lbs. fresh arugula
Rich in vitamins K, A, and C, as well as folate and calcium; also contains glucosinolates, sulfur-based compounds with potential anti-inflammatory properties.
About
Arugula (Eruca sativa) is a leafy green vegetable from the Brassicaceae family, native to the Mediterranean region but now cultivated worldwide. The plant produces lobed, deeply cut leaves with a peppery, slightly bitter flavor profile that intensifies with maturity. Fresh arugula is typically harvested in its younger stage for salads, when the leaves are more tender and the flavor is milder; mature plants develop a more pronounced peppery bite and are sometimes used in cooking. The plant is related to cabbage, broccoli, and radish, sharing some of the characteristic sulfur compounds that give it its distinctive taste.
Culinary Uses
Fresh arugula is primarily used raw in salads, where its peppery flavor provides contrast to mild greens and creamy dressings. It appears prominently in Italian, Mediterranean, and contemporary cuisine, often featured in carpaccio, pasta dishes, and as a topping for pizzas and crostini. When cooked, arugula's peppery notes mellow somewhat, making it suitable for sautéing, adding to soups near the end of cooking, or incorporating into grain dishes. The tender young leaves are preferred for raw preparations, while mature leaves are better suited to cooking applications.