Arugula, also known as rocket, is a leafy green renowned for its peppery, slightly bitter flavor. It’s a versatile ingredient, adding zest to salads, pizzas, pasta dishes, and more. But a common question arises when preparing this leafy green: do I remove the stems from arugula before using it? The answer, as with many culinary questions, isn’t a straightforward yes or no. It depends on several factors, including the age of the arugula, the intended use, and, most importantly, personal preference.
Understanding Arugula Stems
To determine whether or not to remove the stems, it’s helpful to understand their composition and how they affect the overall taste and texture of the arugula.
The Anatomy of Arugula
Arugula consists of leaves and stems. The leaves are typically tender and have the characteristic peppery bite. The stems, on the other hand, are structurally more fibrous and can be tougher, especially as the plant matures. They also tend to have a more pronounced, sometimes even slightly bitter, flavor.
Flavor Profile of Stems vs. Leaves
The stems of arugula generally carry a more intense flavor than the leaves. While the leaves offer a pleasant peppery kick, the stems can sometimes verge on being overly bitter, particularly in older, larger arugula plants. This difference in flavor intensity is a key consideration when deciding whether to remove them.
Factors to Consider When Deciding About Stems
Several factors influence the decision of whether or not to remove the stems from arugula. Let’s delve into the most important ones.
Age and Size of the Arugula
The age and size of the arugula are crucial determinants. Young, baby arugula typically has thinner, more tender stems that are perfectly palatable. In this case, removing the stems is often unnecessary. However, older, more mature arugula plants develop thicker, tougher stems that can be quite fibrous and bitter. These are often best removed.
Think about it this way: if the stems look delicate and feel tender to the touch, they’re likely fine to eat. But if they appear thick and rigid, they might detract from the overall enjoyment of the dish.
Intended Use of the Arugula
How you plan to use the arugula also influences the decision.
Salads
For salads, tenderness is paramount. If you’re using mature arugula with thicker stems, removing them is generally recommended to avoid an overly chewy or bitter experience. Baby arugula, with its delicate stems, is usually fine to use whole in salads. Consider finely chopping the arugula, including the stems if tender, for a more even distribution of flavor and texture.
Cooking
When cooking arugula, the stems tend to soften, and their bitterness can mellow. In dishes like sautéed greens or pesto, the stems can often be used without removal, especially if they are finely chopped. However, if you are sensitive to bitter flavors, you might still prefer to remove the tougher stems.
Pizza Topping
Arugula is often added fresh atop pizzas after baking. Similar to salads, the focus here is on fresh flavor and tender texture. Removing thicker stems is advised to prevent a harsh bite. Baby arugula, used whole or lightly chopped, works well.
Personal Preference
Ultimately, the decision of whether or not to remove arugula stems boils down to personal preference. Some people enjoy the added texture and more intense flavor that the stems provide, while others find them too tough or bitter. Experiment with both methods and determine what you like best.
How to Remove Arugula Stems
If you decide to remove the stems, here’s a simple and effective method.
Simple Stem Removal Technique
- Gather the arugula: Hold a small bunch of arugula in one hand.
- Pinch and pull: With your other hand, pinch the stem just below the leaves.
- Pull away the leaves: Gently pull the leaves away from the stem. The leaves should easily detach, leaving the stem behind.
This method works well for both small and large bunches of arugula. You can also use a knife to quickly chop off the stems if you prefer.
Tips for Handling Arugula
Regardless of whether you remove the stems, here are some tips for handling arugula to ensure optimal flavor and texture.
Washing Arugula
Arugula, like other leafy greens, should be thoroughly washed before use to remove any dirt or grit. Submerge the arugula in a bowl of cold water and gently swish it around. Lift the arugula out of the water, leaving any sediment behind. Repeat as necessary until the water is clear.
Drying Arugula
After washing, thoroughly dry the arugula. Excess water can make the leaves soggy and dilute their flavor. A salad spinner is an excellent tool for this. Alternatively, you can gently pat the arugula dry with paper towels.
