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An herb with a peppery mustard flavor. The smooth dark green spiky leaves resemble dandelion leaves, and it is sold loose or banded in bunches. Younger, smaller arugula is milder tasting and less bitter. Arugula has traditionally been used in Italian cuisines. It's gaining popularity as an ingredient in fresh salads, but is also good with cheeses, sandwiches, chicken and tuna salads, egg dishes, pasta and tomato dishes, and sauted vegetables.
“This is a quick, simple reminder for all of us to be more mindful of the foods that we’re eating... this is going to help parents across the country.” -Michelle ObamaLearn more about Vegetables