Smaller arugula leaves are great for garnishes or salads.
You can add larger leaves to salads, cook them like spinach, or add them in soups.
Wash the scissors or knife after harvesting the arugula.
Arugula is an annual. The plant will keep producing leaves after the original ones have been cut off.
Pick off the flowers as soon as you see them start to form. You can eat the flowers, if desired.
If you have a salad spinner, this works well to dry the leaves too.
Perforated plastic bags work well so that air can reach the leaves.
You shouldn’t freeze arugula.
