Arugula | Health Notes at WWSM | Health Information at WWSM

Arugula

Find flavoursome tips for adding this fresh green to your regular diet

Cut & clean
Wash leaves thoroughly by completely immersing them in cold water. Let grit settle to bottom and carefully remove leaves so as not to stir up dirt. Pat or spin dry.

30-second recipe
Toss fresh arugula with mixed salad greens for a spicy twist. Drizzle with olive oil and top with shaved hard cheese, such as Parmesian.

Also indexed as: Rocket Greens, Roquette, Rucola

Preparation, uses, and tips

Wash arugula leaves thoroughly, immersing them completely in cold water to remove grit. Pat dry, or spin dry in a salad spinner. Toss fresh arugula with salad greens, or add to most soups and stews near the end of cooking time.

Buying and storing tips

Arugula is available all year long, and is at its peak from June through December. Arugula can be found in the fruits and vegetables section of most health food stores, specialty markets, and supermarkets. It’s usually sold in small bunches, with the roots intact. Look for bright green, fresh-looking leaves with no sign of wilting or browning, and fresh clean roots. Store arugula in a plastic bag in the refrigerator, and use it within a couple of days.

Varieties

Arugula varies somewhat in size.

Nutrition Highlights

Arugula, 1/2 cup (10g)
Calories: 3
Protein: 0g
Carbohydrate: 0g
Total Fat: 0g
Fiber: 0g

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.