Arugula (also known as rocket) is a member of the mustard family most commonly used in salads and has a spicy, almost peppery flavor. Wild arugula has elongated dark green leaves that are lobed much like the leaves of an oak tree. Other varieties may have a similar appearance to other leafy greens.
Arugula is great in salads, sandwiches, or sautéed alone or with other greens. Try adding it to potato salad or pasta when warm so it wilts slightly for a nice change of pace.
Arugula is best used fresh, as it is very perishable, but will last a few days in the refrigerator. Wash Arugula and let air dry or use a salad spinner. Place in an open plastic bag and keep in the crisper drawer of your refrigerator. A paper towel placed in the bag will help keep excess moisture to a minimum.
This leafy vegetable is rich in vitamin C and potassium, and is a good source of calcium, fiber, and iron. Arugula is also high in vitamin A, zinc, vitamin B6, and magnesium. (caloriecount, gourmetsleuth)
