Arugula: spicy flavor and functional benefits

From Roman canteens to the fourth range revolution

The  arugula boasts very ancient origins, already documented in the Mediterranean area in classical times. Latin authors such as  Pliny the Elder in the  Naturalis Historia described its use both as food and medicine, attributing to it properties  digestive and purifying. The plant was appreciated for its strong flavor and ease of cultivation, characteristics that favored its spread already in the first centuries of the Roman Empire.

During the  Middle Ages, arugula cultivation was consolidated in the  monastic gardens, where it was used both as a table vegetable and as a remedy in convent medicine preparations. The monks, guardians of Roman agronomic techniques, contributed to preserving and spreading this  Brassicacea in European territories. Only in modern times, however, arugula has become permanently established in everyday Mediterranean cuisine, becoming a key player in the revolution of  IV range in the last thirty years.

Italian leadership and new dynamics in the European market

TheItaly represents one of the main European markets for products of  IV range (fresh vegetables washed, packaged and ready to eat):

• in 2024 the sector exceeded one billion euros in turnover, consolidating a steady growth trend despite the inflationary challenges of recent years;

• in 2025, the sector accelerated with a turnover of 1.2 billion euros (+3.7% value and +4.1% volume, 182,600 tons), driven by supermarkets (+5%) and discount stores (+4.9%), while IV range vegetables dominated 83.8% of volumes (+3.4%) (Distribuzione Moderna, 2025; Italiafruit News, 2025);

• the analysis conducted by Agroter’s Fruit and Vegetable Monitor in collaboration with YouGov’s consumer panel reveals that in 202484.5% of Italian families purchased IV range vegetables – where bagged salads represent the vast majority of sales – compared to 77.2% of Italian families who purchased fresh salads (I range), with a significantly higher frequency (21.8 vs 12.7 purchase acts/year. Italiafruit News, 2025);

• a particularly significant trend concerns consumers’ preference for single-variety salads of IV range, among which arugula occupies a leading position.

Thus confirms the success of products that combine the needs of practicality of consumption (also outside the home) with authenticity and benefits for health. With the added value of vegetable cleaning and washing services, and further advantages in terms of water savings and reduction of food waste.

Botanical identity: the differences between Eruca and Diplotaxis

Arugula belongs to the family of Brassicaceae (Crucifers), the same as cabbages, broccoli e cauliflowers. The two main cultivated species have distinctive characteristics:

• Eruca sativa: wider and rounder leaves,  taste more delicate and sweet, faster growth cycle;

• Diplotaxis tenuifolia: (also known as 'wild rocket'): more jagged and thin leaves,  flavor more intense and spicy.

Rocket is a herbaceous plant with  rapid growth (20-40 days from seed to harvest), with high adaptability to various climates and soils.

The  cultivation in open fields takes place between spring and autumn (April–October), while greenhouse cultivation is practiced throughout the year, with peak production in the winter period.

Italian terroir and sustainable agronomic practices

Rocket cultivation is concentrated in Campania, in the Sele Plain, which accounts for about 73-75% of national production (400,000 tons annually on 3,000-3,600 hectares). The remaining share is mainly cultivated in Veneto, Lombardy and Lazio.

The  terroir significantly influences the aromatic profile of rocket: soil mineral composition, sun exposure and temperature variations modulate the concentration of  glucosinolates, the compounds responsible for the characteristic spicy flavor.

Theirrigation must be frequent but moderate to avoid water stress that would harden the leaves. Water resource management is carried out through drip irrigation systems for rational water use.

Theorganic farming is widespread and growing for Italian rocket, also thanks to the short crop cycle that limits exposure to pathogens and the need for phytosanitary treatments.

The Arugula of the Sele Plain PGI

The  Rocket of the Sele Plain PGI is the only rocket to boast the recognition of Protected Geographical Indication, obtained by implementing regulation (EU) 2020/1767. The  production area includes the administrative territory of eight municipalities in  province of Salerno (Battipaglia, Bellizzi, Eboli, Pontecagnano-Faiano, Giffoni Valle Piana, Montecorvino Pugliano, Montecorvino Rovella and Capaccio-Paestum). The production specification identifies the denomination with only the leaves of  Diplotaxis tenuifolia L.., commonly called ‘wild rocket’, intended for fresh consumption or fourth range.

