General Information: Arugula goes by many names: rocket, roquette and rugula. Arugula has a distinct, peppery bite. Arugula is available year-round.
Selection and Storage: Look for emerald green leaves two to four inches in length. Older and larger leaves may be too pungent. Avoid yellow or limp leaves. Arugula is sold in bunches with the roots still attached. As soon as you bring arugula home, wrap the roots in damp paper towels. Put the wrapped arugula in a plastic bag; seal and refrigerate. It will last up to two days.
Preparation and Cooking Tips: To prepare arugula, cut off the roots and any thick stems. Dunk leaves up and down in a sink full of cold water. Let stand for a minute. Swirl the leaves around, wait one minute and then remove them from water. Pat dry with paper towels. Peppery arugula is a good addition to salads. It can be added to pasta dishes. Or, toss the leaves, with olive oil, salt and Parmesan cheese. Fresh pears go well with arugula, too.
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