If you’ve ever enjoyed a Mediterranean salad or a gourmet wood-fired pizza, you’ve likely encountered the thin, jagged leaves of arugula. It is a cruciferous vegetable, a relative of broccoli, kale, and cabbage. And it  has been a staple in European kitchens for centuries.

While it looks like a simple salad green, arugula is much more than a garnish. It’s a nutrient-dense “super-green” that brings a unique punch of flavor to any dish.

What Does Arugula Taste Like?

Unlike the mild, watery crunch of iceberg or romaine lettuce, arugula is famous for its bold, peppery zing. Arugula is often described with the following flavoring notes:

• Peppery and Spicy: Its signature taste is often compared to black pepper or mustard. This “heat” comes from glucosinolates, the same compounds that give horseradish its kick.
• Nutty and Tart: High-quality arugula often has a subtle, earthy nuttiness.
• Maturity Matters: The flavor intensity changes with age. Baby arugula is tender and mild, perfect for those new to the green. Mature arugula is much spicier and can sometimes have a sharp, pleasant bitterness.

Benefits of Arugula

Arugula is a nutritional powerhouse. It is exceptionally low in calories (only about 5 calories per cup) but packed with essential vitamins and minerals:

It is a good source of Vitamin K and Calcium, which work together to strengthen bones and improve mineral density. It provides a healthy dose of Vitamin C and Vitamin A, supporting your skin health and immune system.

Should You Eat Arugula Raw or Cooked? 

The short answer is: Both! However, the experience changes depending on the method.

Eating Arugula Raw

Eating arugula raw is the best way to preserve its Vitamin C and Folate, which can be sensitive to heat. It also keeps its crisp texture and spicy “bite,” making it a perfect base for salads or a topping for sandwiches.

Eating Cooked Arugula

When you sauté or steam arugula, the heat mellows its sharp peppery flavor and softens the texture. Because it’s so delicate, it wilts in seconds. It’s best to toss it into hot pasta or soups at the very last minute so it just barely wilts while retaining its vibrant green color.

Can Dogs Eat Arugula?

Yes, dogs can safely eat arugula. It is non-toxic and can actually provide them with the same vitamins and antioxidants it gives humans. However, we always recommend talking to your vet before adding anything into your dog’s diet!

Keep a few things in mind:

• Small Portions: Because of its peppery taste, some dogs might not like it. Start with a few small leaves.
• Keep it Plain: Only feed your dog raw or steamed arugula that is free from garlic, onions, salt, or heavy dressings, as those ingredients can be harmful to pets.
• Moderation: Too much of any green can cause an upset stomach or gas in dogs.

Related: Homemade Pet Recipes

Ways to Enjoy Arugula

Arugula’s versatility makes it a favorite for home cooks. There are so many ways to enjoy it, and add it to your meals. Here are a few ways to use it:

• Salad: Probably the most common use for arugula. Add it as the base of your salad. You can also mix it in with other greens to have a variety of texture and flavor. Try one of our favorite recipes, Apple, Gouda, Farro & Arugula Salad.
• Pizza Topping: Add a handful of fresh arugula on top of a hot pizza right as it comes out of the oven. You will love the extra flavor and nutrients that you get. Try our Caramelized Apple & Bacon Pizza. 
• Pesto Swap: Replace half (or all) of the basil in your pesto recipe with arugula for a zesty, spicy sauce.
• Sandwich Booster: Use it instead of lettuce on burgers, turkey clubs, or grilled cheese for an extra layer of flavor. Try it on our Chickpea Salad Sandwich.
• Wilted in Pasta: Fold fresh leaves into a bowl of spaghetti with garlic and olive oil just before serving. It would pair nicely in a Pasta Alla Norma.

Whether you’re looking to spice up your standard salad routine or simply want to pack more nutrients into your daily meals, arugula is a versatile and flavorful ally to have in your crisper drawer. Its unique ability to bridge the gap between a leafy green and a bold seasoning makes it a kitchen staple that never gets boring.

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