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This delicate, peppery green brightens up salads and dressings with its punchy flavor, ranging from mild to pungent throughout the year.

Flavor profile: Peppery, spicy, nutty, tangy. Young leaves are milder, sweeter, and more tender, while larger leaves tend to have a stronger pungence. Mellows when cooked. Popular in Italian cuisine. 

Uses: Salads, pesto, can substitute for spinach or escarole. Saute as a side. Sprinkle on top of Neapolitan-style pizza. Add to soups or pasta. Layer on sandwiches.

Pairs with: Cheeses, pears, honey, citrus, melon, pine nuts, strawberries, anchovies, meat

Storage: Wrap loosely in paper towels and place in a plastic bag in the crisper drawer. Will keep for a 3 - 10 days. Wash right before using.

Other names: rocket, rucola, roquette

Nutrients: Arugula is high in calcium, iron, polyphenols, glucosinolates, and vitamins A, C, and K.

History: A member of the brassica family, arugula is native to the Mediterranean and has been cultivated since ancient Roman times.

Why it's a great crop: thrives in difficult conditions, resistant to weed pressure, repels pests, can grow in cold weather, can grow with limited water.

Warm Potato Salad with Arugula

Warm Potato Salad with Arugula

Bright Arugula Dressing

Bright Arugula Dressing

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