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Arugula, commonly referred to as “rocket”, has a rich, peppery taste— a strong flavor for a leafy green. Arugula is most often used raw in salads or pastas, though it also can be cooked. Try mixed with potatoes, added to salads, or on top of sandwiches or pizza.

Nutrition Facts:

100 grams (about 3.5 ounces) of arugula has just 25 calories and contains 25% of the DV of Vitamin C and 16% of the DV of Calcium. It is considered a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium and Manganese.


Clean and wash in cold water. Dry, wrap in paper towel and place in plastic bag in refrigerator. Arugula will last up to 7 days in the fridge.


The larger the leaf the stronger the taste! The smaller leaves are tastier raw, while the larger leaves are better cooked. Arugula makes a beautiful garnish and adds a peppery kick to any dish.

Quick Fix:

Use a simple oil and vinegar or lemon juice dressing with arugula and add Parmesan cheese. Great pizza topping either cooked or raw.