Cultivated and utilized since the time of ancient Rome, arugula was initially employed as a medicinal herb and an aphrodisiac. This leafy green has gained popularity in Italian cuisine and is now cultivated and consumed globally. Arugula leaves are typically deep green with pronounced notches along the edges. Some leaves feature full, rounded ends, while others are more pointed. Often consumed raw in salads, arugula can also be cooked in various dishes. Despite its common presence in spring salad mixes, arugula is actually part of the cabbage and mustard green family, which accounts for its distinctive peppery flavor that is cherished by both chefs and home cooks. Known alternatively as rocket, rucola, or roquette, this green is available throughout the year but reaches its peak during early spring and fall. Arugula is quick to prepare and, though it costs more than regular lettuce, it remains reasonably priced.