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Cookbook | Recipes | Ingredients | Basic foodstuffs

Arugula (also known as rocket, rocket salad, rughetta, roquette or rucola), is a leafy green vegetable.

Characteristics[edit | edit source]

Arugula leaves are green and "toothed", with a similar appearance to dandelion greens. The flavor is characterized as pungent, hot, or "stimulating".[1]

Seasonality[edit | edit source]

Seasonality tables | Autumn | Winter | Spring | Summer | All year
Arugola Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec
Northern hemisphere
Southern hemisphere

Selection and storage[edit | edit source]

Arugula should be fresh and green, with no limpness or off colors. There should be no sliminess. Store in the fridge, wrapped in a damp cloth.[2]

Use[edit | edit source]

It is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.

Recipes[edit | edit source]

References[edit | edit source]

  1. The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
  2. "What Is Arugula?". The Spruce Eats. Retrieved 2023-12-08.