Food of the Month: Arugula

What is it

Arugula is a leafy green herb from the mustard family known formally as Eruca Vesicaria Sativa. It has a distinct peppery flavor.

Health Benefits

 Arugula is rich in vitamins A, C, and K. In fact it is one of the best vegetable sources of Vitamin K providing a boost for bone and brain health. Arugula also provides high levels of Calcium, Folate, Magnesium, Iron and Copper which makes it a good substitute for spinach. In addition to the vitamins and minerals it provides a cooling effect as a result of its peppery flavor and as a result of its high water content is hydrating especially in those summery months.

Storage

Once harvested the leaves spoil quickly so Arugula should be used within a couple of days. Leaves should be washed thoroughly and dried with a salad spinner or on paper towels. Once dry the leaves can be stored in a plastic bag in the refrigerator until ready to use.

Uses

Arugula can be eaten raw in salads, used as toppings for sandwiches, cooked into pasta dishes, made into a pesto or simply sautéed lightly in olive oil. Check out a great recipe from The Minimalist Baker http://minimalistbaker.com/easyrecipe-print/18299-0/. It is a really tasty and light spring/summer pasta dish!