Arugula’s peppery tang and deep, lobed leaves give it a distinct profile that sets it apart from other leafy greens. Pair it with something fruity and sweet, and arugula will present its best qualities. Let this vegetable show up in your spring picnics!
—Claire Wang
season:
Arugula is freshest from mid-April to mid-June and makes a reappearance from September to October.
at the market:
Look out for bright, approximately 3-inch-long leaves and avoid anything yellowing or wilting. Packages with excess water could be a sign of rotting arugula.
store:
Wrap the arugula in either a tight plastic bag or damp paper towel and place the arugula in your refrigerator’s crisper drawer. You may also freeze the vegetable in olive oil.
wash:
Do not wash arugula until it’s time to serve. To properly wash, submerge your leaves in cold water and shake them to dry.
cook:
Arugula is most commonly found raw in salads, but you may also sauté, simmer, bake, or roast this vegetable. The greenery also can be chopped into a substitute for parsley, or thrown on a pizza.
history:
Arugula appears in the Old Testament under the name orot. The vegetable made its way to the Alps, where it was known by the French name roquette, which the English translated to rocket. Rocket is now a nickname for this spicy green.
A LOVE CONNECTION?
Ancient Romans turned arugula into love potions, which they drank for fertility. A recent study revealed that the vegetable may increase testosterone levels and sperm activity.
DID YOU KNOW?
- Arugula is in the same plant family as cabbage, Brussels sprouts, broccoli, and cauliflower.
- The leaves get more bitter as they age, so consume them within a few days!
- Baby arugula is just arugula in its early life stage and is available all year. Its flavor is less pungent than its mature counterpart.
