How To Use Arugula
Arugula is a leafy green vegetable that is associated with cabbage, asparagus, broccoli, Brussel sprouts and mustard greens.
The leafy green has a pretty distinct appearance. It’s comparable to the spiky leaves at the base of dandelion plants.
The leaves in an arugula plant have several bumps on either side.
Raw arugula is similar to spinach in texture, but it has longer stalks and more delicate leaves.
Most arugula purchased at market are small, soft leaves, about 2 inches long (referred to as Baby Arugula).
Harvested mature leaves can be as big as 4 – 6 inches and have a more peppery taste.
Scientifically arugula is considered a cruciferous vegetable.
How To Use Arugula
Arugula has a distinct, peppery flavor that can elevate a wide range of dishes. It’s a great way to add some zest without overwhelming other ingredients.
The leaves have a bright, fresh taste that works beautifully in salads or as a garnish.
Because of its peppery flavor, arugula is generally mixed with other salad greens like spinach or a spring mix.
But you can do so much more with it than just a typical side salad.
Toss it into warm pasta dishes right at the end of cooking for a quick wilted effect that enhances flavor.
Arugula makes a fantastic topping for pizzas and flatbreads, offering a fresh touch when added after baking.
Incorporate arugula into your gyros, like this Greek Chicken Meatball Gyros, sandwiches instead of lettuce for an added peppery note and crunch.
For a twist on the classic basil pesto, try blending arugula with nuts, cheese, and oil—it’s delicious. Try this Arugula-Pistachio Pesto.
Gnocchi With Arugula-Pistachio Pesto: A Delightful Italian Twist
Storing Arugula
Store arugula in the refrigerator, unwashed in the container bought in or in a loosely sealed bag to maintain its crispness.
Alternatively, you can use a container with a lid. Layer the arugula between paper towels to maintain moisture balance without letting it get soggy.
After purchasing and opening the container, use the arugula with 5-7 days.
It is best to store your arugula in the crisper drawer, of the refrigerator. This specific section helps maintain a humidity level that can prolong freshness.
It also pairs deliciously with fish. Like this Cast Iron Seared & Broiled Salmon With A Fruit Herb Salsa
Arugula is more than just a salad green; it’s a vibrant and versatile ingredient that can enhance a variety of dishes with its unique peppery flavor.
Whether you’re tossing it into a salad, blending it into a pesto, or using it as a garnish, arugula is sure to impress.
So go ahead, get creative in the kitchen, and let this delightful green inspire your culinary adventures.
Try These Arugula Favorites
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- Homemade Pork Bone BrothTurn leftover pork bones into a rich homemade pork bone broth with just water, apple cider vinegar, and salt. This simple stovetop method makes a small batch of flavorful, collagen-rich broth for soups, ramen, rice, and more.
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- Creamy Cheddar Jack Beef Penne with Roasted PeppersCreamy Cheddar Jack beef penne with roasted peppers in a skillet with La Terra Fina Cheddar Jack & Roasted Peppers Dip in the background.
- Armenian Cucumber & Cantaloupe Salad with Prosciutto and PomegranateCrisp Armenian cucumber and juicy cantaloupe are tossed in a Pomegranate-Za’atar Vinaigrette, then topped with salty prosciutto, pomegranate arils, roasted pistachios, and fresh mint for a colorful late-summer salad.
