Flavor description
The peppery, pungent taste of arugula (ah-ROO-guh-lah) makes this leaf a great way to liven up a salad. Arugula, a member of the mustard family, is popular in Mediterranean cooking, especially Italian dishes.
How to use
Also known as rocket, roquette, rugula, and rucola, the leafy green is a staple of Italian fare and often found in mesclun (young tender greens) salad mixes, where it behaves like a cross between lettuce and herb.
How to find
Spring is prime time for arugula. Leaves that grow in cool weather are more tender and mellow than those suffering the heat of summer. Arugula is available at your local supermarket.
Substitutes
Watercress, endive, or young mustard greens
Related Articles
Spring Ahead with Greens: Learn how to store, clean, and bring out the flavor of your favorite greens. See article
The Bitter Truth: Once shunned for their bitterness, such exotic greens as arugula, radicchio, and curly endive have become supermarket standouts-in tune with today's healthful-living tastes. See article
Related Recipes
Tuscan Bean and Wilted Arugula Salad
Chicken-Arugula Focaccia Sandwiches
Mussels with Tomato-Wine Broth
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