A bunch of arugula

Arugula is definitely not your average leafy green.  With its slightly spicy and peppery taste, it goes well with many meals, like grilled sandwiches, pizzas, pasta, a spicy pesto, or even omelettes. It even packs a punch in the vitamin department, delivering on Vitamins A and C.

How to Pick and Store Arugula:

Arugula is in season during spring and summer, but we are fortunate to have access to it year-round.  While shopping for arugula, you may find it labelled with a few different names including Rocket, Roquette, and Italian Cress.

Make sure you use arugula no more than a few days after you buy it because it spoils rather quickly.

Mature arugula looks very similar to the leaf of a radish and is usually sold in bunches, like spinach.  Choose bunches that are bright green and fresh looking (avoid those that look wet and bruised). Wash bunches of arugula in cold water, dry, and store wrapped in paper towel in a plastic bag in the fridge – this will help to keep if fresh longer.

Baby arugula comes pre-washed and packaged and is less peppery than mature arugula.

How to Prepare Arugula:

How to prepare Arugula

If buying arugula in bunches, cut the bottom of the arugula off and discard.  Separate the leaves and give it a good wash in the sink as they hold a lot of grit. By swishing it around in water, it will let the grit sink to the bottom of the sink. To dry, you can use a salad spinner or pat dry with a dish towel.

Arugula makes a great salad – try it with goat cheese and an olive oil based dressing. Also, try braising or sautéing it and serving as a side to seafood such as tuna or salmon. 

Kary’s Arugula Tips:

  • Use arugula shortly after you buy it.
  • Spoiled arugula smells sour.
  • Baby arugula is less peppery than larger, more mature, arugula.
  • Be adventurous…it’s not just for salads!  I bet you’ll love the flavour it adds to pizza after it comes out of the oven or even on a sandwich.
  • Arugula can even be replaced for basil in a pesto.
  • 1 loose handful is about a cup of arugula – great for measuring how much you’ll need for a salad.

What Goes Well With Arugula?

What does Arugula go well with?

Almonds, basil, cheese, cucumbers, eggs, garlic, lemon, mushrooms, olive oil, pancetta, pasta, pears, radicchio, tomatoes, and vinegar.


Try Any Of These Delicious Arugula Flavour Combinations:

  • Arugula + prosciutto + pear
  • Arugula + feta + watermelon
  • Arugula + lemon + Parmesan cheese
  • Arugula + olive oil + balsamic


Arugula Recipes:

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