Arugula is a popular leafy green known for its distinct peppery flavor, making it a favorite in salads and various dishes. Maintaining its freshness is important for optimal taste and food safety. Recognizing spoilage signs ensures you consume only quality produce.
Key Signs Arugula Has Gone Bad
Visual Indicators
Fresh arugula leaves display a vibrant green color and a crisp appearance. As arugula spoils, its coloration shifts, often turning yellow or brown. Dark, wet-looking spots may also appear on the leaves.
Beyond discoloration, wilting indicates arugula is past its prime, with leaves appearing limp rather than firm. Sliminess on the leaves is another sign of spoilage. Visible mold, which can manifest as white, black, or fuzzy spots, means the arugula should be discarded.
Olfactory Clues
Fresh arugula has a characteristic peppery and slightly earthy aroma. When arugula spoils, this pleasant scent is replaced by an off-putting odor. This can range from a sour or musty smell to a foul, rotten, or even sulfurous scent.
A strong, unpleasant odor, sometimes described as similar to ammonia or vinegar, indicates the leaves have started to break down. If the arugula smells strongly of anything other than its typical peppery notes, it is no longer suitable for consumption.
Touch and Texture
The texture of fresh arugula is crisp and firm, providing a satisfying bite. In contrast, spoiled arugula will feel significantly different to the touch. A common sign of spoilage is a slimy or mushy texture.
The leaves may also become overly soft, losing their structural integrity. Conversely, arugula can also become brittle and dry when it goes bad, rather than maintaining its fresh, tender quality.
Why Discard Spoiled Arugula
Discarding spoiled arugula prevents foodborne illness. Leafy greens, including arugula, can become contaminated with harmful bacteria such as Listeria, E. coli, and Salmonella, especially if not handled or stored properly. These microorganisms multiply on decaying greens, potentially leading to symptoms like abdominal cramps, nausea, vomiting, and diarrhea if consumed.
While slight wilting may not always indicate a health risk, any signs of sliminess, mold, or a foul odor mean the arugula should be discarded. These indicators suggest significant bacterial growth, making the produce unsafe to eat.
Maximizing Arugula Freshness
Proper storage significantly extends the shelf life of arugula, keeping it vibrant and flavorful. Avoid washing arugula until just before use, as excess moisture accelerates spoilage. If washing, thoroughly dry the leaves using a salad spinner or by gently patting them with paper towels.
Storing arugula in an airtight container or a plastic bag lined with paper towels helps absorb residual moisture and creates a stable environment. This method protects the delicate leaves from air exposure and excessive humidity, which contribute to deterioration. Placing the container in the crisper drawer of your refrigerator provides ideal cool conditions for leafy greens. Avoiding overcrowding the storage container allows for better air circulation and prevents crushing, which can hasten spoilage. Properly stored, arugula typically maintains its freshness for about 5 to 7 days.