Arugula, also known as salad or garden rocket, is one of the nutritious green-leafy vegetable of Mediterranean origin. It belongs within the Brassicaceae family similar to mustard greens, cauliflower, and kale and has the scientific name Eruca sativa.
Preparation and serving methods
Field grown arugula is often sold in the local markets with its root attached. Cut open the bushel and trim the lower stems. Discard yellow, wilted, bruised leaves. Place the leaves in a large bowl of cold water and swish thoroughly as you do it in case of other greens like spinach in order to remove sand, soil, dirt…etc. Then drain the water, gently pat dry using moisture absorbent cloth before use in cooking.
Selection and storage
Fresh arugula is available in the markets all around the year. While buying, look for crispy green color young leaves. Avoid flowered harvest, as its leaves are tough and bitter in taste. Discard any bruised, slump leaves and stems before storage.
Store the herb as you do for other greens like spinach, purslane, kale…etc. Place it in the vegetable compartment of the refrigerator set at high relative humidity.