name used in Arabic, جِرْجِير (jirjīr), but used in Arab countries this name is used for the fresh leaves of the plant.

Mild frost conditions hinder the plant's growth and turn the green leaves to red. [23] [24] If the weather is warm plants mature to full size in 40 to 50 days. [25]

Toxicity

Arugula is generally not allergenic.

Arugula, raw
Nutritional value per 100 g (3.5 oz)
Energy 105 kJ (25 kcal)
3.6 g
Sugars 2.0 g
Dietary fiber 1.6 g
Fat
0.6 g
2.6 g
Vitamins Quantity
%DV
Vitamin A equiv.
13%
119 μg
13%
1424 μg
3555 μg
Vitamin A 2373 IU
Thiamine (B1)
4%
0.044 mg
Riboflavin (B2)
7%
0.086 mg
Niacin (B3)
2%
0.305 mg
Vitamin B6
4%
0.073 mg
Folate (B9)
24%
97 μg
Vitamin C
17%
15 mg
Vitamin E
3%
0.43 mg
Vitamin K
91%
108.6 μg
Minerals Quantity
%DV
Calcium
12%
160 mg
Copper
8%
0.076 mg
Iron
8%
1.46 mg
Magnesium
11%
47 mg
Manganese
14%
0.321 mg
Phosphorus
4%
52 mg
Potassium
12%
369 mg
Sodium
1%
27 mg
Zinc
4%
0.47 mg
Other constituentsQuantity
Water91.7 g

Percentages estimated using US recommendations for adults, [26] except for potassium, which is estimated based on expert recommendation from the National Academies. [27]

Uses

Nutrition

Raw arugula is 92% water, 4% carbohydrates, 2.5% protein, and contains a negligible amount of fat. A 100 g (3+12 oz) reference serving provides only 105 kJ (25 kcal) of food energy. It is a rich source (20% or more of the Daily Value, DV) of folate and vitamin K. Arugula is also a good source (10–19% of DV) of vitamin A, vitamin C, and the dietary minerals calcium, magnesium, and manganese.

Culinary

Since Roman times in Italy, raw arugula has been added to salads. It often is added as a garnish to a pizza at the end of or just after baking. In Apulia, in southern Italy, arugula is cooked to make the pasta dish "cavatiéddi", "in which large amounts of coarsely chopped rocket are added to pasta seasoned with a homemade reduced tomato sauce and pecorino", [28] as well as in many recipes in which it is chopped and added to sauces and cooked dishes or in a sauce (made by frying it in olive oil with garlic). It also is used as a condiment for cold meats and fish. [28] Throughout Italy, it is used as a salad with tomatoes and with either burrata, bocconcini, buffalo, and mozzarella cheese. In Rome, "rucola" is used in "straccetti", a dish of thin slices of beef with raw arugula and Parmesan cheese. [29]

In Turkey, similarly, the plant is eaten raw as a side dish or salad with fish or is served with a sauce of extra virgin olive oil and lemon juice. [30]

In Slovenia, arugula often is combined with boiled potatoes [31] or used in a soup. [32]

In West Asia, Pakistan, and northern India, Eruca seeds are pressed to make taramira oil, used in pickling and (after aging to remove acridity) as a salad or cooking oil. [33] The seed cake is also used as animal feed. [34]

From about the 1990s [35] arugula has become more popular in America, especially in trendier restaurants and in urban areas [36]

Related Research Articles

<span class="mw-page-title-main">Brassicaceae</span> Family of flowering plants

Brassicaceae or Cruciferae is a medium-sized and economically important family of flowering plants commonly known as the mustards, the crucifers, or the cabbage family. Most are herbaceous plants, while some are shrubs. The leaves are simple, lack stipules, and appear alternately on stems or in rosettes. The inflorescences are terminal and lack bracts. The flowers have four free sepals, four free alternating petals, two shorter free stamens and four longer free stamens. The fruit has seeds in rows, divided by a thin wall.

<span class="mw-page-title-main">Broccoli</span> Edible green plant in the cabbage family

Broccoli is an edible green plant in the cabbage family whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli has large flower heads, or florets, usually dark green, arranged in a tree-like structure branching out from a thick stalk, which is usually light green. The mass of flower heads is surrounded by leaves. Broccoli resembles cauliflower, which is a different but closely related cultivar group of the same Brassica species.

<i>Brassica</i> Genus of flowering plants in the cabbage family Brassicaceae

Brassica is a genus of plants in the cabbage and mustard family (Brassicaceae). The members of the genus are informally known as cruciferous vegetables, cabbages, mustard plants, or simply brassicas. Crops from this genus are sometimes called cole crops—derived from the Latin caulis, denoting the stem or stalk of a plant.

