Categories: Arugula, Vegetable, food, arugula cooking tips, arugula facts

Arugula is also referred to as (other alias): Arugola, rocket, roquette, rucola (Italian)

Characteristics: Deep green with spiky and rounded leaves

Flavor: Generally, Arugula is peppery but as it grows larger the leaves tend become bitter, more pungent and tougher in texture.



Best season: Year round, arugula is available at grocery stores; however, its most favorable harvest seasons are early autumn, summer and fall.

Best time to buy arugula: When it appears young, small and tender

Consumer buying tips on arugula: Do not buy arugula with yellowed or wilted leaves. For immediate usage, choose arugula leaves that are small and fresh in appearance. In cases where arugula will not be prepared within th next four days, select larger leaves because they hold up better.

How to prepare arugula: Arugula can be either prepared raw or cooked moderately. Since, its leaves are on the delicate side, avoid overworking them. As a salad, it requires only a light salad (in example, a raspberry vinaigrette). Also, remember that arugula has a peppery aroma so it does not need any pepper. When cooked, use mature arugula leaves and heat briefly at a low temperature.



Arugula compliments the following:

● Artichoke hearts
● Bibb lettuce
● Blue Cheese
● Feta cheese
● Iceberg lettuce
● Olives
● Pasta salads
● Roasted peppers


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By Holly Bentz (c) 2006 fruitionMedia.net

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