Young arugula is harvested early for its smaller, more tender leaves and milder flavor. While not as intense as mature arugula, it still has that signature peppery and mustardy taste that sets it apart from other leafy greens. It’s rich in beta carotene and contains over three times the vitamin C found in spinach. You can add whole young arugula leaves to salads with chopped greens, persimmons, and goat cheese, or sprinkle them onto hot pizza to wilt. It’s also delicious stirred into red lentil soup at the end of cooking, or tossed with shaved Parmesan and lemon vinaigrette for a simple peppery salad.