Arugula, also called rocket, is a bitter, leafy green with a unique peppery flavor. Great on pizzas and in sandwiches and pasta dishes, arugula is remarkably versatile and is readily available in the produce aisle from early spring until late fall. A good source of vitamins A and C and folic acid — with one cup containing only 4 calories — arugula is a unique and healthy ingredient well worth knowing about. Here’s a few quick tips on selecting and storing this rich green.

• Selecting: Look for bright green leaves that are crisp and firm, not limp. They should also be free of any brown or yellow discoloration and “slimy” areas. If possible, purchase bunches of arugula with the roots still attached to prolong the short flavor life.

• Storing: It’s best to use arugula right away. If you have to store it, leave the roots attached and wrap them with a damp paper towel. Sealed in a plastic bag, arugula should last in the refrigerator for a few days. Don’t wash the leaves before storing to prevent rotting.