All About Arugula

When exposed to heat, arugula transforms in flavor. Its peppery punch mellows down a bit, giving way to a more nutty flavor that integrates into many kinds of dishes. Its slight bitterness mellows out as well, and the texture softens, providing a nice contrast in cooked dishes. From stir-fries to pastas or soups, arugula’s cooked character can offer subtle complexity to your dishes. Keep in mind that it does wilt quickly, so it’s often best to add at the end of cooking to maintain its integrity.

Growing arugula

When growing arugula at home, remember that it grows quickly, and leaves can usually be picked as early as 4 weeks after planting. For baby arugula, pick when the leaves are small, about 2-3 inches long. For a more peppery flavor, wait until the leaves reach 4-6 inches in length. Try to pick arugula in the morning when it’s cooler to retain freshness and cut the leaves at the stem.

Purchased arugula

When purchasing fresh arugula, look for leaves that are vibrant and firm, with a rich green color. Avoid bunches with yellowing or wilting leaves, or those with visible signs of damage or spoilage such as spots or sliminess. Fresh arugula should smell mildly peppery and look crisp. It’s ready to eat as soon as you bring it home, though it can be stored in the refrigerator in a loose plastic bag for up to a few days for maximum freshness.

Place the arugula in a loose plastic bag. If possible, use a perforated bag or poke a few small holes in a regular bag to allow for airflow. To control humidity and absorb any excess moisture, add a dry paper towel in the bag with the arugula. This helps to prevent the leaves from becoming slimy and prolongs their freshness. Store your bagged arugula in the vegetable crisper drawer of your refrigerator. It typically keeps well for about a week, but peak freshness is within the first few days of purchase.

Arugula can technically be frozen, but it’s important to note that the process will significantly change its texture and alter its flavor somewhat Plus, after freezing, arugula will lose its crispness and become wilted, making it unsuitable for salads or other dishes where a fresh, crunchy texture is desired.

However, frozen arugula can still be used in cooked dishes like soups, stews, sauces, or stir-fries, where the change in texture isn’t as noticeable. Frozen arugula should ideally be used within 6-8 months for the best quality. For best results, blanche and dry the arugula prior to freezing.

Arugula originated in the Mediterranean region, but it is highly adaptable and can be grown in a wide variety of climates and locations, including in parts of North America, Europe, and Asia. It grows best in well-drained soil and cooler weather, typically in the spring or fall, but can also tolerate heat and even frost.

Did you know there’s wild arugula? In the wild, arugula can be found growing along the coasts of southern Europe and western Asia and in parts of North Africa. The wild variety tends to have a more potent, peppery flavor compared to the cultivated version, so keep that in mind in case you find yourself foraging wild arugula during a vacation to Italy.