Arugula is a dark green, peppery leaf that works equally well in salads or as a cooked green. It is available year-round, but is best when the weather is mild.
Buying Arugula
Photo © Molly Watson
Look for dark greens leaves of a uniform color. Avoid yellowing leaves, damages leaves, wilted leaves, or excessively moist-looking leaves. A bit of dirt is fine - it is likely the result of recent rain or watering (splashing dirt up onto the leaves).
Smaller arugula leaves tend to be milder, while larger leaves tend to have a more aggressive, peppery kick. Similarly, wild arugula - sometimes available from foragers in the late spring and again in the fall in temperate regions - is much more peppery than most cultivated leaves.
Arugula is sold either by the bunch or as loose leaves (much like spinach). In general bunched arugula has larger leaves and loose-leaf arugula has smaller leaves.
Cleaning & Storing Arugula
Bunched arugula needs to have its tough stems removed and discarded before cleaning. Arugula is best cleaned in a large bowl or basin of cool water. Gently swish leaves in the water, letting any dirt fall to the bottom of the bowl. Lift clean leaves out of the water (leaving dirt behind) and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge.Arugula stored this way will last up to a week. Uncleaned leaves last about 3 days.
Using Arugula
Arugula adds a peppery kick to salads of all sorts, pairing particularly well with sweet mild lettuces like Boston (a.k.a. butter lettuce) and Bibb lettuces. Dressings made with olive oil and balsamic vinegar highlight the assertive flavors of arugula, as do lemon juice-based dressings.Arugula also works lightly cooked. Use it as you would spinach - in sautes, stir-frys, or added to soups - cooking it quickly. Be warned that it has a stronger flavor and tougher, more fibrous texture than spinach.
