Arugula vs. Rucola — What's the Difference?

Arugula is known for its distinctive peppery flavor that adds a unique taste to salads, sandwiches, and pestos. This leafy green is rich in vitamins A and C, calcium, and potassium, making it a nutritious addition to any meal. On the other hand, Rucola, simply another term for arugula used predominantly in European countries, offers the same nutritional benefits and peppery taste. The difference in name reflects regional language preferences rather than any botanical or nutritional distinction.

While arugula is often used fresh in salads or as a garnish, its versatility extends to cooked dishes where it can add depth of flavor to pastas, pizzas, and even soups. Rucola shares this versatility, being equally at home in a raw state or when lightly wilted to complement warm dishes. The use of arugula or rucola in cooking depends more on cultural terminology than on any specific culinary differences between the two.

In the United States, the term "arugula" is more commonly used, reflecting the American English preference for this leafy green. Conversely, "rucola" is the term of choice in many European languages, including Italian, which influences its widespread use in Europe. This linguistic distinction points to the global nature of food terminology and how regional preferences shape the words we use for common ingredients.

Arugula seeds are also used in gardening and farming, known for their quick germination and ease of growth in temperate climates. Similarly, rucola seeds, merely another name for the same seeds, are planted with the expectation of harvesting a crop with the same peppery leaves beloved by chefs and home cooks alike. The cultivation practices for arugula and rucola do not differ, underscoring the fact that they are the same plant.

Despite the different names, the market for arugula and rucola is global, with demand driven by their distinctive flavor and nutritional profile. Whether labeled as arugula in a New York City farmers' market or as rucola in a Rome produce stall, the leafy green enjoys popularity across a wide range of cuisines and culinary applications. This demonstrates the universal appeal of arugula/rucola, regardless of the nomenclature used.