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How do I select fresh arugula?

Michael T. Murray, ND
Naturopathic Medicine

Arugula is available all year long, but production peaks from June through December. Arugula thrives in the cooler weather of late spring and fall, which are the best seasons to purchase this tangy green treat since, in the heat of late summer, arugula tends to bolt and to develop a very sharp flavor. Like all greens, arugula is highly perishable and should be displayed under refrigeration or on ice. Also, like other greens, arugula should be fresh and crisp, especially the stems. The leaves should be dark green, never yellow. Avoid wilted greens or leaves that have brown or yellow edges, or dark or slimy spots.

Encyclopedia of Healing Foods

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Encyclopedia of Healing Foods

From the bestselling authors of The Encyclopedia of Natural Medicine, the most comprehensive and practical guide available to the nutritional benefits and medicinal properties of virtually everything...

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Important: This content reflects information from various individuals and organizations and may offer alternative or opposing points of view. It should not be used for medical advice, diagnosis or treatment. As always, you should consult with your healthcare provider about your specific health needs.