NJ Arugula

I think arugula (ah-roo-goo-lah) is my favorite salad green. While this Italian favorite hasn't been discovered in all parts of the country yet, its popularity is growing. In New York City's Little Italy, you'll see people growing arugula in tiny backyard plots and even in pots on windowsills. Few self-respecting Italian cooks will go without it for long.

Also known as rocket or rocket salad in Great Britain and the United states, rucola in Italy, and roquette in France, arugula originated in the Mediterranean and was introduced to North America by Italian immigrants. It's another ancient cultivar-the Romans thought eating it would bring them good luck. It is now cultivated worldwide and is in such demand from restaurants that it is now grown world-wide and in greenhouses.

Arugula has fine, smooth, dark green leaves that are notched toward the bottom of the stem. A member of the mustard family and closely related to radishes, it has a sharp, spicy flavor that is somewhat similar to watercress, if it has no bite, it isn't fresh. The peppery taste actually gets hotter in the field as the weather gets hotter.

Season

Available year round, arugula is most plentiful in the fall and spring, because it is a cool weather vegetable.

Selecting

Always buy arugula with the roots still attached. It will lose its zip and flavor fast enough with them on-and even faster with them off. Look for bright, tender, fresh-looking leaves with no signs of yellowing or dark spots. They should not be at all limp.

Storing

Because the flavor and texture fade very fast, use arugula as soon as possible after purchasing. If you have to keep it a day or two, don't wash it or remove the roots-just sprinkle with a little water, wrap in paper towels or a clean cloth towel, put in a plastic bag, and refrigerate. Remove the roots and wash only when you're ready to use it. Arugula tends to be very sandy, so wash it well, as you would spinach.

Preparing

Arugula makes a terrific salad all by itself, dressed with a little vinegar, olive oil, garlic, salt, and pepper. It also adds a wonderful tart, peppery taste mixed into a saled of milder lettuces and greens. I think it's great on sandwiches, especially tomato sandwiches.

Arugula is delicious added raw to pasta with a little garlic and oil-the hot pasta steams is just enough. Or you can saute some minced garlic in olive oil, then toss in a bunch of arugula, saute briefly, and pour over cooked pasta. The oil will pick up the flavor of the arugula. Be careful not to overcook arugula or it will lose its characteristic peppery flavor.

Recipes

Arugula Salad

Other recipes from Produce Pete.