I am a huge arugula fan, and luckily (though somewhat surprisingly) my family is too, even my kids from a pretty young age.Arugula can be found at farmers markets in early summer, but all year round in supermarkets.Because it is quite peppery, it is often used as part of a lettuce blend, especially if the arugula is more mature and stronger in taste.You can also use it in recipes like soups, crostinis, lasagnas and other pasta dishes, pestos, vegetable sautes, and stir fries.How to Use Arugula: plus how to cook, chose, store, and make the best use of this versatile spicy green.Arugula is usually used raw, but it can be used in cooked dishes as well, much like spinach or other greens, or a fresh herb.Sauteing is one way to cook arugula, or including it in simmered, baked or roasted dishes.Arugula is in season from the spring through the fall, though during the hotter months of the summer it may be stronger in flavor. .

Arugula Has Major Health Benefits — Here's How to Eat More

While arugula is often eaten fresh, cooking the nutritious green can help bring out its sweetness.Arugula is a leafy green with a peppery, earthy taste that is an explosion of flavor, which makes it easy to understand why the Brits call it "rocket.".Arugula's spicy mustard-like qualities add distinct energy to any dish, which has endeared it to legions of aficionados.But, arugula is actually a cruciferous vegetable and a member of the health-enhancing Brassica family, which also includes kale, cabbage, Brussels sprouts and broccoli.While it's delicious raw, its flavors can be enhanced and sweetened by a quick sauté or steam.Plus, it's a low-calorie option that's chock-full of vitamins, minerals and phytochemicals, packing a powerful punch of benefits.It has a small amount of fiber as well as a wide range of vitamins, minerals and antioxidants.Epidemiological evidence has tied eating more cruciferous vegetables with a reduced incidence of cancer, according to an article in the December 2014 ​(BBA) - Reviews on Cancer​ journal.Arugula also has high amounts of erucin, which may be responsible for many anticancer activities, according to research in the June 2014 edition of ​PLOS One.​.Studies suggest that eating two to three servings of dark leafy greens such as arugula every week is linked to a lower risk of breast, skin and stomach cancer, according to the USDA Agricultural Research Service.And research shows that a diet rich in fruit and veggies, notably cruciferous vegetables (hello, arugula), is inversely associated with atherosclerosis, according to an April 2018 article in the ​Journal of the American Heart Association​.We typically reach our peak bone mass by the time we hit age 30, after which it may remain fairly steady (depending on diet and lifestyle) for another 20 years, according to Harvard Health Publishing.Not getting enough vitamin K is associated with an increased risk of osteoarthritis and fractures in older adults, a June 2014 study in ​Molecular Nutrition & Food Research​ found.Arugula is generally regarded as safe for most people to eat and is not known to be associated with any food allergies to date.But people taking blood thinners should not cut out vitamin K completely because it is an integral part of healthy eating, according to the Cleveland Clinic.People on antibiotics or bile acid sequestrants to reduce cholesterol may experience decreased vitamin K status.Topping your pizza with some arugula offers a peppery kick that pairs well with cheese.To maintain freshness, wrap roots in damp paper towels and then place the entire bunch into a plastic bag and into a crisper drawer.You can also place the roots in a glass of water (like you would flowers) and then cover greens with a plastic bag and refrigerate.Pair it with rich ingredients like avocado or parmesan cheese and citrus fruit such as orange or grapefruit.Toss the pesto with pasta or grains, add it to meat, poultry and fish or serve it as a dip with crostini and vegetables.Add a handful of raw arugula on top of pizza or into a sandwich or wrap.While arugula is often enjoyed fresh, cooking it can help soften its peppery flavor, making it almost sweet.Once you've got your sauteed arugula, use it as a side dish, as a salad base or add it to cooked pasta or a whole grain like farro.Dandelion greens are another swap-out you can try, offering a similar earthy bitter flavor without the peppery kick. .

Cooked Arugula Recipes and Tips

And like spinach, the sautéed arugula turned into a lovely side dish, which absorbed the the other flavors it had been exposed to—olive oil, thinly sliced garlic, red pepper flakes—while retaining a bit of its own spice.And we're already fans of lettuce soup: an easy way to use up any greens that happen to be lingering in the fridge, and especially the ribs and outer leaves that some cooks might be tempted to toss. .

9 Benefits of Arugula

Arugula’s aromatic, peppery flavor adds a wonderful dimension to a salad, to your health and maybe even your sex life.These vegetables are high in fiber and antioxidants, and also rich in glucosinolates, which studies show may reduce the risk of developing lung, prostate, breast and pancreatic cancer.The fiber content helps clean out the colon promoting healthy bowel movements.The phytochemicals, antioxidants and essential minerals found in arugula help cleanse out toxins in the body.In high-functioning older adults, low levels of folate have been shown to be a risk factor for cognitive decline.The extra benefit is that two cups contain only 80 calories, making it a good choice for those on a diet.Research has shown us that the trace minerals and antioxidants in dark, leafy greens are essential for our sexual health.A study, published March 2013 in the journal of Al-Nahrain University, found that arugula leaf extracts boosted testosterone levels and sperm activity in mice.Love potions were made using arugula and other herbs like lavender in ancient times.Arugula seeds are pressed to make Taramira oil, used in pickling, cooking and salad dressing in northern India.However, by eating lightly cooked arugula, your body will absorb more of certain nutrients and carotenoids than when it is raw.Please Note: Arugula is relatively lower in oxalate content than spinach, purslane, mustard greens, celery, etc.Arugula Pesto: This tasty recipe achieves a cheesy flavor without dairy. .

Arugula: Benefits and Nutrition

This classification includes mostly cruciferous vegetables, such as Brussels sprouts, kale, cauliflower, and broccoli.Potassium helps to reduce the negative effects of sodium, and it may be beneficial for people with high blood pressure for this reason.Potassium helps to reduce the negative effects of sodium, and it may be beneficial for people with high blood pressure for this reason.Folate deficiency in pregnant women may lead to spina bifida, a neural tube defect.Folate deficiency in pregnant women may lead to spina bifida, a neural tube defect.Also known as ascorbic acid, vitamin C is important for tissue health and the absorption of iron from food.If you require a prescription blood thinner, such as warfarin (Coumadin), discuss your vitamin K intake with your doctor prior to changing your eating habits.If you require a prescription blood thinner, such as warfarin (Coumadin), discuss your vitamin K intake with your doctor prior to changing your eating habits.Vitamin A is a powerful antioxidant, which supports immune function, cell growth, night vision, and overall eye health. .

Sauteed Arugula (Rocket) Recipe

I had fresh thyme I used instead of dried herbs, and had sauvignon blanc on hand so in it went. .

Arugula: Nutrition, Benefits, Risks, & More

Arugula, also known as Eruca vesicaria, is a cruciferous vegetable, a cousin of broccoli, kale, and cabbage. .

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