Arugula: Characteristics and Uses

With its slightly bitter, peppery flavor, arugula is a favorite green for fish dishes; a squeeze of lemon balances its sharpness. This leafy green is used not only in salads but also in pasta, stews, and sauces. It is rich in vitamins C, A, K, and P, as well as minerals, especially calcium. Its sharp, slightly bitter taste comes from its natural compounds, so even very small, young leaves have a pronounced aroma. Below are practical notes on arugula’s place in the diet and how to select, store, and use it.

Arugula in the kitchen
Arugula’s sharp flavor works well in salads and sandwiches. It adds a peppery note to salads and sandwiches. Its fresh leaves can also be served with salads and hot dishes. Arugula can be used in salads, sandwiches, and as a garnish for hot dishes.

Choosing arugula
Choose bunches with bright green, crisp, glossy leaves. Avoid yellowed, wilted leaves or leaves with browned edges. Fresh stems snap when gently bent; soft, wrinkled stems indicate that the arugula is past its prime. Moisture around the roots or condensation in the package may indicate that spoilage has begun, so avoid those bunches.

Storing arugula
Arugula wilts quickly. Wrap it unwashed in a dry paper towel and store it in the refrigerator’s crisper drawer; it should stay fresh for a few days. If washing it, do so just before use, and do not leave the portion you will not use wet, as wet leaves yellow much faster in the refrigerator. To keep arugula longer, make pesto and freeze it in an ice cube tray. The pesto can be stored for months, and you can take out a cube as needed.

How to use it
Arugula can be used in cooked dishes as well as raw salads. If cooking it, add it just before removing the dish from the heat and avoid prolonged cooking; otherwise, its texture and characteristic peppery flavor will fade. Sprinkling it over pasta at the last moment lets the warmth wilt it slightly and release its aroma into the dish. To make arugula pesto, blend it with garlic, walnuts or almonds, olive oil, and a little hard cheese. The pesto pairs well with pasta and grilled meat.

Are there different types?
The arugula commonly sold in stores is generally one of two types: cultivated arugula, with mild flavor and thin leaves, or wild arugula, with smaller leaves and a sharper taste. Wild arugula is noticeably more bitter and peppery than cultivated arugula, so a small amount is enough for salads. Young leaves sold as baby arugula have a milder flavor and are better suited to eating raw.

What flavors pair well with it?
Arugula’s bitterness is balanced by acidic flavors such as lemon and vinegar, so balsamic vinegar or lemon juice is often added to salads. Hard, salty cheeses such as Parmesan and goat cheese soften its sharpness. Walnuts and almonds add textural contrast, while fruits such as pear and pomegranate create a sweet-tart balance. Arugula is a classic pairing with fish such as salmon and sea bass.