• Arugula is eaten all over the world and goes by many names, such as rocket, rucola, colewort, and arugula, depending on the country. No matter where you’re eating it though, arugula has a strong, peppery and tangy flavor.
• Look for dark green leaves with a uniform color. Avoid any yellowing, damaged, wilted or excessively moist-looking leaves.
• Larger arugula leaves tend to have a stronger flavor, so they can be cooked successfully without losing all it or used raw by those who like its spicy taste.
• Remove the tough stems of bunched arugula and discarded before cleaning.
• Clean arugula by placing it a large bowl or basin of cold water. Gently agitate the leaves in the water, letting any dirt fall to the bottom of the bowl. Transfer the clean leaves into a salad spinner, several layers of paper towels or a clean kitchen towel.
• Transfer washed arugula to a layer or two of paper towels and gently roll them up. Store in a loosely closed plastic bag in the fridge for up to 2 days.
Studies have suggested that increased consumption of greens like arugula, decreases the risk of obesity, diabetes and heart disease, while promoting a healthy complexion, increased energy, and an overall decrease in weight.
Arugula is a warming herb, so it can be an aid to clearing up lung and sinus congestion. It also a natural alkaline, which can help to balance an over-acidic diet.
Arugula contains chlorophyll, which has shown to be effective in blocking the carcinogenic effects of foods grilled at high temperatures.
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