How to Buy, Store, and Cook with Arugula, In Season in July

Peppery arugula is a life-saver when served alongside heavy cookout food--and it's in season in July. Here's how to buy, store, and eat it

By Danielle Walsh

July 2, 2013

Image may contain Plant Vegetable Food Produce Spinach and Arugula

Lucky for us, arugula season corresponds to grilling season. Alongside the (usually) fat- and salt-heavy cookout food of July, peppery arugula is like a life preserver, saving our palates from drowning in rich steaks, burgers, or ribs. All it needs is a spritz of lemon, drizzle of olive oil, and sprinkling of sea salt to be dinner-ready--but it shines in pesto, pasta, and heartier salads, too. Check out our tips for buying and storing this delicate green, and read on for recipe ideas.

HOW TO BUY
Choose bright, dry, fresh-looking arugula with a peppery, clean scent and no signs of wilting. Pre-washed, bagged arugula is also available at supermarkets.

HOW TO STORE
Arugula is very perishable. Do not rinse until use. Store tightly wrapped in a plastic bag in the refrigerator for up to 2 days.

Ready to get a little spicy?

29 Arugula Recipes for Your Peppery Greens Era

If you’re an arugula person, though, that era has no ending.

1/5
Wild Arugula Salad with Garlic Croutons, Shaved Parmesan, and Lemon
View Recipe
2/5
Pappardelle with Arugula and Prosciutto
Add the prosciutto at the last minute to preserve the pretty pink color.
View Recipe

5/5
Steak Salad with Herbs
You can also try this recipe with chives, dill, oregano, or parsley.
View Recipe

Danielle Walsh is the assistant web editor at Bon Appétit, and has also written for New York Magazine's Grub Street. She loves Korean food, tacos, and whiskey, and is trying really, really hard to like sardines. ... Read More