Allergen note
Arugula is not a common allergen, and reactions are rare. It belongs to the mustard and cabbage family, so ask your pediatrician first if your child has a mustard allergy. Offer a small amount the first time and watch for rash, swelling or vomiting.
How to serve
From 6 months, stir finely chopped, wilted arugula into mashed potato, risotto, eggs or pasta sauce, or blend it with pear or zucchini into a smooth purée; cooking softens its peppery bite. Toddlers who chew well can try finely chopped raw leaves in salads or sandwiches.
Preparation
Wash the leaves in several changes of water and remove thick stems. Wilt them in a hot pan or steam for a minute or two, then chop very finely or blend. Arugula is naturally high in nitrates, so serve it as part of a varied meal and refrigerate leftovers promptly.
Texture and choking risk
Whole raw leaves are thin and can stick to the roof of the mouth or the throat, causing gagging or choking. For babies, cook and finely chop or blend arugula and mix it into moist foods, and always supervise your child seated at the table.
Starting ages are typical guidance for healthy, full-term babies who show signs of readiness. Your paediatrician may advise differently, especially where there is a family history of allergy.
Track first tastes and reactions
Log when your child first tries arugula, note any reaction and see it in the allergen tracker.
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