Cookbook:Arugula
| Arugula | |
|---|---|
.jpg) | |
| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs
Arugula (also known as rocket, rocket salad, rughetta, roquette or rucola), is a leafy green vegetable.
Characteristics
editArugula leaves are green and "toothed", with a similar appearance to dandelion greens. The flavor is characterized as pungent, hot, or "stimulating".[1]
Seasonality
edit| Seasonality tables | Autumn | Winter | Spring | Summer | All year | ||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Arugola | Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
| Northern hemisphere |  |
|
|
|
 |
|
|
|
|
|
|
|
| Southern hemisphere | |
|
|
|
|
|
|
|
|
|
|
|
Selection and storage
editArugula should be fresh and green, with no limpness or off colors. There should be no sliminess. Store in the fridge, wrapped in a damp cloth.[2]
Use
editIt is usually eaten raw in salads but can also be steamed or cooked and served with meat or pasta.
Recipes
editReferences
edit- ↑ The Culinary Institute of America (CIA) (2012-04-16). Garde Manger: The Art and Craft of the Cold Kitchen. John Wiley & Sons. ISBN 978-0-470-58780-5.
- ↑ "What Is Arugula?". The Spruce Eats. Retrieved 2023-12-08.