16 July, 2022
How To Use ArugulaPosted in : Cooking Methods & Food Reviews on by : Cook Plate Fork Tags: Arugula, arugula recipes, baby arugula, how to, left greens
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. There little leaves are noted for their spicy, peppery flavor that adds a boost to any dish.
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.
How To Use Arugula
Arugula is most commonly served raw in salads alongside other greens. But that’s not all.
It can also be used with pesto, sandwiches, pizzas, pastas and even on a Avocado & Egg Toast.
How To Store Arugula
Wrap bunched or loose arugula in paper towels and store in a plastic bag in the crisper of the refrigerator.
The greens will keep for 2 – 3 days. Don’t wash until just before using.
Bagged arugula will often keep, unopened, for up to five days. But once opened, use the greens within a few of days.
Cooked arugula will keep for up to three days in the refrigerator. Freezing arugula is not recommended.
More Favorite Arugula Recipes
- Strawberry Arugula Salad with Honey Balsamic Vinaigrette
- Roasted Sweet Potato Salad with a Apple Maple Vinaigrette
- Roasted Root Vegetables & Shrimp Salad
More Deliciously Yummy Recipes
- Lemon Artichoke Chicken
- Apple Cinnamon Upside-Down Cake
- Warm Brussels Sprouts & Dilled Potato Salad
- Chocolate Mexican Coffee Cake
- Slow Cooking, is it Safe?