Recipes   > Recipe Archive   >  Arugula

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Arugula is the American name for a spicy green that’s variously called rocket, rucola, rugola, roquette, and ruchetta across Europe. Long popular in the Mediterranean, it’s recently gained something of a cult status here in the United States since the advent of readily available, pre-washed baby arugula. As a member of the Cruciferae family, with relatives such as radish, turnip, and watercress, arugula’s peppery bite is not surprising. Its leaves are elongated, notched, and multi-lobed like the leaf of an oak tree.

Arugula ranges in flavor and intensity, depending on its maturity and on growing conditions such as temperature, sunlight, and water levels. Mature arugula is at its prime during the cooler months of the year, when its flavor is mild and nutty; warm, sunny weather brings out a sharper bite with a more pronounced mustard flavor. Baby arugula is picked year-round, and its leaves are young, tender, and mild.

Whether it’s bunched or packaged, choose arugula with bright green leaves that look crisp, not limp. Leaves under 2.5 inches in length will be tender, nutty, and slightly piquant in flavor. Avoid arugula with yellow leaves or a strong, unpleasant odor.

For best results, place arugula in a large bowl of cold water, swirling the greens gently with your hands to rinse away any dirt or sand. Drain well, spin dry in a salad spinner, then wrap the greens in paper towels. Place in a plastic bag and refrigerate for up to 2 days. Pre-washed baby arugula lasts longer and can be stored for 4 to 7 days in the coolest part of your refrigerator.

Many people profess not to like arugula, but then are pleasantly surprised when they actually try it in a salad. It’s not bitter, although it does have a lively peppery-mustard edge that aficianados find more far more intriguing than ordinary lettuce. If you’re still doubtful, try adding a few handfuls of baby arugula to a mixture of other salad greens for a sprightly accent. Its pungent, spicy flavor is a wonderful counterpoint to sweet fruit or rich meats. Not just confined to the salad bowl, arugula can be tossed into risotto or pasta dishes much like spinach.