I am totally obsessed with arugula this spring. I honestly can’t seem to get enough of it.
Arugula, also known as salad rocket, is the perfect early spring harvest. It grows best in cool climates on full sun. Some people find it’s strong peppery mustard flavor to aggressive and prefer the lighter flavor of baby arugula.
Arugula is expressly perishable so keep it fresh in a tightly wrapped plastic bag and refrigerate for no more than two days.
This Mediterranean green is a rich source of iron as well as vitamins A and C.
I’ve been working on few recipes to spotlight it’s unique flavor and found that arugula is the perfect addition so many yummy spring dishes.