Wild Arugula has been cultivated since the time of the Roman antiquity. Italians immigrating to America brought over rucola as a culinary herb and the term was Americanized as “arugula”. It can be eaten raw, wilted, or cooked. It may also be used as an herb in soups, stews, and sauces. This leafy green provides vitamin C, copper and iron. Also, it has small amounts of some other essential minerals and electrolytes such as calcium, iron, potassium, manganese, and phosphorus.