Arugula has long been popular in Italy, Greece and southern France but until recently was little known in the United States beyond New York City. Arugula has smooth dark green leaves that resemble dandelion greens or its relative, the radish. Sometimes called rocket, this aromatic but bitter salad green with a spicy mustardlike flavor is considered by many to be an acquired taste.

• Arugula adds its distinctive flavor to a mixture of tossed salad greens. It is essential to the salad mix known as mesclun, which is a toss of young salad greens and mild herbs.
• For those who are fond of this leafy green, arugula can be served simply dressed with a light vinegar and oil dressing.
• The peppery flavor of arugula adds a special touch to grilled vegetable sandwiches.
• Arugula can also be lightly sautéed for a last minute addition to soups and vegetable dishes.

Arugula is available all year in large supermarkets and is easily grown in home gardens.

Arugula is often sold in small bunches with the roots still attached. The leaves should be bright emerald green and appear fresh and crisp. Avoid limp leaves.

1 small bunch arugula = about 1 to 2 cups of torn greens.

Arugula is very perishable. Wrap the roots in a damp paper towel and store the bunch in a plastic bag in the refrigerator for no more than a day or two. Never wash arugula before refrigerating.

Cut off the roots and any thick stems. Arugula leaves can hold a large amount of sand and grit so swish the leaves in a large container of water, let them sit a moment, remove the leaves and pour out the water. Repeat two or three times to remove all traces of dirt. Pat dry with paper towels.