Arugula is a tender, peppery salad green that is immensely adaptable in the kitchen. It’s easy to grow, thriving particularly in spring and fall, before it gets too hot or cold. Its flowers are edible as well and make a beautiful addition to salads.
Arugula’s peppery flavor is easily tamed with a simple vinaigrette and its distinct flavor is the perfect compliment to richer, sweeter vegetables like beets and winter squash. It is also used to top pizzas fresh out of the oven, sometimes alongside slices of prosciutto.
Arugula is best kept in a plastic bag in the refrigerator.