Store arugula in the refrigerator and use within a few days of receiving it.
Arugula, part of the brassica family, is a tender, bite-sized leaf with a peppery taste. It is also known as rocket or roquette. We grow arugula in the spring and the fall, when the flavor is more balanced and a little sweeter.
Arugula greens are full of flavor and therefore often mixed with other greens to tone them down, especially if eaten raw. Arugula pairs well with roasted and cured meats, cheese, cream, fruit (pears, apples, berries, citrus, etc.), fruity vinegars, mustard, nuts, mushrooms, winter squash and more! It can be used in salads, on sandwiches, included in pasta dishes and much more.
Health & Nutrition: As a brassica, arugula has some amazing health benefits. It’s an excellent source of vitamins C and K, fiber and calcium. Arugula contains vitamin A, folate, iron, magnesium and potassium. Additionally, arugula has been linked to reducing cancer and diabetes risk, preventing osteoporosis, and promoting heart health.
Cultural & Historical Background: Arugula is especially popular all around the Mediterranean, which is where this plant originated. It’s eaten on pizzas and pastas and even made into a digestive liqueur in Italy. It’s used commonly in salads and omelets in Greece. It is recommended for newlywed couples in Saudi Arabia, possibly because of its ancient reputation for stirring the libido. In Egypt, arugula is eaten with fava beans for breakfast, and seafood for dinner while those in Turkey make it into a sauce with olive oil and lemon juice to eat with fish. In Slovenia, it is mixed with potatoes or soups, or served with cheese burek, a kind of pastry.
