Find tasty tips for adding this fresh green to your everyday diet
Best to buy
Arugula is available all year long, and it peaks from June through December.
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.
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 produce 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
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 pharmacist for any health problem and before using any
supplements, making dietary changes, or before making any changes in prescribed medications.
Information expires June 2009.