At the time of placement on the market, the leaves of the Rucola della Piana del Sele IGP must present the following characteristics:

• ‘2-5 cm wide and 8-25 cm long, pinnatifid or pinnatosette or pinnatolobed, with narrow lobes, up to 4 cm long and denticulate (sometimes with strong reduction of the dentition to be entirely entire)’;

• ‘intact, fresh in appearance, clean and free of visible foreign substances, free of foreign odors and/or tastes’;

• ‘free from current pest attacks. Any damage from previous pest attacks must not exceed the maximum threshold of 10%’;

• spicy and pungent aroma particularly intense and penetrating;

• perceptible saltiness of the product that could exclude the use of sodium chloride in the seasoning;

• consistency pronounced crunchy.

Before sowing, in order to ensure the necessary amount of organic matter in the soil, the practice of green manure. From mid-June, the practice of soil solarization of the soil, as a purely physical intervention for soil disinfestation and disinfection. The regulations explicitly exclude soilless cultivation, prescribing certified seeds and GMO-free, with a sowing density of 13-15 million seeds (equivalent to 4-5 kg) per hectare.

The  cultivation is typically carried out in unheated tunnels or multi-tunnels, covered with plastic film to protect the crop from hail and excessive rain; in the spring-summer period, production in open fields or under protective nets is also allowed. The number of harvests can vary from 1 to 10, with a maximum production of 6 tons per harvest.

Immediately after harvest, the product must be placed in crates and placed in refrigerated rooms at the production site, or refrigerated trucks, at a temperature between +2 and +6°C, thus maintaining the essential freshness conditions intact.

The product is placed on the market in net bags, trays, boxes or sealed crates — with ban on loose sales — and must report on the label the European PGI symbol, the specific logo of the Rucola della Piana del Sele PGI, the name or company name of the producer and/or packer and the net weight at origin (Consortium for protection, production disciplinary, 2020).

Production processes and safety standards in bagged salads

Fresh arugula is a simple product, consisting exclusively of  fresh leaves. In the case of  IV range, the production process consists of the following phases:

1. Harvest: preferably carried out in the morning hours to preserve turgor and freshness;

2. Selection and sorting: removal of damaged or imperfect leaves;

3. Washing with potable water, often refrigerated;

4. Drying: by centrifugation or air blowing to remove excess water;

5. Packaging, with possible use of protective atmosphere: a gas mixture (nitrogen, oxygen and carbon dioxide) useful to slow down oxidative and microbiological processes without the use of additives.

Italy is the first country to introduce specific legislation to guarantee strict hygienic-sanitary standards in the preparation, packaging and distribution of fourth range fruit and vegetable products (law no. 77/2011, DM no. 3746/2014).

Nutritional analysis: a record of vitamins and minerals

According to the food composition tables of the  CREA (2019), 100 grams of fresh arugula provide:

• Water: 91 g;

• energy: 30 kcal;

• proteins: 2.6 g;

• carbohydrates3.9 g of which sugars 3.9 g;

• lipids0.9 g;

• fiber0.3 g.

With regard to the content of  vitamins, arugula stands out as:

• exceptionally rich in vitamin C110 mg per 100 g, equivalent to 138% of the Nutrient Reference Value (80 mg) indicated in Annex XIII to Regulation (EU) No 1169/11;

• extraordinarily rich in vitamin A742 μg, equivalent to 93% of the NRV (800 μg);

• rich in folates99 μg, equivalent to 50% of the NRV (200 μg).

Regarding the contents of  minerals, arugula is characterized as:

• rich in calcium309 mg per 100 g, equivalent to 39% of the NRV (800 mg);

• rich in iron5.2 mg, equivalent to 37% of the NRV (14 mg);

• source of potassium468 mg, equivalent to 23% of the NRV (2000 mg).

Arugula is also rich in  phytochemical compounds typical of the Brassicaceae, particularly  glucosinolates.

Bioactive evidence: antioxidants and vascular support

Numerous studies subjected to  peer review published in the last ten years have confirmed and deepened the bioactive properties of arugula:

• antioxidant activity: arugula is rich in vitamin C,  polyphenols e carotenoids, compounds that neutralize free radicals and protect cells from oxidative stress (Bell et al., 2015);

• anti-inflammatory effects: i compounds phenolic and isothiocyanate derivatives present in arugula exert anti-inflammatory activity mediated by the reduction of pro-inflammatory cytokines and control of oxidative stress (Bell & Wagstaff, 2019);

• cardiovascular support: the aqueous extract of  Eruca sativa has demonstrated activity  antiplatelet e antithrombotic through the inhibition of the nuclear factor NF-κB, suggesting a potential role in the prevention of cardiovascular events (Fuentes et al., 2014). Furthermore, the content of  nitrates of arugula contributes to the production of nitric oxide (NO), a key molecule for  endothelial function and blood pressure regulation;

• possible antitumor effects: glucosinolates contained in arugula, particularly glucosativin and glucoraphanin, are hydrolyzed by the enzyme myrosinase into  isothiocyanates bioactive. These compounds have been associated with the modulation of carcinogenesis processes through the activation of phase II detoxifying enzymes and the inhibition of cell proliferation (Bell & Wagstaff, 2019; Fahey et al., 2001).

