- We grow arugula for mixes and bunching in the cooler months of the year. We also love arugula rapini and spicy arugula flowers.
As with all leaf lettuces, wash then dry thoroughly. Pack lightly in a plastic bag with strips of paper towel to absorb and protect the leaves. Smush out all of the air and close the bag. Store in the vegetable bin in the fridge. Lasts about a week.
This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Protein, Thiamin, Riboflavin, Vitamin B6, Pantothenic Acid, Zinc and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.
- Arugula has an array of minerals and high levels of Iron and Copper, making it a good substitute for spinach if you’re paying attention to getting more vegetable based iron in your diet.
- Its peppery flavor provides a natural cooling effect on the body – a good food for hot weather picnics!
- Like other leafy greens, arugula is also a hydrating food, helping keep your body hydrated in the heat of summer.
- Ancient Roman writings reveal arugula to be used as a powerful aphrodisiac from the first century A.D., especially when combined with other natural plants with similar libido-boosting qualities, such as chicory, dill, lettuce, and lavender.