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 a gritty green and must
be washed thoroughly. Some say to wash it just before use while others
recommend washing it even if you plan to store it. I favor washing it
just before use. Unless you dry it well, washed arugula can wilt somewhat
from left over water.
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.
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