Nutrition Information:

Arugula is high in calcium, potassium, folate (vitamin B), vitamin C, vitamin K, and vitamin A. Packed to the brim with goodness!

Storage Tips:

Rinse the leaves in cool water and use a salad spinner or paper towels to dry. Wrap leaves in a paper towel, and set inside a ziplock bag in the fridge. Best used within a few days. To freeze, blanch (drop into boiling water for ~2 minutes, then immediately into ice water. Drain well and place into freezer bags or into ice cube trays with a small amount of water or olive oil.

Uses:

Arugula has an almost peppery flavor. The flavor is tart, spicy, and potentially slightly bitter depending on the maturity of the leaves, with baby arugula being milder. Arugula can be used as a salad base alone or mixed with other greens such as spinach, it can be used in smoothies, used as a topping on pizza, tossed with pasta, or even made into pesto. (You can also freeze pesto in an ice cube tray and just take a couple of cubes out each time).

Recipe Ideas:

• This Arugula Salad recipe by Erin Clarke from wellplated.com is simple and delicious.

• Try this Arugula Tomato Cheese Pizza recipe from halfbakedharvest.com if you’re looking for a flavorful new homemade pizza recipe.

• If you’re craving pasta, this Linguine with Arugula, Garlic and Parmesan from gimmesomeoven.com only requires 5 ingredients.

• A side dish of Easy Sauteed Arugula with Red Bell Pepper from cookingchatfood.com is another great way to enjoy these versatile greens.