18 Jul Arugula (Storage + Cooking Tips)
Arugula is a green leaf with a spicy, peppery bite. If you like the pepperiness, try an arugula salad or arugula pesto. If not, try it in moderation on sandwiches or pizza.
Fill the sink or a large bowl with cold water, then wash the arugula leaves gently to clean and hydrate the leaves. Spin dry in a salad spinner or between two clean kitchen towels. Wrap clean arugula leaves in a paper towel and place in an airtight container or plastic bag. Store in the crisper drawer of the refrigerator and use within 3-4 days for maximum freshness.
Arugula will wilt down very quickly if sautéed or braised. This is a great way to use a lot of arugula at once and makes a delicious side dish or pizza topping.
Arugula can be also frozen for later use, although it will not maintain its texture for use in salads. Blanch the arugula in boiling water for 10 seconds, then immediately transfer to a bowl of ice water. Let dry, then transfer to a freezer-safe airtight container for freezing.
Alternatively, consider making Arugula Pesto to freeze for later use. Use only half of the oil called for in the recipe, then add the other half when you thaw.