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Arugula is an aromatic peppery salad green.

It is also known as rocket, roquette, rugula, and rucola and is popular in Italian cuisine.

It grows wild in Asia and all over the entire Mediterranean.

Like most salad greens, arugula is very low in calories and is high in vitamins A and C. One, half cup, serving is two calories.

Prep Tips:

Chop into small pieces. Serve solo or add other baby greens.

Storage Tips:

Place arugula in a plastic bag in the most humid area of the refrigerator (usually the vegetable drawer). If leaves are wet, add a folded paper towel to the bag to absorb extra moisture.

Harvest Season:

Late winter to Spring in the greenhouse

Farm Recipe:

Arugula Salad

Arrange a lovely handful of chopped arugula leaves (wash before serving) in individual bowls.
Top with 1/2 C chopped apples or 1/2 C chopped pears.
Take 3/4 C chopped walnuts and toast on low in a heavy pan for 5 minutes.
Drizzle with 1 T maple syrup.
Allow glazed walnuts to cool .
Top the arugula salad with 2 T glazed walnuts and a light sweet balsamic dressing.
Easy, fast, elegant, nutritious and... very tasty.
Serves about 3

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