A slightly bitter and aromatic salad green with a peppery mustard flavor. The leaves should be bright green and fresh looking. Arugula is very perishable, so it should be kept no more than two days wrapped in plastic and refrigerated. Arugula can be quite gritty, so thorough washing is necessary. It is excellent in salads, made as a pesto, added to soups or quickly sautéed.
Season: May-November
Purchasing Tips: Look for leaves that are bright green and fresh looking
Storage: Arugula is very perishable, so it should be kept no more than two days wrapped in plastic and refrigerated.
Cooking Tips: Use raw in salads, or as an addition to many different fillings. Excellent when made into a pesto, using the same ingredients as the traditional basil pesto.
