Baxter County Master Gardener Program • University of Arkansas System • Division of Agriculture • © 2013 BCMG
If you have not grown this leafy herb, which is a relative of the mustard family, you're in for a treat. Since it's a cool weather plant, now is the time to be thinking about getting it into your garden. It has elongated, dark green leaves that look like an elongated oak leaf and the plant resembles loose lettuce.
The flavor of the leaves is slightly hot and peppery, especially when eaten raw. Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked. The leaves are excellent when sauteed lightly in olive oil or steamed and added to pasta dishes. The leaves can also be made into pesto and served with pasta or potatoes or as an accompaniment to roasted or grilled meats. I find arugula especially good raw on sandwiches instead of lettuce to give the sandwich a bit of a kick. If you are lucky enough to have a large quantity I have dried it and ground it up to use as a rub along with other herbs as a marinade for chicken or beef.
A recipe for a very quick, slightly messy lunch or snack
This will also be posted on the blog so it's easy to find.
Arugula/Egg/Salsa Wrap (serves 1)
Olive oil1 egg
Medium-sized flour tortilla
Several arugula leaves
Spoonful of tomato salsa (I use Pace brand)
Break an egg into a heated skillet with a little olive oil.
Immediately pierce the yolk.
When the egg is about halfway cooked, top it with the tortilla.
Cook briefly, so the egg and tortilla are stuck together.
Use spatula to flip the tortilla/egg over and add cheese if desired.
Cook (either side up) just until egg is done enough to suit you.
Remove from skillet and top with arugula and salsa.
Roll it up burrito-style.
Submitted by Tamara Carl
Recipe submitted by Joan Burr
Edited by Joan Burr