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Arugula leaves, also known as rocket or roquette, are tender and bite-sized with a tangy flavor. Along with other leafy greens, arugula contains high levels of beneficial nitrates and polyphenols.
People commonly add fresh arugula to salads, but it also works well incorporated into pasta, casseroles, and sauces, just like other leafy greens.
It tends to sauté faster than its tougher cousins kale and collard greens. Because of its tenderness, and it lends more flavor to a dish than spinach or Swiss chard.
Due to its peppery flavor, people often mix arugula with other milder greens, such as watercress and romaine. In Italy, it is common to top pizza with arugula after baking.
Arugula is easy to grow and perfect for a windowsill garden. When store-bought or picked fresh, people should store arugula in the refrigerator and use it within a few days of purchase.
Here are some tips for incorporating more arugula into the daily routine:
Add a handful of fresh arugula to an omelet or scramble.
Throw a handful of arugula and blend into a fresh juice or smoothie.
Sauté arugula in a small amount of extra virgin olive oil and season with freshly ground black pepper and freshly grated Parmesan cheese. Eat as a side dish or top a baked potato.
Add arugula leaves to a wrap, sandwich, or flatbread.
