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Arugula is the American name for a delicious and delicately spicy green also known in other countries as rocket, rucola, rugola, roquette and rucchetta. Long a staple of Mediterranean diets, arugula has only recently achieved something of a cult status here in the United States with the advent of pre-washed baby arugula.

Arugula’s leaves are elongated, notched and multi-lobed like the leaves of an oak tree. At Earthbound Farm, we grow 2 kinds of arugula, depending on growing conditions: wild arugula has more deeply serrated leaves and a slightly bolder flavor; regular arugula has rounder, fuller leaves and a more delicate texture.

Baby arugula has a mildly spicy, nutty flavor; it’s a wonderful addition to a variety of recipes, hot or cold. It’s terrific as a counterpoint to sweet fruit, salty prosciutto or capers, and rich cheeses and nuts. Outside the salad bowl, arugula adds dimension to risottos, pastas and pizzas.

Why choose organic arugula?

  • Like most greens, arugula absorbs nutrients into its cells — and when it’s grown conventionally, arugula also readily absorbs impurities like pesticides.
  • Earthbound Farm certified organic arugula has been raised without toxic synthetic chemicals, using sustainable farming methods that safeguard your health and the environment. Organic food is the healthiest choice for people and the planet — and we think organic arugula tastes better, too!
  • from the Pesticide Action Network shows you searchable results for many organic and conventional foods. It’s an easy-to-use and empowering tool for learning about pesticide residues and their health effects for all of us.

How to store arugula

  • Earthbound Farm Organic Baby Arugula is pre-washed and ready to use. Store it in the coolest part of your refrigerator in its original container.
  • Be sure to consume it by the “use by” date on the package — but no matter what the date, discard any package with leaves that look discolored or wilted, or smell bad.

Tips for using arugula

  • Arugula is perfect in a wide range of recipes, hot or cold. Its nutty, slightly peppery-mustardy flavor adds a sprightly accent and important nutrients to a salad of tender lettuces or mixed baby greens.
  • Pasta, pizza and risotto recipes often call for what seems like a huge volume of arugula, but don’t be concerned — with 85% water content, arugula shrinks significantly when cooked.

More About Arugula

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