These effects have been observed mainly in  in vitro studies e animal models, with the need for further clinical confirmations in humans through randomized controlled trials. EFSA (European Food Safety Authority) has not yet evaluated its relevance for the authorization of specific health claims, in the absence of related requests from interested operators.

Versatility in the kitchen: from simplicity to innovation

The  arugula is extremely versatile in the kitchen:

• consumption  fresh in salad, alone or mixed with other vegetables. Starting with tomatoes, whose sweetness balances its spicy flavor;

• pairing with  meat (carpaccio, sliced steak) Fish (tuna tartare, smoked salmon), fresh cheeses (mozzarella, stracchino) or vegan foods (vegetable burgers, tofu, seitan);

• condiment for pizza and focaccia (added at the end of cooking to preserve organoleptic properties);

• main ingredient of  arugula pesto, with pine nuts, garlic, Parmigiano Reggiano PDO and extra virgin olive oil;

• base for juices and green smoothies.

Tips for conscious purchasing

Consumers are advised to:

• prefer arugula  organic certified, to reduce exposure to pesticide residues;

• choose fresh, turgid leaves with bright intense green color;

• avoid products with leaves  yellowed, wilted or with dark edges;

• check the  expiration date and the integrity of the packaging (absence of excessive condensation);

• store in refrigerator at 4°C and consume within 1-2 days of opening.

Conclusions: a valuable food for the future

The success of rocket reflects an effective synthesis between convenience of consumption and nutritional value. The protection of PDO productions and the adoption of organic methods represent the way to ensure supply chain transparency, consolidating this vegetable as a fundamental resource for the contemporary Mediterranean diet.

Dario Dongo

Credit cover UnionFood 

Bibliography

• Bell, L., Oruna-Concha, M. J., & Wagstaff, C. (2015). Identification and quantification of glucosinolate and flavonol compounds in rocket salad (Eruca sativa, Eruca vesicaria and  Diplotaxis tenuifolia) by LC–MS: Highlighting the potential for improving nutritional value of rocket crops.  Food Chemistry, 172, 852–861. https://doi.org/10.1016/j.foodchem.2014.09.116

• Bell, L., & Wagstaff, C. (2019). Rocket science: A review of phytochemical & health-related research in  Eruca & Diplotaxis species.  Food Chemistry: X, 1, 100002. https://doi.org/10.1016/j.fochx.2018.100002

• Björkman, M., Klingen, I., Birch, A. N. E., Bones, A. M., Bruce, T. J. A., Johansen, T. J., Meadow, R., Mølmann, J., Seljåsen, R., Smart, L. E., & Stewart, D. (2011). Phytochemicals of Brassicaceae in plant protection and human health – Influences of climate, environment and agronomic practice.  Phytochemistry, 72(7), 538–556. https://doi.org/10.1016/j.phytochem.2011.01.014

• Commission Implementing Regulation (EU) 2020/1767 of 20 November 2020 entering a name in the register of protected designations of origin and protected geographical indications ‘Rucola della Piana del Sele’ (PGI). http://data.europa.eu/eli/reg_impl/2020/1767/oj

• Consortium for the protection of Rucola della Piana del Sele PGI. Disciplinary rules https://www.rucoladellapianadelsele.com/disciplinare/

• CREA – Research Center for Food and Nutrition. (2019).  Food composition tables – Arugula or rocket, fresh. Rome: CREA. https://www.alimentinutrizione.it/tabelle-nutrizionali/005460

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• Fahey, J. W., Zalcmann, A. T., & Talalay, P. (2001). The chemical diversity and distribution of glucosinolates and isothiocyanates among plants.  Phytochemistry, 56(1), 5–51. https://doi.org/10.1016/S0031-9422(00)00316-2

• Fuentes, E., Alarcón, M., Fuentes, M., Carrasco, G., & Palomo, I. (2014). A novel role of  Eruca sativa Mill. (rocket) extract: Antiplatelet (NF-κB inhibition) and antithrombotic activities.  Nutrients, 6(12), 5839–5852. https://doi.org/10.3390/nu6125839

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