Arugula most often lands on your salad plate, and that's fine. But this bright and peppery has a flavor that lends itself todishes beyond salad -- pastas, pestos and pizza toppings, to name a few.
Hailing from the Mediterranean region, arugula (a.k.a. rocket and rucola) is available all year round in the supermarket, but it's exceptionally flavorful during the spring and summer seasons. Baby arugula is the most tender and mild in flavor, so it's best for salads or picky eaters. Mature arugula leaves, which are much more pungent and bitter, are great for cooking or making into pesto. Try both and see which kind you like the most -- if your taste is anything likePresident Obama's, you'll probably like both.