Arugula
Cooking Tips
- The leaves are at their best when about 3 to 4 inches long.
- Use arugula on sandwiches, in green salads, or liven up a bland or bitter mesclun mix.
- Add to mayonnaise-based pasta, potato or egg salads for a little color and kick.
- If you prefer a milder flavor, consider growing your own and cutting when the sprouts have four leaves.
Details
Arugula has had a rollercoaster of a history, going in and out of fashion over the last three centuries. Luckily for this spicy green, it’s now hip again. Arugula may also be called rocket in England and North America, and there are a number of varieties—including wild arugula which is even more peppery—that you may find at the farmers market.
You may find tender, mild arugula sprouts in early spring, but it is at its peppery height in mid- to late spring. Once the plant flowers, the leaves are usually not good eating, but the flowers make a lovely edible garnish on salads. Arugula is usually organically produced since the peppery flavor is a natural deterrent for pests.
Nutrition: High in Vitamin C and folate, and a good source of calcium
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