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Arugula — also called rocket or rucola — is certainly the most strangely flavored green with its bitter and spicy taste. The now widely available baby arugula is much milder. And this super flavor concentrate is unjustly used more as a garnish than as a food. Arugula is better during spring and fall but like almost everything else is now available year-round.
How to store arugula
These greens are fairly fragile: Buy and use arugula quickly unless you want it rot in your fridge. If you think about storing à batch for more than a couple of days, put the stem end in a half water glass and wrap everything in a plastic bag. Store your arugula in your refrigerator then.
How to use arugula in cooking
Arugula is a great winter salad. Dress it with extra virgin olive oil and a dash of lemon juice, is a real treat and also a fine garnish for your grillades, perfect for salads and sandwiches. You can even stir fry it slightly! Arugula remains a great source of vitamins A and K. It’s high in potassium, calcium and even contains omega fatty acids. You can pair it with something sweet like a ripe tomato or diced pear in a delicious salad. If you are a bit bored of basil to make your own pesto, try this arugula pesto recipe!
