Arugula is a leafy green herb of the mustard family. It has long leaves that are dark green in color. Used often in Italian cuisine, arugula is also known as roquette, rucola, Italian cress, Mediterranean rocket, etc. The flavor of this leaf matches that of watercress and radish and is as peppery and hot. It is a good source of calcium, magnesium, Vitamin A and C and is very low in calories. It can be eaten raw or can be cooked and consumed. When cooked mildly, the few nutrients get absorbed well.
Arugula leaves cannot be stored for long. They can be stored in a refrigerator in plastic bags after wiping dry. While buying arugula, look for bright green leaves that are not wilting or browning, with fresh roots. The leaves should be crisp. Pick up dark leaves of uniform color. Younger leaves are tender and less spicy.
Arugula nutritive and disease fighting benefits
Cooking with arugula
You can make your own salads with arugula. Team it with olive oil and balsamic vinegar or even lemon juice dressing. As arugula is strongly flavored, it is mixed with milder greens to make a salad. It can be combined with either strawberry, red peppers, balsamic vinaigrette for a cool summer salad or can be combined with pears, cranberry, toasted pecans and cranberry vinaigrette for a warm winter salad. Arugula can also be pureed and used in soups. You can add arugula leaves to stir-fries and sautéed veggies.
Arugula pesto recipe
You can make arugula pesto and store in the refrigerator for about a week. Blend arugula leaves, garlic, cheese, pine nuts, olive oil can salt. You can replace pine nuts with almonds. Lightly toast the pine nuts before you add them – this makes for a more flavorful pesto. Younger leaves are less pungent. Remove the stems before you use the leaves.
Arugula and cheese recipe
Arugula 2 cups
Parmigiano cheese as per taste
Fennel bulbs 2
Lemon 1, extract juice
Extra virgin olive oil as per taste
Freshly ground pepper as per taste
In a salad bowl, arrange the arugula leaves. Add pepper and drizzle olive oil. After removing the leafy top and the stem of the fennel, cut them into round thin slices and place them over the arugula. Pour the lemon juice over the fennel and arugula. Drizzle olive oil and add more freshly ground pepper. Shave the cheese using a potato peeler and cover the salad with cheese.
Arugula salad recipe
Arugula 1 pound, rinsed and dried
Lemon juice as per taste
Olive oil as per taste
Salt and pepper as per taste
Rinse and dry the arugula. Place arugula leaves in a bowl and sprinkle salt over it. Pour olive oil and lemon juice in equal parts over the leaves. Toss the salad. Add pepper and salt to taste