Arugula can be described as a soft green leaf with many names across the globe. It is known as rocket in England and roquette in France, and rucola (or rughetta or ruchetta) in Italy.
Arugula can be found in many cuisines and dishes. Learn more about this leafy green known as Arugula nutrition facts, its taste, and how to cook it.
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Arugula Nutrition Facts | What is Arugula?
Arugula is an herbaceous green belonging to the mustard green and cabbage family. The leaves are rich green with notches that run on each side. The gaps could be pointed or feature an entire round edge depending on the variety. Wild Arugula has a smaller leaf.
The green leaves are accessible all year long but are most popular during autumn and spring. Arugula will be peak when it’s tender and young. As temperatures rise, the leaves grow larger, and the flavor becomes richer. It is possible to find Arugula in large quantities with the stems still attached and prewashed in containers or bags.
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What’s the Taste of Arugula Smell Like?
With a distinct flavor of pepper, Arugula is renowned for its sharp, spicy bite. The taste of this green may differ according to its age and variety. Arugula baby, for instance, is a smaller, more mature form of the Arugula and is usually milder in flavor, while wild Arugula is more intense in flavor. The taste of raw Arugula becomes more subtle when cooked, resulting in a lighter taste.
Strategies to Make Use of Arugula
Arugula is generally consumed raw, similar to leafy greens such as spinach or lettuce. It’s commonly utilized in salads such as citrus-arugula salad and Cantaloupe, Arugula & Goat Cheese Salad; however, there are many different ways to take advantage of it. You can add Arugula to pizza, such as Prosciutto Pizza with Corn and Arugula. Arugula can be used as a garnish in a grains bowl or mixed to make pesto. Arugula’s spicy flavor blends different flavors, including the sweetness of figs, to its sharpness from goat cheese. Its pungency is also a great match with the acidity of citrus and vinegar.
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Are You able to cook Arugula?
You can cook the Arugula! As it warms, the flavor of Arugula alters slightly as it begins to wilt and the sharp flavor reduces. Try sauteed Arugula for a fast and simple food item to serve as a side dish. You can also mix Arugula with pasta until it begins to wilt like spaghetti with Arugula & Clam Sauce. Arugula is also a great ingredient in sandwiches or as an ingredient in the filling of the stuffed steak.
If eaten in its raw form or wilted, Arugula is a great peppery addition to every dish. To learn more about Arugula, discover how to keep Arugula in a refrigerator for maximum enjoyment of this leafy green.
How to store Arugula
As with all tender greens, Arugula is extremely perishable and should be purchased no longer than two days before you plan to eat it. Here’s the most efficient way to store your Arugula:
- Wrap the root’s ends in a moist paper towel.
- Put in a bag with the roots down, then put in the fridge for three to seven days.
If you’re ready for eating, remove any tough stems. Rinse in cool water and spin dry using the salad spinner (alternatively, you could also dry Arugula by putting it between two sheets of towels and then gently rolling).
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If you’ve bought an Arugula that has been prewashed in a container or bag and want to store it, here’s how: it:
- Pour Arugula over a towel-lined cutting board. Pat dry using the help of a paper towel.
- Cover a bowl with a dry towel and then add Arugula leaves. Cover with a cloth or towel and let it sit for 3 to 7 days.
You could use the container you bought the Arugula from to store the Arugula in. Be sure to dry the container well before returning the Arugula. The excess moisture could cause the leaves to deteriorate.
Are you able to freeze Arugula?
If you’re looking for a long-term way to store your items, you might be interested in freezing the Arugula. Although you can technically freeze Arugula, we wouldn’t suggest it. At the very least, don’t freeze it directly. Arugula leaves are tender and delicate when frozen, which results in a mess of water when it’s time to remove them from the freezer. Additionally, frozen arugula leaves will not possess the crisp, dry texture of fresh leaves and aren’t the best choice for many dishes like salads or grain bowls.
Instead, if you wish to store Arugula in the freezer, we suggest making the Arugula into a sauce that is easier to freeze. Utilize Arugula to make a herbaceous pesto which can be served for pasta, on chicken, and other dishes. After you’ve transformed the Arugula into pesto, you can store your sauce in cubes of individual size to make it simpler to find the amount you require when you’re ready to defrost.
