Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Arugula

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

A.K.A

rocket; rucolo; roquette

What is it?

A tender leafy green that packs a bold, peppery punch, arugula not only makes a wonderful salad addition but is also also excellent in cooked dishes such as pastas and sautés, and as a bed for grilled, seared, or roasted seafood and meats.

While the leaf always maintains its familiar flavor, the intensity changes depending upon the growing conditions and the age of the plant. Arugula that’s grown in hotter temperatures or that comes from more mature plants can be more on the peppery side. Young plants, mild climates, and lots of water will result in mild, tender leaves that are perfect for salad.

Baby arugula is a label you’ll often see for young, mild leaves that are a lighter shade of green and don’t yet have the pronounced lobes of mature arugula.

Kitchen math:

1 small bunch mature arugula = 6 to 7 oz. = 3-1/2 to 4 loosely packed cups. 4 oz. baby arugula = 3-1/2 to 4 loosely packed cups

Don’t have it?

Substitute watercress, mâche or other spicy greens.

How to choose:

At the market, choose arugula based on what you plan to do with it: For salads in which arugula is the main green, look for young or baby greens. Mature, spicier arugula is good for cooking, or as an accent in a salad. Look for smooth and even coloring. Steer clear of any leaves that look leathery or show signs of yellowing.

How to prep:

Arugula should be thoroughly washed in a few changes of water, especially if the leaves are more mature. Arugula grows in sandy soil and tends to trap a lot of dirt. Taste a leaf before you continue with the recipe to be sure you’ve gotten rid of all the grit.

How to store:

When you get these leaves home, drop them in a bowl of cool water to both rehydrate and wash them. Spin them dry and store them in a plastic bag in the fridge. Be sure the leaves are as dry as possible and don’t overstuff the bag. A good trick for keeping young greens fresh is to fill the bag no more than half full, then fill the rest of the bag with air (like a balloon) and tie it off, keeping the air inside with the greens.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Durham, North Carolina (412)

From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks