Arugula, also known as rocket, is a leafy green celebrated for its distinctive peppery flavor. This vibrant vegetable adds a zesty kick to salads, sandwiches, pizzas, and countless other dishes. However, that very same peppery intensity can sometimes be overwhelming, particularly for those with sensitive palates or when the arugula is especially potent. So, how can you enjoy arugula without the fiery aftertaste? The good news is, there are several effective techniques to mellow out arugula’s spiciness while still preserving its unique flavor profile. This article explores various methods, from cultivation tips to culinary tricks, to help you control the peppery punch and make arugula a welcome addition to your meals.
Understanding Arugula’s Pepperiness
The key to reducing arugula’s spiciness lies in understanding what causes it. The peppery flavor is primarily due to the presence of glucosinolates, sulfur-containing compounds that are also found in other cruciferous vegetables like mustard greens, horseradish, and radishes. When arugula leaves are damaged – whether through chewing, cutting, or even bruising – these glucosinolates come into contact with an enzyme called myrosinase. This interaction triggers a chemical reaction that produces isothiocyanates, the compounds responsible for the sharp, peppery, and sometimes slightly bitter taste we associate with arugula.
The intensity of the spiciness can vary significantly depending on several factors, including:
- Arugula Variety: Some varieties are naturally milder than others.
- Growing Conditions: Environmental factors like temperature, water availability, and sunlight exposure influence glucosinolate levels.
- Plant Maturity: Younger, smaller leaves tend to be less peppery than older, larger leaves.
- Harvest Time: Arugula harvested during hotter months often has a stronger, more pronounced flavor.
- Storage: Improper storage can also contribute to increased bitterness.
Cultivating Milder Arugula
If you’re growing your own arugula, you have significant control over its flavor profile. By manipulating growing conditions, you can significantly reduce the intensity of its pepperiness.
Choosing the Right Variety
Opting for a milder variety is the first step. Some varieties, like ‘Slow Bolt’ or ‘Italian Cress,’ are known for their more delicate flavor. Seed catalogs and online resources often provide information about the taste characteristics of different arugula varieties. Look for descriptions that mention “mild,” “delicate,” or “less peppery.” Experimenting with different varieties will help you find one that suits your taste preferences.
Optimizing Growing Conditions
Environmental factors play a crucial role in determining arugula’s spiciness. Here’s how to manipulate them for a milder crop:
- Water Regularly: Consistent watering is essential. Drought stress can significantly increase glucosinolate production, leading to a more intensely flavored arugula. Aim for consistently moist, but not waterlogged, soil.
- Provide Partial Shade: Arugula thrives in cooler temperatures. Growing it in partial shade, especially during the hottest part of the day, can help reduce stress and minimize the development of strong flavors.
- Harvest Young Leaves: As mentioned earlier, younger leaves are less peppery. Harvest arugula leaves when they are small and tender, typically 2-3 inches in length. Avoid letting the plants mature fully, as older leaves become increasingly bitter and spicy.
- Avoid Over-Fertilizing: While arugula benefits from fertile soil, excessive fertilization, particularly with nitrogen-rich fertilizers, can contribute to increased glucosinolate levels. Follow fertilizer instructions carefully and avoid over-application.
Timing Your Harvest
The time of day and the season can also influence the flavor of your arugula.
- Harvest in the Morning: Harvesting arugula early in the morning, before the heat of the day sets in, can help preserve its delicate flavor and minimize bitterness.
- Cooler Seasons are Best: Arugula grown during the cooler months (spring and fall) tends to be less peppery than that grown during the summer. If possible, focus your arugula cultivation during these periods.
Culinary Techniques to Reduce Spiciness
Even if you can’t control how the arugula was grown, there are still several culinary techniques you can use to tame its peppery bite before it reaches your plate.
Washing and Soaking
A simple rinse under cold water can help remove some of the surface compounds that contribute to the peppery taste. For a more significant effect, consider soaking the arugula leaves in cold water for 15-30 minutes. This helps to leach out some of the glucosinolates, resulting in a milder flavor. Be sure to thoroughly dry the leaves after soaking to prevent them from becoming soggy. A salad spinner is ideal for this purpose.
Pairing with Complementary Flavors
Strategic pairing with other ingredients can effectively balance arugula’s spiciness.
- Sweetness: Combining arugula with sweet elements, such as fruits (berries, apples, pears), honey, or balsamic glaze, can help offset the peppery flavor and create a more harmonious taste profile.
- Creaminess: Creamy dressings, cheeses (goat cheese, ricotta), or avocado can coat the palate and reduce the impact of the spiciness.
- Acidity: A squeeze of lemon juice or a vinaigrette dressing can brighten the flavor and cut through the bitterness, making the arugula more palatable.
- Fat: Healthy fats, such as olive oil, nuts, or seeds, also help to balance the spiciness and add richness to the dish.
Cooking Arugula
While arugula is most commonly enjoyed raw, cooking it can significantly reduce its peppery intensity. Heat deactivates the myrosinase enzyme, preventing the formation of isothiocyanates.
- Sautéing: A quick sauté in olive oil with garlic and other seasonings can mellow out the flavor of arugula while retaining its vibrant green color.
- Steaming: Steaming arugula is another gentle cooking method that reduces its spiciness without sacrificing too much of its nutritional value.
- Adding to Soups and Sauces: Arugula can be added to soups, sauces, and stews during the final stages of cooking to add a subtle peppery note without overwhelming the other flavors.
Remember that cooking arugula will also diminish its volume, so you may need to use a larger quantity than you would if using it raw.
Blending with Other Greens
Another effective technique is to mix arugula with milder greens, such as spinach, lettuce, or kale. This dilutes the overall peppery flavor, making it more palatable for those who are sensitive to spice. Experiment with different combinations to find a blend that suits your taste preferences. A good starting point is a 50/50 mix of arugula and a milder green.
Massage the Leaves
Massaging arugula leaves with olive oil or lemon juice can help to break down the cell walls and release some of the bitter compounds. This technique is often used to soften tougher greens like kale, but it can also be effective in reducing the spiciness of arugula. Simply drizzle a small amount of olive oil or lemon juice over the leaves and gently massage them for a minute or two before adding them to your salad or dish.
Proper Storage
Proper storage is crucial to prevent arugula from becoming overly bitter.
- Refrigerate Properly: Store arugula in a breathable bag or container in the refrigerator. Avoid storing it in a sealed plastic bag, as this can trap moisture and accelerate spoilage.
- Don’t Store Near Ethylene-Producing Fruits: Keep arugula away from ethylene-producing fruits like apples and bananas, as ethylene can cause it to deteriorate more quickly and become more bitter.
- Use Promptly: Arugula is best used fresh. The longer it sits in the refrigerator, the more likely it is to become bitter and wilt.
By following these cultivation and culinary tips, you can effectively control the peppery punch of arugula and enjoy its unique flavor in a variety of dishes. Experiment with different techniques to find what works best for your taste preferences and growing conditions.
What causes arugula’s peppery flavor?
Arugula’s characteristic peppery bite comes from glucosinolates, sulfur-containing compounds also found in other cruciferous vegetables like broccoli and mustard greens. When arugula is damaged, either through chewing, cutting, or even just bruising, these glucosinolates are broken down by an enzyme called myrosinase, producing various compounds including isothiocyanates, which are responsible for the pungent, peppery taste. The concentration of these compounds determines the intensity of the flavor.
The specific type and amount of glucosinolates vary depending on the variety of arugula, growing conditions, and the plant’s maturity. Younger arugula leaves tend to have a milder flavor, while mature leaves develop a more pronounced and assertive peppery taste. Factors like soil composition, water availability, and temperature can also influence the level of glucosinolates produced by the plant.
Does arugula’s flavor change as it grows?
Yes, the flavor of arugula significantly changes as the plant matures. Young, baby arugula leaves generally offer a much milder and more subtle peppery flavor. These leaves are harvested earlier in the plant’s life cycle when the concentration of glucosinolates, the compounds responsible for the peppery taste, is lower.
