Crops & Varieties: Arugula
Earthy, nutty, spicy arugula makes a delicious, peppery addition to salads, sandwiches, wraps, pizza, pesto, beans and much more!
Great fresh in salads; most prefer it mixed in with other greens, as it is quite spicy.
Works great as a lightly cooked green as well. Try giving it a quick sauté for eggs or toss with hot pasta – the residual heat will cook the arugula lightly. Top with olive oil or feta cheese and black pepper.
Wash only when you’re about to use it. If possible, soak in cold water a couple of hours before using. This keeps the greens perky and cleans them well.
As with lettuce, store wrapped in a damp paper towel and keep in a perforated or produce bag in your produce drawer.
If they’re looking a little droopy, toss them into a quick bath of ice water.
The Kitchn: Top 5 Uses for Arugula besides Salad
The Kitchn: On the Go Apple Arugula Wrap
Life's Ambrosia: Arugula-Walnut Pesto
The Kitchn: Quick Anelletti Pasta with Arugula
The Kitchn: Egg, Arugula and Herb Tartine