With its rocket-shaped leaves and crisp textures, arugula mirrors the essence of spring itself—vibrant, energized, and gloriously green. It is a cool-weather crop available in the spring, early summer, and early fall. Arugula develops a bitter taste and tough texture when summer temperatures heat up.

For a delightful salad experience, opt for young arugula leaves. These tender greens have a unique flavor profile, with hints of nuttiness and a slightly peppery kick. On the other hand, larger leaves pack a more intense punch, with a sharper, even bitter bite. It’s worth noting, however, that the mass-produced ‘baby’ arugula can often be too mild, bordering on flavorless.

Arugula pairs beautifully with tangy goat cheese, sweet roasted beets, crunchy walnuts, and juicy citrus fruits. Consider adding these complementary flavors and textures to elevate your salad. The recipe below combines arugula with fennel (or pear), parmesan cheese, and pine nuts.

Beyond salads, you can incorporate arugula into various dishes such as sandwiches, wraps, omelets, and even soups. Its vibrant flavor adds depth to any recipe, whether raw or lightly wilted.

Health Benefits Of Arugula

• Arugula is a nutrient-rich food, rich in vitamins C, K, and folate. 
• Like other cruciferous vegetables, arugula helps prevent cancer and free-radical damage.
• Compared to spinach and other leafy greens, arugula is low in oxalic acid. This compound blocks the absorption of other nutrients. It also contributes to the development of kidney stones and arthritis.
• Arugula’s bitterness stimulates the digestive secretions, hence enhancing digestion.