Arugula

Arugula (Eruca sativa) owes its pungent, peppery bitterness to a high concentration of glucosinolates, a chemical defense mechanism of the plant. Young shoots offer a volatile and elegant spiciness, while mature leaves develop an acridity that often requires the addition of a taste antagonist (the fat of aged parmesan, the acidity of balsamic vinegar, or the sweetness of a fig). Highly sensitive to heat, its thin cellular membrane collapses instantly upon contact with hot food: it is therefore placed raw and at the very last second.