Arugula (Eruca sativa) is a self-fertile member of the cabbage family, pollinated by insects. It won't cross with other cabbages. Separation distance between arugula varieties is a half mile.
I love it. It's spicy. Delicious. Grows quickly, and can be harvested a bit at a time over months.
Arugula derives a lot of nutritional value from its cruciferous family roots, such as antioxidant benefits from glucosinolates and detoxifying power from enzymes. It’s an excellent source of fiber, vitamins A, C (to boost the immune system), and K (for bone strength), folate, calcium, iron, magnesium, phosphorus, potassium and manganese.
Arugula also provides high levels of protein, thiamin, riboflavin, vitamin B6, zinc, copper, and pantothenic acid (vitamin B5) for raising good cholesterol levels and lowering the bad. Its flavonoid content has multiple benefits: to prevent cholesterol from sticking to arteries, lower blood pressure, increase blood flow, lower inflammation, and improve blood vessel function.