<span class="mw-page-title-main">Cauliflower</span> Vegetable in the species Brassica oleracea

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Erucic acid is a monounsaturated omega-9 fatty acid, denoted 22:1ω9. It has the chemical formula: CH3(CH2)7CH=CH(CH2)11CO2H. It is prevalent in wallflower seed and other plants in the family Brassicaceae, with a reported content of 20 to 54% in high erucic acid rapeseed oil and 42% in mustard oil. Erucic acid is also known as cis-13-docosenoic acid and the trans isomer is known as brassidic acid.

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<i>Hesperis matronalis</i> Species of flowering plant in the cabbage family

Hesperis matronalis is an herbaceous flowering plant species in the family Brassicaceae. It has numerous common names, including dame's rocket, damask-violet, dame's-violet, dames-wort, dame's gilliflower, night-scented gilliflower, queen's gilliflower, rogue's gilliflower, sweet rocket, and mother-of-the-evening.

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<span class="mw-page-title-main">Leaf vegetable</span> Plant leaves eaten as a vegetable

Leaf vegetables, also called leafy greens, pot herbs, vegetable greens, or simply greens, are plant leaves eaten as a vegetable, sometimes accompanied by tender petioles and shoots. Leaf vegetables eaten raw in a salad can be called salad greens.

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Brassica juncea, commonly brown mustard, Chinese mustard, Indian mustard, leaf mustard, Oriental mustard and vegetable mustard, is a species of mustard plant.

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Sativa, sativus, and sativum are Latin botanical adjectives meaning cultivated. It is often associated botanically with plants that promote good health and used to designate certain seed-grown domestic crops.

<i>Diplotaxis</i> (plant) Genus of flowering plants

Diplotaxis (wall-rocket) is a genus of 32–34 species of flowering plants in the family Brassicaceae (Cruciferae), native to Europe, the Mediterranean region and Macaronesia; the species diversity is highest in the Iberian Peninsula, North Africa and the Cape Verde archipelago. They are annual or perennial plants, either herbaceous or sub-shrubby with a woody base. The flowers are yellow in most species, but are white in Diplotaxis erucoides and violet in Diplotaxis acris. Some species, such as Diplotaxis tenuifolia and Diplotaxis muralis, have been historically used as leaf vegetables, are similar to Eruca sativa in their peppery flavour, and are used interchangeably with it.

<span class="mw-page-title-main">Cruciferous vegetables</span> Vegetables of the family Brassicaceae

Cruciferous vegetables are vegetables of the family Brassicaceae with many genera, species, and cultivars being raised for food production such as cauliflower, cabbage, kale, garden cress, bok choy, broccoli, Brussels sprouts, mustard plant and similar green leaf vegetables. The family takes its alternative name from the shape of their flowers, whose four petals resemble a cross.

<span class="mw-page-title-main">Edible flower</span> Flowers that may be consumed safely

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<i>Rhamphospermum arvense</i> Species of plant

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<i>Eruca</i> Genus of flowering plants

Eruca is a genus of flowering plants in the family Brassicaceae, native to the Mediterranean region, which includes the leaf vegetable known as arugula or rocket.

<i>Diplotaxis tenuifolia</i> Species of flowering plant

Diplotaxis tenuifolia is a species of flowering plant in the mustard family known by the common name perennial wall-rocket. It is native to Europe and western Asia, where it grows on disturbed ground and roadsides, and it can now be found throughout much of the temperate world where it has naturalized. In recent years it has increasingly been cultivated to produce salad leaves, which are marketed as wild rocket in Britain or arugula in the US. It is easily confused with garden rocket, which has similar uses.

Taramira oil or jamba oil, is a seed oil, pressed from the seeds of the arugula. Because the plant is highly drought resistant, the oil is popular in regions of poor rainfall, particularly in West Asia, Pakistan and Northern India.

References

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  16. Virgil, 102 Moretum: 85. Joseph J. Mooney in his 1916 English translation, "The Salad", calls it "colewort" and notes, "The Latin "moretum", which is usually translated "salad", would be better called "cheese and garlic paste", i.e., pesto. See The Minor Poems of Vergil: Comprising the Culex, Dirae, Lydia, Moretum, Copa, Priapeia, and Catalepton (Birmingham: Cornish Brothers, 1916), scanned as part of Appendix Vergiliana: The Minor Poems of Virgil in English Translation on the website Virgil.org.
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  20. Gillian Riley, The Oxford Companion to Italian Food (Oxford University Press, 2008), p. 446.
  21. Ovid, The Love Poems (Oxford 2008) p. 232
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  24. "Minnesota Spring". Archived from the original on June 30, 2013. Retrieved May 24, 2013.
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  26. United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels" . Retrieved 2024-03-28.
  27. National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN   978-0-309-48834-1. PMID   30844154.{{cite book}}: CS1 maint: multiple names: authors list (link)
  28. 1 2 Reilly, The Oxford Companion to Italian Food, p. 446
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  34. Das, Srinabas; Kumar Tyagi; Harjit Kaur (2004). "Evaluation of taramira oil-cake and reduction of its glucosinolate content by different treatments". Indian Journal of Animal Sciences. 73 (6): 687–691.
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