Arugula is a rich source of vitamin C and essential oils. In addition, its leaves contain mineral salts, iron and iodine. used for salads and spreads, for kanapaki, and after cooking as an addition to meat and fish. In Italian cuisine, naisona plants are also used as a spice. Sow the seeds in containers all year round or in the ground throughout the growing season to a depth of 0.5 cm at intervals of a few centimeters. The first harvest of leaves is carried out after 3-4 weeks, when they reach a height of 8-10 cm. The leaves of the plants grow back quickly, so 2-3 harvests can be obtained from one sowing.