As the arugula plant grows and matures, the concentration of glucosinolates in the leaves increases. This results in a more pronounced and intense peppery flavor. Mature arugula leaves can sometimes have a slightly bitter or even spicy edge, which some people find too strong. Therefore, it is best to harvest arugula when the leaves are young and tender for a milder taste.
How can I reduce the peppery taste of arugula when eating it raw?
There are several ways to mitigate the peppery taste of arugula when consumed raw. Pairing it with contrasting flavors can effectively balance the pungency. Consider combining arugula with sweet elements, such as fruits like pears or apples, or creamy ingredients like goat cheese or avocado. These additions will help to soften the bite and create a more harmonious flavor profile.
Another strategy involves massaging the arugula leaves with a light vinaigrette dressing before adding other salad ingredients. The acid in the vinaigrette helps to break down some of the glucosinolates responsible for the peppery taste, resulting in a milder flavor. Additionally, using a vinaigrette with a touch of sweetness can further counteract the arugula’s sharpness.
Does cooking affect arugula’s peppery flavor?
Yes, cooking significantly alters the peppery flavor of arugula. Heat breaks down the glucosinolates responsible for the plant’s characteristic pungency. When arugula is exposed to heat, the isothiocyanates, the compounds that cause the peppery taste, volatilize and dissipate, leading to a milder flavor.
The longer arugula is cooked, the more its peppery flavor diminishes. Lightly wilting or sautéing arugula for a short period will retain some of its distinctive taste, while prolonged cooking will result in a much milder and more subdued flavor profile. This makes cooked arugula a more palatable option for those who find its raw flavor too intense.
Which pairings complement arugula’s flavor best?
Arugula’s peppery notes pair exceptionally well with a variety of flavors and textures. Its distinct flavor is beautifully balanced by creamy and rich ingredients such as cheeses like goat cheese, burrata, or parmesan. These cheeses provide a contrasting smoothness and richness that mellows out the arugula’s bite. Additionally, fruits like pears, apples, and citrus fruits like lemons or oranges provide a refreshing sweetness that complements the peppery taste.
Nuts and seeds, such as toasted pine nuts, walnuts, or pumpkin seeds, add a delightful crunch and nutty flavor that enhances arugula’s texture and flavor. Protein sources like grilled chicken, fish, or prosciutto also pair well, offering a savory element that balances the peppery notes. Using a simple vinaigrette with olive oil, lemon juice, and a touch of honey can tie all these flavors together harmoniously.
How should I store arugula to maintain its flavor and freshness?
Proper storage is crucial to preserving the flavor and freshness of arugula. Immediately after purchasing or harvesting, rinse the arugula leaves under cold water to remove any dirt or debris. Thoroughly dry the leaves using a salad spinner or by gently patting them dry with a clean kitchen towel. Removing excess moisture helps prevent them from becoming soggy and decaying quickly.
Store the dried arugula leaves in a loosely sealed plastic bag or a container lined with a paper towel in the refrigerator. The paper towel will absorb any remaining moisture and help keep the leaves crisp. Avoid tightly packing the arugula, as this can cause bruising and accelerate spoilage. Stored properly, arugula should stay fresh for 3 to 5 days.
Are there different varieties of arugula, and do they vary in flavor?
Yes, while typically sold simply as “arugula,” there are different varieties, though they’re not always readily available or labeled as such in supermarkets. Common arugula (Eruca sativa) is the most widely available type. Wild arugula (Diplotaxis tenuifolia), also known as wild rocket or sylvetta, generally has a more intense and pronounced peppery flavor compared to common arugula.
The leaves of wild arugula are often smaller and more deeply lobed than those of common arugula. Additionally, some seed companies offer cultivars of both common and wild arugula with varying degrees of peppery flavor, leaf shape, and growth habits. Choosing the right variety can allow you to select an arugula with a flavor profile that suits your preferences.