arugula.

Arugula is highly perishable and typically lasts 3 to 5 days in the refrigerator when kept dry.

Raw arugula does not freeze well as it becomes slimy. However, you can blanch it or puree it with oil (like pesto) and freeze it in ice cube trays.

Watercress is the best substitute for its peppery flavor. Baby spinach or dandelion greens can also work, though they are less spicy.

The peppery flavor comes from glucosinolates, the same compounds found in mustard greens and horseradish.

Look for bright green, crisp leaves. Avoid bunches that are yellowing, slimy, or have a strong, unpleasant odor.

It is most commonly eaten raw to preserve its crisp texture and sharp flavor, but it can be lightly sautéed or wilted into warm dishes.

Yes, arugula often grows in sandy soil. Submerge it in cold water, swish it around, and use a salad spinner to dry it thoroughly.

Compared to spinach and beet greens, arugula is relatively low in oxalates, making it a better choice for those prone to kidney stones.

It pairs excellently with citrus, salty cheeses (like parmesan or goat cheese), nuts (walnuts/pine nuts), and sweet fruits like pears or strawberries.