Fresh Leaf (likely arugula or similar) Calories

Store fresh leaves unwashed and dry, loosely wrapped in a paper towel inside a breathable container in the refrigerator. Replace the towel if it becomes damp, and wash the leaves just before using them to help prevent wilting.

Yes, rinse fresh leaves under cool running water before eating, especially if soil is trapped around the stems. Separate the leaves, gently swish them in clean water if needed, then dry them well so salad dressing will cling.

Yes, fresh leaves can be eaten raw in salads, sandwiches and wraps. Their peppery flavour works especially well with milder lettuce, tomatoes and creamy ingredients; add them shortly before serving to keep them crisp.

Yes, fresh leaves can be cooked, but thin arugula-like leaves wilt quickly and their flavour becomes stronger with heat. Stir them into pasta, eggs or soup at the end of cooking, or scatter them over the dish just before serving.

A naturally peppery or bitter taste is common in arugula-like fresh leaves and can become more noticeable as leaves mature. Mix them with mild greens or balance them with lemon, a creamy dressing or a touch of sweetness.

Yes, you can freeze fresh leaves, but thawed leaves lose their crisp texture and are better suited to cooked dishes than salads. Wash and dry them thoroughly, then freeze in portions for adding to soups, sauces or pasta.

Baby spinach or mild mustard greens can replace fresh leaves in a salad, although neither has exactly the same peppery bite as arugula-like leaves. Choose spinach for a gentler flavour or mustard greens for a similarly sharp note.

Yes, the tender stems of fresh leaves are edible and can be chopped with the leaves for salads, pesto or cooked dishes. Remove only stems that are especially thick, woody or unpleasantly fibrous.

Fresh leaves make a peppery alternative to basil in pesto. Blend the washed, dried leaves with olive oil, nuts or seeds, cheese and garlic; add the leaves gradually so their sharp flavour does not overwhelm the sauce.