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Arugula greens consist of vibrantly green colored, deeply lobed leaves attached to a pale creamy-green hued stem. The leaves can be harvested when young for a mild flavor or when fully mature at 3 or 4 inches in length for maximum mustardy tones. However, those leaves allowed to mature too long on the arugula plant will become bitter in taste. Arugula offers an herbaceous, peppery flavor with a mustardy tang and nutty finish.
Arugula is available year-round.
Arugula is botanically classified as Eruca sativa, and also known as salad rocket, roquette and rucola. As a member of the mustard or Brassicaceae family, the entire plant exhibits the family’s characteristic peppery bite. The pungent flavor is due to its high content of sulfur containing compounds known as glucosinolates. The leaves are commonly used as a salad green or herb in fresh sauces such as pesto.
Arugula is considered an herb, a salad green and even a leaf vegetable, making it a versatile ingredient in the kitchen. When arugula is grown as an herb it is often woodier and more strongly flavored. Add this variety of arugula to raw pesto and sauces where it's pungency will come through. Add whole leaves to grilled cheese sandwiches or a BLT. Use as a leafy bed for grilled seafood or vegetables. Use herb arugula within a week of purchase and keep dry and refrigerated.
Recipes that include Arugula. One is easiest, three is harder.
|The Well-Seasoned Cook||Arugula Salad with Manchego Cheese, Marcona Almonds & Membrillo Dressing|