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Arugula

With the popularity of gourmet salad mixes comes the appreciation of slightly bitter greens. Unlike bland, watery, plain iceberg lettuce, greens such as arugula add a different dimension to a number of raw and cooked dishes.

The basics: Arugula, pronounced ah-roo-guh-lah, is a leafy green vegetable that is part of the mustard family. Arugula is also known as Italian cress and is a very popular salad green in Europe and throughout the Mediterranean, where it originated.

In America, arugula's popularity emerged in the '90s, when a field green salad mix called mesclun entered the markets. Mesclun generally consists of a variety of young, colorful salad greens that may include arugula, radicchio, frisee, oak leaf, mizuna and sorrel.

Arugula's slightly bitter, peppery flavor can be balanced by other mild salad greens.

Its leaves resemble long green oak leaves and differ from dandelion greens because of their rounded edges. Arugula is a good source of folate and vitamins C and A.

Selecting: Aside from the leaves sold loosely as part of fresh mesclun mixes, arugula is generally sold separately in bunches with roots still attached. Look for bright green leaves that aren't wilted. Watch out for slimy or withered stems. Young leaves will tend to be less bitter than older, larger leaves.

Storing: Arugula is very perishable and should be stored in the refrigerator where it will last only a few days before it starts to wilt.

Use: Wash leaves thoroughly right before use. The leaves may carry a lot of grit, like spinach. Cut off the tough root end and remove leaves from stem. Arugula can be consumed raw in salads and sandwiches or quickly sautéed and tossed with pastas or added to soups and pizzas for an added kick.

Where to buy: Finding arugula may require some hunting. Many specialty markets carry it on a periodic basis. Nalo Farms sells bags of fresh leaves at the KCC, Mililani and Kailua farmers' markets.