Arugula, also known as rocket, is a delicate leafy green prized for its distinct peppery and slightly nutty flavor, making it a popular addition to salads, pizzas, and pestos. Like many tender greens, arugula is highly perishable and susceptible to quick spoilage due to its high moisture content. Identifying when this green has gone bad requires inspecting its appearance, texture, and aroma, which change rapidly once spoilage begins. Knowing the signs of decay ensures both quality and food safety.
Primary Visual Indicators of Spoilage
The most reliable indication that arugula is spoiling is a visible change in color. Fresh leaves are a vibrant, uniform dark green, but as they deteriorate, they develop yellowing or brown patches. This discoloration often starts at the edges before spreading inward, signaling tissue breakdown.
Wilting results from a loss of turgor pressure, which keeps leaves firm. Fresh leaves are crisp, but spoiled arugula appears limp and lifeless, losing its snappy texture. Excessive moisture is another clear visual cue, often appearing as weeping or puddles of liquid in the container.
High moisture levels, particularly in pre-bagged varieties, create a favorable environment for spoilage bacteria. In later stages, dark spots, fuzzy patches, or mold may appear, which are signs that the entire batch should be discarded.
Texture and Odor: The Secondary Sensory Check
After visual inspection, touch and smell confirm the arugula’s state. Fresh leaves should feel dry and tender, yet offer a slight crispness. As spoilage progresses, the leaves develop a slick, slimy coating.
This mushiness is caused by the breakdown of cell walls and bacterial proliferation. If stored in overly dry conditions, the arugula may become dehydrated, resulting in a brittle, shriveled texture, though sliminess is more common.
The smell test provides confirmation, as fresh arugula has a distinct peppery, slightly nutty aroma. When the greens spoil, the scent changes dramatically, developing an off-putting odor. This manifests as a sour, rotten, or sulfurous smell, sometimes described as a fishy funk.
Maximizing Freshness Through Proper Storage
Because arugula is delicate, proper storage is crucial for extending its short shelf life, typically five to seven days in the refrigerator. The primary goal is moisture control; excess water fosters bacterial growth and accelerates decay leading to sliminess.
Store arugula unwashed until just before use. If washed, the leaves must be dried thoroughly, ideally using a salad spinner or gently patting them dry with a paper towel.
A common technique involves lining an airtight container with a dry paper towel to absorb moisture. Place the arugula inside and cover it with another paper towel before sealing. This creates a controlled environment that slows degradation.
Storing the container in the refrigerator’s crisper drawer helps maintain freshness. Even with optimal storage, monitor the greens and immediately remove any isolated slimy or wilted leaves to prevent them from affecting the rest of the batch.