All about arugula
Also known as rocket, rucola, or roquette, this peppery green has been cultivated in the Mediterranean for thousands of years. With high levels of potassium and vitamins A and C, arugula is a nutritional powerhouse. It makes more of a punch, flavor-wise, than most other leafy greens, which lends itself nicely to a variety of dishes. Click through to check out just some of the ways to use arugula, and see below for some basics on this tasty green.
The best arugula is uniformly dark green, with no yellowing or wilted leaves.
Odds are, you may notice a little dirt or grime on your arugula. That’s fine, though, because doesn’t say much about the quality of the product. If you’ve purchased loose leaves, cut off the stems and rinse the leaves in a bowl under cool running water. If your arugula is in a bunch, place it in a bowl of cool water for about 10-15 minutes. Drain leaves in a colander, and rinse.
Wrap cleaned leaves in a paper towel and place in a plastic zipper storage bag. They should stay fresh for about a week; unwashed arugula only keeps for a few days.
All arugula is not created equal. Smaller, younger leaves have a milder flavor, whereas larger, older leaves pack more of a punch. Get to know the difference when choosing leaves for a recipe — you’ll likely find that you prefer one flavor over another. I, for instance, prefer the younger leaves in pesto and salads, but would pick older leaves for pizza or soup any day of the week.
Do you have a preferred way to enjoy arugula? Tell us about it in the comments section below!
Related: 17 Ways to Use Kale