Arugula's softly serrated leaves, similar to oakleaf lettuce varieties, give the plant its distinct form. They are tender and can be bite-sized with a tangy flavor. Along with other leafy greens, arugula contains high levels of beneficial nitrates and polyphenols.
People commonly add fresh arugula to salads, but it also works well incorporated into pasta, casseroles, and sauces, just like other leafy greens. Don't panic if it bolts, though - the yellow flowers are edible and provide a great garnish.
Due to its peppery flavor, people often mix arugula with other milder greens, such as watercress and romaine. In Italy, it is common to top pizza with arugula after baking.
Article credit: Medical News Today
Growing Tips: Arugula likes to bolt in heat or stress, pinch back near leaf branching to avoid bolting and prolong vegetative growing.
- Vitamin K (100% of daily requirements in 1 cup)
- Vitamin A
- Vitamin C