Keep arugula fresh: Tips for salads and flavorful pesto
We tend to choose arugula over lettuce in winter because its leaves are more durable and do not wilt as quickly. This way, you can always have something green in the refrigerator. It's a great addition to sandwiches and salads, so it's worth knowing how to handle arugula properly.
We treat arugula like lettuce and use it in similar ways. Most often, we make salads from it and add it to sandwiches. Italians even use it on pizza. However, arugula belongs to the cruciferous vegetables. It's related to radish and horseradish, so its taste is strong, slightly spicy, and nutty.
For flavor and health
The small, serrated leaves of arugula are packed with vitamins and minerals. They contain vitamins A, C, and K and minerals such as potassium and iron, which help support the immune system. Additionally, arugula contains ingredients that speed up digestion and positively affect intestinal flora, making it a great addition to a winter diet. The best flavor comes from fresh, firm leaves, which can remain like that for a long time if you take proper care of them.
How to store arugula?
This time of year, it’s easiest to buy packaged arugula. However, simply storing the plastic package in the refrigerator isn't ideal for keeping arugula fresh for an extended period—it can dry out or rot faster this way.
Start by sorting the leaves and discarding any that are dried out, heavily crushed, or rotten. If left, these can cause the rest of the arugula to spoil much faster. Transfer the leaves to a sealed container lined with a damp paper towel. The towel should be only slightly moist to prevent the leaves from drying out. Choosing a larger container to give the leaves plenty of space without crushing them is beneficial.
Arugula perfect for pesto
Need to use arugula quickly? Make a salad. It pairs especially well with tomatoes, avocados, eggs, and various cheeses like mozzarella, feta, or Parmesan. If you want to use it quickly and then store it, make arugula pesto. It should be stored in the refrigerator and consumed within five days.
Arugula pesto
Ingredients:
- One cup of fresh arugula,
- 2 tablespoons of walnuts,
- 2 tablespoons of Parmesan,
- 3-4 tablespoons of olive oil,
- 1 clove of garlic,
- Salt and pepper to taste.
Preparation:
- Wash the arugula and dry it thoroughly with a paper towel.
- Place all ingredients in a blender or food processor.
- Blend for a few minutes until smooth.
- Season with salt and pepper to taste.
