A Guide to Buying Cooking and Storing Arugula
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Dr. Eric Berg DC | 2021-04-18 10:50:44 |  277,922 Views |
Amazing Arugula: 6 Benefits
The fir eats / Isabella DiRenzo
Arugula has been cultivated and used since Roman times and was first used as a medicinal herb and aphrodisiac. The leafy green is now popular in Italian cuisine and is grown and eaten around the world. The leaves are usually deep green with deep notches on both sides. Some leaves have full rounded tips while others are more pointed. Arugula is often eaten raw as a salad green but can also be eaten cooked in a variety of dishes.
Although arugula is often found in spring salads it is actually a member of the cabbage and mustard greens family. This explains its characteristic spicy bite that is appreciated by chefs and home cooks alike. Also known as rucola and roquette the green vegetable can be found year-round but its peak season is early spring and fall. It is quick and easy to prepare and although it is more expensive than regular lettuce it is affordable.
