Choice Ingredient: Arugula

Learn: This aromatic, leafy green (sometimes called rocket, roquette, or rucola) is a member of the same botanical family as watercress, cabbage, and broccoli. It’s low in calories (a cup contains a mere five) and rich in lutein and vitamin A.

Taste: Arugula’s flavor is often likened to peppery mustard, making it somewhat stronger than most lettuces, so it’s often mixed with other greens.

Purchase: You’ll find arugula as loose leaves in bins or bags. Sometimes it’s bundled with stems attached, as shown. Either way, look for firm, fresh, uniformly green leaves without yellow or brown spots.

Store: Arugula is highly perishable and will only last about two days after purchase. Store in the refrigerator, inside a perforated plastic bag or wrapped in moist paper towels. Rinse thoroughly and dry before using.

Use: Most often used as a salad green, arugula boosts flavor and pairs well with vinaigrettes. It can also be wilted like spinach and served as a healthful side dish. You can even use arugula in place of basil to make a peppery pesto. For more ideas, check out my top five recipe picks.