The younger ( and smaller) the arugular leaf, the less pungent its bite.  Look for emerald-green leaves 2 to 4 inches in length.  Avoind if the leaves are yellowing or limp.  Arugular is sold in bunches with the roots still attached.  Arugulais highly perishable; immediately wrap the roots in a damp paper towel.  Enclose in a plastic bag and refrigerate for no more that 2 days.

Arugula requires thorogh washing.  To prepare, chop of the roots and any thick stems.  Dunk leaves up and down in a sink full of cold water.  Let stand for 1 minute.  Swirl the leaves around, wait 1 minute and then remove.  Arugula is a lively addition to salad greens.  It can be used to spice up pasta.  Drizzle young leaves with virgin olive oil.  Add salt and parmesan cheese.  Arugular goes well with fresh pears too.