Arugula, also known as rocket, is a leafy green celebrated for its distinct peppery flavor. It is a member of the Brassicaceae family, related to mustard greens and broccoli. Its characteristic spicy bite comes from compounds called glucosinolates. Understanding the visual and textural cues of freshness is paramount to selecting high-quality leaves.
Criteria for Quality Selection
A high-quality bunch of arugula should exhibit a deep, vibrant green color across all leaves. Any sign of yellowing or browning indicates age and a decline in freshness. Fresh arugula should feel crisp and turgid, with stems that are firm, not limp or wilted. Leaves that are soft or drooping have lost too much moisture.
When inspecting the leaves, look closely for physical signs of deterioration, such as small brown spots, bruising, or a slimy film, all of which signal spoilage. If purchasing pre-bagged arugula, check the bottom of the container for excessive moisture or condensation, as this pooled water accelerates decay. Also, examine the leaves for small holes or ragged edges, which could indicate pest damage. Fresh arugula should have a clean, mildly pungent, peppery scent; avoid any packages that smell sour or musty.
Maturity and Flavor Profiles
The size of the arugula leaf is a direct indicator of its flavor intensity, which is determined by the concentration of glucosinolates. The two main types available are “baby arugula” and “mature” or “wild arugula.” Baby arugula is harvested early, typically after just three to four weeks of growth, and features smaller, more tender leaves. This variety has a noticeably milder flavor profile, sometimes described as sweeter or nuttier, making it ideal for delicate salads.
Mature arugula, often sold in bunches or labeled as “wild rocket,” has larger, more lobed or serrated leaves. These leaves are harvested later, usually between five to seven weeks, allowing the concentration of glucosinolates to increase significantly. The result is a much stronger, robust flavor that can be intensely peppery and even slightly bitter. If you plan to use arugula in cooked applications like pesto or pizza, the mature variety is the better choice.
Extending Freshness Through Proper Storage
Arugula is highly perishable because it continues to respire after harvest, rapidly consuming its stored sugars and losing moisture. The primary goal of storage is to slow down this process by controlling temperature and humidity. To maximize the lifespan of your fresh arugula, store it unwashed until you are ready to use it. Excess moisture on the leaves encourages the growth of spoilage bacteria.
The optimal method for keeping arugula crisp involves regulating moisture while allowing some airflow. Line an airtight container with a paper towel and place the unwashed arugula inside. Place another paper towel on top of the leaves before sealing the container to absorb any moisture released during refrigeration. This setup maintains a humid environment to prevent wilting while the paper towels absorb excess water. Storing the sealed container in the refrigerator’s crisper drawer helps maintain a cool, consistent temperature, allowing the leaves to remain fresh for about three to seven days.