Arugula

Arugula, also known as rocket, is a peppery, leafy green that is commonly used in salads and as a garnish. It is particularly popular in Italian and Mediterranean cuisines. Arugula is a cool-weather crop, with peak seasonality in the early spring and fall. Its bold flavor pairs well with citrus, nuts, and robust cheeses, and it can also be used in pesto or as a pizza topping after baking.

Arugula Synonyms

Rocket
roquette
rugula
rucola

Arugula Substitutes

Different Forms/Types of Arugula

Fresh

Arugula is most commonly found fresh, with its vibrant green leaves and peppery flavor, ideal for salads, sandwiches, and as a garnish.

Baby Arugula

Younger arugula leaves that are tender and less peppery, perfect for those who prefer a milder flavor in their dishes.

Wild Arugula

A more pungent and spicy variety of arugula, with narrower leaves, often sought after by culinary enthusiasts for its robust flavor.

How to Choose Arugula

When selecting fresh arugula, look for bright green, crisp leaves without any signs of wilting or yellowing. The leaves should be free from dark spots or damage. If possible, smell the arugula; it should have a fresh, peppery scent. For pre-packaged arugula, ensure the bag is not puffed with air, as this can indicate spoilage.

Cooking/Prep Tips for Arugula

Arugula, also known as rocket, is a peppery, mustard-flavored green often used in salads but also versatile enough for cooked dishes. For intermediate and expert home cooks, it's important to note that arugula wilts quickly when exposed to heat, so it should be added at the end of the cooking process to retain its texture and flavor. When using arugula in salads, dress it lightly to avoid sogginess. For a more nuanced flavor, you can briefly sauté or wilt arugula to mellow its peppery bite, which is a technique that works well in pastas and warm salads.

Shelf Life of Arugula

To maintain the freshness of arugula, store it in the refrigerator. Wrap the leaves in a damp paper towel and place them in a perforated plastic bag or container. This helps to keep the arugula hydrated without becoming soggy. Use fresh arugula within a few days of purchase to enjoy its optimal flavor and texture. For longer storage, consider blanching and freezing arugula, although this may alter its texture and is better suited for cooked applications.

Recommended Brands for Arugula

Fresh arugula: No specific brand recommendations as fresh arugula is best sourced from local farmers' markets or reputable grocery stores with high turnover to ensure freshness.

Cooking Techniques for Arugula

Raw: Arugula is most commonly used raw in salads. Its bold flavor can stand up to strong dressings and vinaigrettes. To keep it crisp, dress it right before serving.

Wilted: Wilt arugula by tossing it into a dish just before it's removed from heat. This lightly softens the leaves without fully cooking them, perfect for adding a fresh, peppery note to warm dishes.

Sautéing: Quickly sautéing arugula in olive oil over medium heat until just wilted allows it to retain some of its texture while taking on a more mellow flavor. This method is great for incorporating into pastas or topping pizzas.