Arugula

You can start arugula once your baby is ready for solids, usually around 6 months.

Arugula goes by orugia, rocket and rucola in other places. It comes from the Mediterranean region, and wild plants turn up across Africa, Asia and Europe. In the kitchen it acts like an herb. It gives pasta, pesto, pizza and salads a peppery bite.

It supplies calcium, fiber, folate, magnesium and potassium. Vitamins A, C and K are in it as well, along with plant compounds called glucosinolates. These nutrients support the gut, bones, brain, eyes and immunity.

Preparation basics

Raw arugula leaves are hard for a baby to chew. In the early months a finely chopped or saucy form suits better. Start with a small amount, since the peppery taste can take getting used to.

Some babies spit out bits of arugula. That is normal. Leaves can also cling to the tongue or palate and trigger a short, harmless gag.

Prepared to suit your baby's age, arugula is a low choking risk. Even so, any food can cause choking.

Leaves can stick to the tongue or palate and cause a harmless gag. To lessen this, chop the arugula finely or make it into a sauce. Stay close while your baby eats.

Arugula is not a common allergen. Allergy to it is rare, though cases have been reported. It belongs to the mustard family. Arugula can trigger a reaction in a child allergic to mustard greens, cauliflower, cabbage or broccoli. Raw leaves are the likelier trigger.

People with pollen food allergy syndrome, especially those sensitive to mugwort pollen, may react to mustard-family vegetables like arugula as well. The usual result is a brief itch, tingle or burn inside the mouth, and a dangerous reaction is unlikely. Cooking arugula can reduce or remove the reaction.

Offer a small amount at the first meals. If nothing unusual happens, raise it slowly over later meals.