Storing Arugula
Arugula is best stored in the refrigerator in a container lined with a paper towel. This helps to absorb excess moisture and keep the arugula fresh for longer. Use the arugula within a few days for optimal flavor and quality.
Arugula in Various Dishes: Stem or No Stem?
Let’s explore how the stem question plays out in various culinary applications.
Arugula Salad with Lemon Vinaigrette
In a simple arugula salad with lemon vinaigrette, the arugula’s peppery flavor is the star. For a balanced and tender salad, remove the stems from mature arugula. Baby arugula can be used whole. A light and bright vinaigrette complements the arugula beautifully.
Arugula Pesto
For arugula pesto, the stems can often be included, especially if they are young and tender. The stems will be finely processed along with the leaves, garlic, nuts, and cheese, which helps to soften their texture and mellow their flavor. If you are using older arugula with tougher stems, you may still want to remove them.
Arugula Pizza Topping
When using arugula as a pizza topping, the stems should be removed, especially if the arugula is mature. The goal is to add a fresh, peppery element to the pizza without any tough or bitter components. Baby arugula is ideal for this purpose.
Sautéed Arugula with Garlic and Olive Oil
Sautéing arugula softens the stems and reduces their bitterness. In this preparation, the stems can often be used without removal, particularly if they are finely chopped. Sautéing with garlic and olive oil enhances the arugula’s flavor and creates a delicious side dish.
Arugula and Goat Cheese Salad with Balsamic Glaze
The creamy goat cheese and sweet balsamic glaze provide a counterpoint to the peppery arugula. For this salad, removing the stems from mature arugula is recommended to ensure a pleasant texture and avoid overpowering the other flavors. Baby arugula can be used whole.
Beyond the Bite: Nutritional Benefits of Arugula
Regardless of whether you choose to enjoy the stems or not, arugula offers a range of nutritional benefits.
Vitamins and Minerals
Arugula is a good source of vitamins A, C, and K, as well as folate and calcium. These nutrients are essential for maintaining overall health and well-being. Vitamin K, in particular, is crucial for blood clotting and bone health.
Antioxidants
Arugula contains antioxidants that help protect the body against damage from free radicals. These antioxidants may play a role in reducing the risk of chronic diseases.
Fiber
Arugula provides dietary fiber, which aids in digestion and promotes a feeling of fullness. Fiber is also important for maintaining healthy cholesterol levels.
Low in Calories
Arugula is very low in calories, making it a healthy addition to any diet. It’s a great way to add flavor and nutrients to your meals without adding extra calories.
Conclusion: To Stem or Not to Stem?
The decision of whether or not to remove the stems from arugula is a matter of personal preference and depends on factors such as the age of the arugula, the intended use, and your individual taste. While mature arugula with thicker stems may benefit from stem removal due to their tougher texture and more pronounced bitterness, younger, baby arugula can often be used whole, stems and all. Experiment with both methods and discover what works best for you in different culinary applications. Regardless of your decision, arugula remains a flavorful and nutritious addition to a wide variety of dishes. The peppery bite of arugula can elevate simple dishes, offering a unique flavor profile that complements both sweet and savory ingredients. So, embrace the arugula, experiment with its flavors, and enjoy the many culinary possibilities it offers. Whether you remove the stems or not, remember to focus on fresh, high-quality arugula for the best possible experience.
Do I always have to remove the stems from arugula?
Not necessarily. Whether or not you remove the stems from arugula largely depends on the age and size of the leaves. Young, tender arugula stems are perfectly edible and often quite palatable. They contribute a peppery bite similar to the leaves themselves and can add a pleasant textural element to salads and cooked dishes. Think of it like using baby spinach; the entire leaf and stem are delicate enough to consume without any preparation beyond washing.
However, as arugula matures, the stems tend to become tougher and more fibrous. These older stems can have a bitter taste and an unpleasant chewiness that detracts from the overall enjoyment of the arugula. In such cases, removing the stems is generally recommended to ensure a more pleasant culinary experience. Consider the dish you’re preparing; if you’re using a lot of arugula or are sensitive to texture, removing tougher stems is the better choice.
