An A to Z guide to choosing, storing, preparing, and cooking fresh produce and recipe ingredients.
Kana OkadaArugula
Also called rocket, this peppery, nutty, slightly bitter little green perks up salads and sandwiches.
Season: May through September.
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How to Choose Arugula
Fresh arugula has long, firm, bright green leaves. Larger leaves are more peppery than small ones. Holes, tears, and yellow edges are signs that the greens are past their prime. If you can, buy arugula in bunches with the roots intact; this helps retain freshness. -
How to Store Arugula
If you buy arugula with roots, wrap the stems in a moistened paper towel. Then place the bunch, or the loose leaves, in a plastic bag in the refrigerator’s vegetable drawer, where they’ll last up to 3 days. Packaged arugula can remain in its original container. With these, follow the expiration date (usually in 2 weeks), since harmful bacteria can develop.
How to Prepare Arugula
Arugula tends to be gritty, so rinse the leaves thoroughly. -
How to Use Arugula
The greens can be stirred into pasta and scattered on pizza, but they’re at their fresh best in salads.
—Katrine AmesReal Simple Arugula Recipes:
Find out what's in season in your area right now, then locate a farmers' market near you.
