The cooler weather has been great for arugula. Sometimes you also see it called Rocket or Rucola, it’s also a brassica (Eruca sativa), but an odd ball and not part of the two major groups. The pungency is due to enzymes that can be deactivated with heat. If you find arugula a bit intense, try giving it a quick sauté.
Nichols’ arugula is always extra peppery. You’ll often see arugula used in light salads, like with balsamic and goat cheese. But these ones are so peppery I had visions of it carrying a creamy Caesar dressing making it seem like you gave it a few extra cranks of the pepper mill.
The peppery bite of arugula is intoxicating. We love it in salads with a tart dressing and a little bit of shaved hard cheese. It can be a little strong for some people though. A quick sauté will mellow it out. All you need to add is some onion or garlic.
