Arugula is a bright, peppery salad green native to the Mediterranean region. Baby arugula tends to have a milder flavor, and as the plant grows and the weather warms up, the plant takes on a spicier taste.
Arugula is extremely perishable, and should be used within 4-5 days. Wrap arugula in a paper towel or cloth and store in the refrigerator.
Wash leaves in cold water before using. Arugula can be used both raw and cooked, and young, tender leaves are best used raw. If the flavor is too strong on its own for a salad, try mixing it with a more mild green such as spinach or lettuce. Arugula can be used lightly sauteed in pastas, rice dishes, and on top of pizzas! It can also be used as a basil substitute in pesto.