ARUGULA. GOOD FOR THE BODY, USE AND STORAGE

Arugula is an annual plant, interesting because it is in a relationship with such vegetables as radish, horseradish and watercress. Originally it was cultivated in southern Europe in the Mediterranean and the Black sea, as well as in Africa, Western Asia and Transcaucasia. Now this plant is available in shops and supermarkets across the world — all year round. A little surprised that the arugula you can without any problems be grown at home in a regular pot on the windowsill.

The presence of such plants in your kitchen gives some small advantages, depending on your needs. Of course, eating it is desirable the young leaves because they are the most tasty and tender. The arugula is recommended to pluck and use as long as they do not acquire a bitter taste.

Nutritional value and culinary use.

Arugula is much healthier for example, than a salad of iceberg or other similar plants. It is very rich in vitamin A, B6, B2 and C as well as folic and Pantothenic acid. In arugula contains a lot of minerals such as manganese, potassium, iron, magnesium and calcium. In addition, it is a good source of antioxidants and flavonoids, differing low calorie. Bitter mustard, slightly nutty, flavor give this plant sulfur amino acids with antibacterial properties.

That is why the rocket is often added to dishes with a mild or bland taste. It perfectly refines seafood, cheese, avocado, eggs, and cheese mozzarella. This vegetable goes well with sandwiches, risotto, pizza and pies. Arugula is suitable for consumption raw, and fried or boiled. This fragrant salad is widely used in Mediterranean cuisine, especially Italian.

It goes well with green onions, radishes, tomatoes and olive oil. Artfully seasoned with just balsamic vinegar and oil and lemon juice, with the addition of other fresh herbs, arugula is a great salad. It is able to give the dishes unique taste and aroma, but also to perform only a decorative function.

How to buy and store arugula?

Buying arugula, you should pay attention to the condition of the leaves is a very important color saturation, elasticity and natural Shine. Before you put it on the store, it is advisable to wash arugula in cold water. This plant is resistant to low temperatures, therefore, it is preferable to store it in the refrigerator. If you have purchased arugula at the store, before you put it in the fridge, the roots should wrap a wet cloth or paper towel and put in a plastic container. Packed in such a way, it is stored for two to three days.

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