All About Arugula
Your complete guide to arugula - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Arugula Last?
Storage times and freshness tips for arugula in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw in Fridge (Opened or Loose)3-5 days
Signs of Spoilage
Significant wilting, yellowing, browning, or black spots on leaves, slimy film, mushy texture, strong unpleasant or sour smell.
How to Check
Visually check for vibrant green color and absence of discoloration or sliminess. Feel the leaves; they should be slightly firm and crisp, not limp or mushy. A fresh, peppery scent is good; any strong, sour, or 'off' smell means it's past its prime.
Storage Tips
To extend freshness: Do not wash until just before use. Store in an airtight container lined with a dry paper towel to absorb excess moisture. Alternatively, wrap loosely in a damp paper towel and place in a plastic bag in the crisper drawer. Change the paper towel if it becomes too wet.
Raw in Fridge (Unopened Commercial Packaging)5-7 days
Signs of Spoilage
Wilting, yellowing or browning leaves, dark or slimy spots, mushy texture, strong pungent or sour smell.
How to Check
Visually inspect for bright green, crisp leaves. Touch the leaves to ensure they are firm, not limp or slimy. Smell for a fresh, peppery aroma; a strong, unpleasant, or sour odor indicates spoilage.
Storage Tips
Keep the package sealed until ready to use. Do not wash until just before consumption, as excess moisture can accelerate spoilage. Store in the crisper drawer of your refrigerator.
Freezer (for cooked applications)3-6 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches), faded color, a very strong bitter taste when cooked (beyond its usual peppery notes), or an 'off' smell upon thawing.
How to Check
Visually inspect for excessive freezer burn. The texture will be very soft and mushy after thawing, which is normal for frozen greens. Smell for any sour or unpleasant odors after thawing. While safe to eat if only freezer burned, quality will be degraded.
Storage Tips
Blanching is recommended before freezing: briefly immerse in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out as much excess water as possible. Portion into freezer-safe bags or containers, removing as much air as possible. Label with the date. Best used in cooked dishes like soups, sauces, pestos, or casseroles, as the texture will be too soft for salads.