Keep roots attached until ready to use. Arugula prefers dry conditions, so wrap it in a paper towel or dry cloth and place it in plastic in your crisper. Moisture causes rapid deterioration. Preparation Tip:
Arugula can be sandy, so it's best to wash it several times. Commonly used as an herb, in salads or lightly steamed for those who enjoy a milder taste. Did you know...
Arugula flowers are edible.
The pungent flavor of arugula is due to its high content of sulfur-containing compounds known as glucosinolates, which hold detoxifying properties and may be beneficial in the prevention of certain types of cancer. Culinary Compatibility:
Pairs well with walnuts, hazelnuts, and their oils.
Great in salads containing oranges, avocados, tomatoes, pine nuts, fresh figs, berries, grilled onions; pairs well with red wine, sherry or balsamic dressing.
Goes well with goat cheese, Gruyere, and Parmigiano-Reggiano.
Use it in omelettes, grilled cheese and BLT sandwiches, or add fresh leaves to a just-cooked pizza. Health Information:
Arugula is a nutrient-rich leafy green providing vitamin A, vitamin C, vitamin K, calcium, magnesium, riboflavin, copper, iron, zinc, folate and potassium.