Eruca

Eruca is a monospecific genus found all over the Mediterranean. It has been consumed by man since very ancient times. Semi-domesticated forms have spread outside the original range, and divergent selection has adapted this species to different uses: as leafy vegetable in the Mediterranean and for oil production in the Indian subcontinent. Ethnobotanical knowledge on Eruca is vast and the plant is even mentioned in the Talmud and the Bible. Many medicinal properties are attributed to this plant, and extracts for sure possess pharmacological and biological activity; the plant is rich in glucosinolates and their derivatives, isothiocyanates. Oil from the seeds is very rich in erucic acid and has a high overall production. Genetically speaking, Eruca is a close relative of Brassicas, as also confirmed by molecular markers. Therefore, Eruca genetic resources could be utilized for breeding I crops. Recently, new cultivation techniques, including off-soil ones, and fresh leaf packaging through the fourth phase technology have greatly expanded the Eruca market, but problems of off-odors, which arise from glucosinolate degradation, need to be better addressed. Another reason for the further diffusion of this crop, especially in the European market, is leaf yellowing; efforts are being made to reduce this phenomenon. Interest in Eruca oil production is growing due to the great importance of erucic acid in the chemical industry.