Young leaves are very tender and are best eaten fresh, in salads or on sandwiches. Older leaves are spicier and can be added to stirfries, egg dishes or soups. They should be added toward the end of cooking. If allowed to go maturity flowers can be tossed on top of salads or soups, sprinkled on sandwiches, even added to drinks. As with all edible flowers, use sparingly until you know how they affect you, especially if you have plant allergies. BOTANICAL NAME: Eruca Vesicaria COMMON NAME: Arugula, Aricola, Rucola AFRIKAANS NAME: Damasblom