My husband is a fabulous gardener. It’s a year round hobby which allows me to cook with fresh, organic garden produce throughout the year. He just picked the first, of many to come, spring greens. Arugula, thyme, oregano and red-tipped lettuce. I love to add fresh herbs to my salads. It’s a great way to boost flavor and add a nutrient kick. Fresh herbs count toward your weekly servings of dark leafy greens (which is 2 cups a week if you’re wondering).
Nutrition Note: Did you know that arugula is in the cruciferous vegetable family. Cruciferous vegetables like broccoli, cauliflower, kale, Brussel sprouts, and cabbage contain cancer preventive compounds so eat them several times a week.