The Curious History of Arugula in Mediterranean Diets
Arugula, a leafy green that’s become quite trendy in salads and gourmet dishes, has an ancient and fascinating history. Known for its peppery taste and delicate leaves, arugula is more than just a modern-day foodie trend—it’s been a staple in Mediterranean diets for thousands of years. In this blog, we’ll explore how arugula made its way from ancient civilizations to your plate today, all while being celebrated for its flavor, nutrition, and even superstition.
What is Arugula?
Before diving into its history, let’s clarify what arugula is. Known as Eruca sativa in scientific terms, arugula is part of the Brassicaceae family of plants, which includes broccoli, kale, and mustard greens. In some countries, it’s called “rocket” or “rucola.” Its tender leaves pack a bold, peppery flavor, making it a favorite addition to salads, pasta, and pizzas.
Arugula in Ancient Times
Arugula’s culinary roots go back thousands of years to the Mediterranean region, especially ancient Rome and Greece. Both civilizations valued arugula—not only for its taste but also for its health benefits. The Roman writer Columella, who documented agricultural practices, mentioned that arugula was grown in Roman gardens, often alongside other herbs and vegetables.
The Greeks also enjoyed arugula and considered it a food of vitality. In fact, arugula was often associated with aphrodisiac qualities in ancient times. The belief was that eating arugula could enhance energy and passion, which earned the leafy green the nickname “the love herb.” While there’s no scientific proof to back this claim, the superstition added to its popularity.
Medicinal Uses of Arugula
Ancient cultures didn’t just eat arugula for its flavor. They believed it had medicinal properties too. In both Roman and Greek societies, arugula was used to treat various ailments. It was thought to aid digestion, strengthen the immune system, and even protect against toxins. Some early physicians claimed arugula could improve the health of the liver and help with skin conditions.
These beliefs about arugula’s health benefits weren’t entirely off base. Modern science has confirmed that it’s packed with vitamins (like A, C, and K) and minerals (like calcium and potassium). It’s also rich in antioxidants, which can help fight inflammation and prevent disease. Clearly, this leafy green has more than just historical charm—it’s a nutritional powerhouse.
Arugula in Medieval and Renaissance Times
After the fall of the Roman Empire, arugula remained a valued plant throughout the Middle Ages and Renaissance periods in Europe. It was cultivated in monastery gardens by monks who used it in their herbal remedies. It continued to be seen as both food and medicine.
In Italy during the Renaissance, arugula’s use began to shift more toward culinary enjoyment than medicinal application. Italians combined arugula with other Mediterranean staples like olive oil, cheese, and nuts to create flavorful dishes. Pairing arugula with fresh ingredients fit perfectly with the Mediterranean philosophy of eating simple, fresh, and high-quality foods—a concept that still inspires chefs today.
Arugula’s Role in the Mediterranean Diet
Fast-forward to the 20th century, and arugula became a key ingredient in what we now call the Mediterranean diet. This world-famous diet emphasizes healthy fats, whole grains, fresh vegetables, and lean proteins, and it is often praised for its health benefits. Arugula fits right into this framework.
In Mediterranean countries like Italy, Greece, and Spain, arugula is often used in salads (frequently mixed with tomatoes and onions), tossed with pasta, or added as a topping on pizzas. Its bold flavor complements milder ingredients like creamy cheeses or fruity olive oils, making it a versatile and essential ingredient.
One of the most beloved dishes featuring arugula is the Italian salad insalata di rucola e parmigiano, which combines arugula, shaved parmesan cheese, and a drizzle of olive oil and balsamic vinegar. Simple yet sophisticated, this dish highlights how a seemingly humble green can bring complex flavors to the table.
How Did Arugula Spread Around the World?
Although arugula was long a Mediterranean favorite, its popularity spread globally in recent decades. In the 1990s, arugula became increasingly common in American kitchens, especially as chefs and health-conscious eaters embraced its bold flavor and nutritional value. It gained a reputation as a “designer green” and started appearing in high-end restaurants and grocery stores.
Now, arugula is grown in many parts of the world and appeals to people looking for fresh, healthy, and exciting ingredients. Its versatility and accessibility have turned it into a staple far beyond Mediterranean borders.
Conclusion
Arugula’s journey from ancient Roman gardens to modern-day salad bowls is a testament to its lasting appeal. Whether appreciated for its health benefits, peppery flavor, or surprising link to ancient superstitions, arugula has earned its place in Mediterranean diets—and beyond. Eating arugula connects us to thousands of years of culinary and cultural traditions, reminding us that the past continues to influence what we put on our plates today.
So, next time you sprinkle arugula onto your gourmet pizza or toss it into a fresh salad, take a moment to appreciate its curious history. It’s more than just a trendy green; it’s a flavorful piece of Mediterranean heritage that continues to thrive in kitchens across the globe.
