CHOOSING, STORING AND WASHING

To choose arugula:

Look for leaves that are dark green, crisp with no signs of discoloration at the tips of the leaves. (Yellowed leaves means the arugula is old; the fragrance will be gone and taste will have faded.)

To store arugula:

Wrap the unwashed bunch of arugula in a double layer of dry paper towels and place in a plastic Zip-Lock bag and seal tightly. Place in the vegetable compartment in the refrigerator. The paper towels will keep excess moisture away from the arugula. Stored in this manner, arugula will keep for 7 to 10 days without wilting or discoloring.

To wash arugula:

When ready to use, take as many stems as you need, discard the roots and about half of the stem. Wash under running water then use as recipe directs. If using an entire bunch of arugula, cut off the roots and stems and discard. Place the bunch of arugula in a bowl of water for about 15 minutes or until the grit has settled to the bottom of the bowl. Drain the arugula in a colander and rinse the leaves again under cold running water.