Nutty, almond-like aromas merged with cabbagey, mustardy and horseradish-like volatiles. Rucola has a mildly bitter taste derived from its mustard oil glycoside.
As a member of the cruciferous vegetable family, Rucola provides many of the same benefits as Broccoli, Kale, and Brussel Sprouts such as delaying or impeding cancer, detoxifying enzymes in the body and preventing liver and DNA damage.
Rucola is highly versatile, it can be simply dressed with salt and olive oil; is delicious cooked, or even added as a herb to cooked dishes. Add it to risotto for an unexpected silky peppery flavor to soups and stews.