How do I know when arugula stems are too tough to eat?
The easiest way to determine if arugula stems are too tough is to visually inspect them. Look for thick, woody-looking stems that are significantly thicker than the leaves themselves. Feel the stems; if they feel rigid and snap easily rather than bend, they’re likely too tough. Larger, more mature arugula bunches will typically have tougher stems compared to pre-packaged baby arugula.
A simple taste test can also help. Break off a small piece of the stem and chew it. If it tastes intensely bitter or feels overly fibrous and difficult to chew, it’s best to remove the stems before using the arugula in your recipe. Remember that personal preference plays a role here; some people are more sensitive to the bitterness and texture of tougher stems than others.
What’s the best way to remove arugula stems?
The most efficient method for removing arugula stems is to gather a small bunch of arugula leaves in your hand. Hold the stems in a bunch and gently pull the leaves away from the stems, stripping them off. You can also use a knife to cut the leaves away from the stem at the point where they connect. Be careful not to tear the leaves in the process.
Another option is to simply pinch off the leaves from the stems. This method is particularly useful for smaller bunches or when you only need to remove a few stems. Regardless of the method you choose, try to remove the stems as close to the leaves as possible to avoid wasting any edible portion. Discard the tough stems.
Does removing arugula stems affect the nutritional value?
Removing arugula stems will slightly reduce the overall nutritional content of your dish, but the impact is generally minimal. Arugula stems do contain some vitamins and minerals, but the leaves are the primary source of these nutrients. The difference in nutrient density between the stems and leaves is not significant enough to drastically alter the health benefits of consuming arugula.
Consider that the improved palatability from removing tough stems often encourages greater consumption of arugula overall. Eating more of the leafy greens, even without the stems, provides a greater net benefit in terms of nutrient intake. Focus on enjoying the arugula and incorporating it into your diet regularly, regardless of whether you choose to remove the stems.
Can I cook with arugula stems if I don’t want to waste them?
Yes, you can definitely cook with arugula stems to minimize waste, even if they’re a bit tougher. Chopping the stems finely and adding them to soups, stews, or stir-fries can soften them and make them more palatable. The heat will help break down the fibers, reducing their chewiness and allowing their flavor to blend with the other ingredients.
Another option is to use the stems to make vegetable stock. Simmering them with other vegetable scraps like onion peels, carrot tops, and celery ends will extract their flavor and create a flavorful broth that can be used as a base for soups and sauces. Just be mindful that the stock may have a slightly bitter taste due to the arugula stems, so adjust the seasoning accordingly.
How does removing the stems affect the taste of arugula?
Removing the stems can subtly alter the taste of arugula, particularly if the stems are mature and tough. Tougher stems tend to have a more pronounced bitterness compared to the leaves, so removing them can result in a milder and less peppery flavor profile. This can be beneficial if you find the taste of arugula too strong or overwhelming.
However, for those who enjoy the bold, peppery flavor of arugula, removing the stems might make it slightly less intense. The choice ultimately depends on your personal preference. If you prefer a milder taste, removing the stems is a good idea. If you enjoy the full flavor of arugula, including the slightly bitter stems, feel free to leave them on, especially if they are young and tender.
Does pre-washed arugula usually have the stems removed?
Generally, pre-washed arugula, especially “baby” arugula, has very small and tender stems that are considered edible and are not usually removed. These stems are thin and flexible, and they don’t significantly impact the texture or flavor of the arugula. The convenience of ready-to-eat pre-washed arugula is partly due to the fact that minimal preparation, including stem removal, is required.
However, it’s always a good idea to visually inspect pre-washed arugula before using it. If you notice any exceptionally thick or tough stems, you can remove them manually. But, for the most part, you can expect pre-washed arugula to be ready to use straight from the bag, stems and all, without negatively affecting your recipe.