You can use arugula as a salad green or put whole leaves in sandwiches. It is sometimes used to top pizza after it has been pulled out of the oven, fresh so it doesn’t lose any of its flavor. Cooking the leaves lightly by steaming or sautéing or by adding to soups can tame the flavor if it’s too strong for your taste. Mixing with milder greens will achieve the same end. It can also be used in a pesto sauce with pasta, or slightly wilted with olive oil, red pepper flakes, lemon juice, and Parmesan. Or use it to flavor homemade mayonnaise.
The intensity of Arugula’s flavor is affected in part by growing conditions, so taste a bit before you add it to a recipe so you can adjust the amount used to your liking. Trim off wilted or yellowed parts of the stalk then store your arugula unwashed in a plastic produce bag wrapped in a paper towel. It can also be stored in a glass of water, like flowers, loosely covered with a plastic bag in the fridge. It should last several days, but should be eaten sooner than later.