Arugula is a green that I had never even touched before I joined the CSA but my first time out there, I was told I had to try it (which I ended up trying three different varieties.) Who knew that one family of greens could have such diverse flavors. There was a variety that was slightly earthy and sweet while another variety was so spicy that it almost brought tears to my eyes. Each variety of arugula brings a special flavor to the dish/salad it is used in. I highly suggest doing a sampling if at all possible since the flavors to vary so much.
Arugula is great in both cooked and raw dishes. Certain varieties are mellow enough that the arugula can take the place of spinach in some dishes. To freeze arugula, follow the same principle as other greens: blanch for two minutes, ice bath, pat excess moisture off, and place in an air-tight freezer safe container. I find frozen arugala works great in stir-fries.
My recipes for Arugula:
Recipes from around the web:
- Pesto Pizza with Fresh Arugula and Parmesan from Cookie and Kate
- Pasta with Arugula Pesto from The Little Red House
- Cherry, Arugula, and Wild Rice Salad from The Year in Food
- Fennel and Arugula Salad from Love and Lemons
- Sweet Chili Eggplant and Arugula Toss from The First Mess
- Fresh Barley and Arugula Salad from Sprout and Pea
- Shitake and Arugula Ravioli from No Recipes
