Did you know?
The word sounds Italian to us, but Italians call it rucola. Or you may see it in stores or on seed packets as “rocket,” “roquette” or “arugola.”
Whatever the name, the spiky, deep green leaves are packed with fresh, peppery flavor. The intensity varies from plant to plant and leaves grow more pungent and bitter as they grow larger. They most often are eaten when young and tender; some local growers even sell tiny shoots as “micro greens.”
Although available year-round in grocery stores, arugula’s local growing season favors cooler months of spring, early summer and early fall. Each plant will yield several harvests if you cut the outer leaves, leaving the center stem. It will grow throughout the summer, but tends to bolt in hot weather. When it does, the tiny white edible blossoms deliver a big hit of pepperiness, writes Maggie Oster in “Recipes from an American Herb Garden.”
Buying tips
Look for fresh, young green leaves with no wilting or yellowing. Older, more sturdy leaves sold in bunches tend to have a longer shelf life, according to Janet Fletcher in “Fresh from the Farmers’ Market.”
Storing hints
Store the greens in a plastic storage bag in the fridge; young greens need to be eaten within a few days. More mature greens will last a week or so.
Preparation suggestions
Eat arugula raw in salads, where its strong flavor needs only a light dressing–no ground pepper necessary. Take care when tossing as young leaves tend to wilt if overworked or overdressed. It’s great on its own or as a contrast to milder lettuces. Fletcher writes that it complements “fresh citrus, olives, artichoke hearts and roasted peppers . . . and goat, feta and blue cheeses.” Try it on sandwiches, in pasta salads, sauces and omelets. Or use it as an herb and sprinkle over finished dishes; the micro greens are especially good for this. When cooking, the less heat the better. Don’t cook the young leaves; for the mature leaves, wilt briefly–about a minute–to serve as a side dish or bed for grilled chicken or fish, or stir into hot pasta. Or think like the Italians, who heap fresh greens on a finished pizza or the famous steak, bistecca alla fiorentina.
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jxgray@tribune.com
