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Arugula Basics
Arugula's lobed leaves, with their distinctive, spicy taste, add tang to green salads, pasta, quiche, and more.
In Season: The best flavor, peppery yet sweet, comes from plants grown rapidly in cool climates and harvested young. Arugula is an ideal early-spring and fall crop.
What to Look For: Arugula should be bright green and fresh looking.
How to Store: Wrap arugula tightly in a plastic bag and refrigerate for no more than two days.
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Arugula Salad with French Lentils, Smoked Chicken, and Roasted Peppers Photo: Earl Carter
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Wilted Arugula Photo: Kirsten Strecker
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Arugula and Roasted-Vegetable Salad with Whole-Grain Croutons Photo: Elizabeth Watt
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Asian Pear, Celery, and Arugula Salad Photo: Joseph De Leo
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Spinach Linguine with Walnut-Arugula Pesto Photo: Quentin Bacon
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Arugula Salad with Radishes and Caper Vinaigrette Photo: Maura McEvoy
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