Arugula is a tender, leafy member of the Brassica family. It has deeply lobed leaves and a peppery flavor and is typically used in salad and pesto. Arugula has been used since Roman times and was considered an aphrodisiac. Cultivation of arugula, however, is a relatively recent innovation. Arugula is usually associated with Italian cuisine, but it is commonly used in many Southern European countries. There are some differences in taste, texture and appearence among the varieties available today. Arugula is harvested at several stages in it’s growth and is also available in “micro” and “baby” versions.