|
Arugula is an aromatic, peppery salad green. It is also known
as roquette, rocket, rugula and rucola, and is very popular in
Italian cuisine. It grows wild in Asia and all over the entire
Mediterranean - and has been known to be cultivated and
enjoyed in places as exotic as the north of Sudan.
Arugula is available year
round with a peak season between June and December. Baby
Arugula leaves, from immature plants, are oval in shape while
mature Arugula leaves display pronounced lobes on each side.
Mature Arugula is
darker green and spicier than its younger counterpart.
Choose leaves that are
bright green with no sign of wilting. Arugula is highly
perishable and should be used within two days of purchase.
Store it in a plastic bag in the coldest part of your fridge.
Arugula is a good source of iron, calcium, and vitamins A and
C
Arugula is most commonly
employed in salads. However, it can be used in sauces, soups,
pasta dishes, and as a sautéed accompaniment. Generally, young
Arugula is used for salads and the spicier older Arugula for
cooking. Below are two recipes featuring both types of Arugula.
If you can't find one or the other you can definitely
substitute. |
