An annual plant with pinnately dissected leaves, having a spicy taste and mustard aroma. Arugula contains huge amounts of vitamins A, B, C, E, K, potassium, calcium, magnesium, iron, iodine, etc. Widely used in Mediterranean cuisine. Arugula is most often added to salads, appetizers, sandwiches, risotto, pizza, baking fillings, sauces, as well as side dishes and main courses. Goes well with meat, fish and seafood, legumes, cheeses, nuts. The aromatic plant is often used for preserving. Arugula leaves are used to decorate dishes.