Baby arugula is available year-round.
Baby arugula is packed with vitamin A, C, and K as well as minerals such as calcium and iron. It also contains dietary fiber that helps to promote healthy digestion. Baby arugula is low in calories and a great addition to any diet.
The tender leaves of baby arugula work wonderfully in salads, pastas, sandwiches, pizzas, soups or simply sautéed or wilted like spinach. The bright peppery flavor pairs especially nicely with other assertive-flavored ingredients like goat cheese, tomatoes, pine nuts or olives. Use its unique flavor to enhance any dish!
Baby arugula can also be used as a garnish or addition to any plate for a burst of color and flavor. The leaves can be tossed into just about any dish, offering an extra layer of flavor that will certainly not go unnoticed.
Store baby arugula in the refrigerator where it can last up to 5 days when properly wrapped in damp paper towels. If you plan on storing it for longer, freezing may be your best option. To freeze, simply blanch the baby arugula for 3-4 minutes, shock in ice water then drain well and freeze in an airtight container until ready to use. Freezing will preserve its texture and flavor though some nutrients may still be lost.
To maximize the flavor of baby arugula, try adding a few sprigs of fresh herbs like tarragon, basil, or dill to your dish. For added texture and flavor, toast nuts or sunflower seeds in olive oil and sprinkle over your salads for a unique twist. Finally, experiment with different dressings to bring out the flavor of baby arugula! Balsamic vinaigrette works especially well with this delicate green.