Arugula
Arugula delivers a bold peppery bite that wakes up salads, pizzas, and pastas. Learn the best ways to store, prep, and cook this classic Italian green.
Storage
Wrap unwashed arugula loosely in a paper towel and place in an open plastic bag in the crisper drawer. For longer storage, wash and dry thoroughly, then store between paper towels in an airtight container.
Keeps For
Farm-fresh arugula keeps 7–14 days, though it really depends on the time of year and how happy the plants were at harvest. Store-bought is more like 4–7 days.
Flavor Profile
Raw arugula has a bright, peppery kick with subtle mustard undertones. Young leaves are milder; mature leaves pack more heat. Cooking softens both the texture and the bite, making it melt into pasta or wilt onto pizza.
How to Prep
No need to chop—the leaves are the perfect size. For salads, dress lightly just before serving so the delicate leaves don't wilt. When adding to hot dishes like pasta or pizza, toss it in at the very end or add raw on top to keep its fresh bite.
Ways to Cook
- 1 Toss raw into salads with parmesan, lemon, and olive oil
- 2 Pile onto pizza right after it comes out of the oven
- 3 Wilt into hot pasta with olive oil and garlic
- 4 Blend into pesto for a peppery twist on the classic
- 5 Layer on sandwiches and burgers for a fresh bite
- 6 Add to grain bowls with roasted vegetables
- 7 Top bruschetta or crostini with arugula and shaved parmesan