How to Buy, Store, and Cook Arugula in Season in June

May 31, 2015

Peppery and spicy, arugula is not a timid green. When harvested young, it has a milder flavor, and is an excellent addition to salads and sandwiches. Larger, more mature leaves are very bitter and should be cooked lightly or combined with fatty or sweet ingredients to take off some of the edge.

Take note of the size of the leaves. Younger, smaller arugula will be less spicy. It is often sold loose and packed in bags or plastic containers. Larger leaves, often sold bundled in bunches, are more intensely flavored. All arugula should be kept in refrigeration.