How to Tell if Arugula Is Bad: Signs It Has Spoiled
Understand the key changes in arugula's condition to confidently decide when your greens are safe to eat and when it is time for them to be discarded.
Arugula is a leafy green with a peppery flavor, making it a popular addition to salads, sandwiches, and pizzas. Because its delicate leaves spoil more quickly than heartier greens, understanding the signs of decay is important for determining when it’s no longer suitable for consumption.
Visual Signs of Spoilage
The first indication of spoilage is often a change in appearance. Fresh arugula has vibrant, deep green leaves, but as it turns, they will transition to a dull yellow color. This yellowing is a sign that the chlorophyll in the leaves is breaking down.
Following this, leaves may develop dark, wet-looking spots or turn brown or black. Another visual cue is severe wilting, where the leaves have lost all structure, which indicates the arugula is past its prime.
Texture and Smell Indicators
Your senses of touch and smell are also reliable for detecting spoiled arugula. A definitive sign that arugula has gone bad is a slimy texture on the leaves. This slick film is the result of bacterial growth breaking down the plant tissue, making it unsafe to eat.
A change in aroma is another strong warning sign. Fresh arugula has a characteristic peppery scent, but when it spoils, this is replaced by a sour or musty odor.
Proper Storage to Extend Freshness
Proper storage is important to prolonging the life of your arugula. The primary goal is to control moisture, so avoid washing the arugula until you are ready to use it. Excess water creates a hospitable environment for bacteria.
For optimal freshness, store unwashed arugula in a sealed container or plastic bag lined with a paper towel to absorb moisture. Place the container in your refrigerator’s crisper drawer, where it can last for up to a week.
When to Throw Arugula Away
Knowing when to discard arugula is important for food safety. If you notice any slimy texture or a foul odor, the entire container should be thrown away. These are clear signs of widespread bacterial growth, and consuming spoiled greens can lead to foodborne illness.
If you only find a few leaves that are yellow or slightly wilted, you can often salvage the rest of the batch. Carefully remove the compromised leaves and thoroughly inspect the remaining ones. When there is any uncertainty about the freshness, it is always best to err on the side of caution and dispose of it.