Arugula

 

Storage


Keep fresh herbs in the refrigerator. If they are dirty or sandy, rinse them gently just before using them. Wrapped in a paper towel and placed in a plastic bag, herbs stay fresh for several days. Those herbs that still have their roots can be kept longer, place them in fresh water at room temperature,like cut flowers. You can also wrap the roots in a damp cloth and store the herbs in a plastic bag in the warmest part of your refrigerator.You can freeze the herbs whole or chopped, without blanching; if you wash them, be sure to dry them thoroughly.

Arugula is highly perishable and does not keep well, even when refrigerated. Before storing it in the refrigerator, wrap a damp paper towel around the roots and place the vegetable in a perforated plastic bag; it will keep for 2 to 3 days but should be consumed as soon as possible.Arugula can also be preserved standing up in a glass of water, like flowers; change the water daily.

Nutrition

Arugula is rich in vitamin C and potassium.


Varieties we grow:

Sylvetta




History

Arugula has been grown in the Mediterranean since Roman times, and is considered an aphrodisiac.  Before the 1990s it was usually collected in the wild and was not cultivated on a large scale or researched scientifically. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods and mature seeds are all edible.  It has a rich, peppery taste, and has an exceptionally strong flavour for a leafy green. It is generally used in salads, often mixed with other greens in a mesclun mix, but is also cooked as a vegetable or used raw with pasta or meats in northern Italy and in coastal Slovenia.

Recipes

Wash arugula like you would spinach. Trim the roots (if still attached) and separate the leaves, placing them in a large bowl of tepid water and swishing them around with your hands. This will allow any soil to become dislodged. Make sure your leaves are spun or patted dry before adding dressing so as not to dilute flavour.

Arugula Pizza 

Easy Arugula Salad

Goat Cheese and Arugula over Penne

More delicious recipes for arugula


Pesto with Arugula

Prep Time:  15 Min  Ready In:  15 Min

12 Servings

Ingredients

1 1/2 cups baby arugula leaves

1 1/2 cups fresh basil leaves

2/3 cup pine nuts

8 cloves garlic

6 ounces black olives, drained

3/4 cup extra virgin olive oil

1/2 lime, juiced

1 teaspoon red wine vinegar

1/8 teaspoon ground cumin

1 pinch ground cayenne pepper

salt and pepper to taste


Directions

  1. 1.Place the arugula, basil, pine nuts, garlic, and olives in a food processor, and chop to a coarse paste. Mix in olive oil, lime juice, vinegar, cumin, cayenne pepper, salt, and pepper. Process until well blended and smooth.