Arugula, or “salad rocket”, is a leaf with a rich peppery flavor that originates from the Mediterranean region. It is high in Vitamin C and potassium and is often mixed with milder lettuces or greens to produce a balanced flavor in a salad or with cooked greens. It is often added to Italian food, as an addition to pastas or pizza.
To wash, take a large bowl or basin of cool water, and gently move the leaves in the water, letting dirt fall to the bottom of the bowl. Lift clean leaves out of the water and transfer to a salad spinner or several layers of paper towels or a clean kitchen towel. Dry in the spinner or by rolling in the towels. Transfer leaves to a layer or two of paper towels (or clean, dry ones if you dried the leaves with towels), gently roll them up, and store in a loosely closed plastic bag in the fridge.
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