Why your salad needs a pinch of this bitter herb—arugula adds flavor depth, boosts digestion, and transforms boring greens.

As families across the world prepare for Passover—mixing apples and cinnamon with horseradish and bitter herbs—we return once again to the ritual of remembrance. We dip, we recline ...

Maror refers to bitter herbs eaten during the course of the Passover meal, once on its own and once together with matzah, Chabad.org said. The first time it is eaten a special blessing is said.

It’s bitterness. Specifically, the strategic use of arugula, that peppery, slightly bitter green that delivers a flavor punch far beyond its delicate appearance. While many home cooks shy away ...