Hydroponic Surrey Arugula
Estimated Inventory, bunch : 0
Description/Taste
Surrey arugula is very similar in appearance to the Wild arugula, with deep serrated leaf edges that are long and slender. Hydroponically grown Surrey arugula is named after Surrey, England and is botanically is a hybrid variety that is parented by the Astro and Wild arugula varieties. Surrey arugula offers a peppery flavor with mild mustard-like notes.
Seasons/Availability
Surrey arugula is available year-round.
Current Facts
Hydroponic arugula is greenhouse grown directly in water and arrives alive, its roots still in tact with the nutrients it was provided with for livelihood. Arugula scientifically known as Eruca sativa is a member of the mustard or Brassicaceae family along with broccoli, Brussels sprouts, cabbage, mustard, radish and collard greens. Surrey arugula is botanically clasified as Eruca vesicaria and is believed to be a cross between astro arugula and wild arugula. Also known as salad rocket, roquette, Italian cress and rucola, both the leaves and flowers of this annual herb are edible and most commonly used today as a salad green.
Ethnic/Cultural Info
Mention of arugula can be found in several religious texts, in 2 Kings in the Bible it is referred to as oroth and in Jewish texts such as the Mishna and Talmud that date back to the first through fifth century AD. Arugula is noted for its use as both a food and medicine. In ancient Rome and Egypt consumption of arugula leaves and seeds were associated with aphrodisiac properties. In India the leaves of arugula are not commonly used however the seeds of the plant are pressed to produce oil known as taramira that is used for medicinal and cosmetic purposes. - See more at: http://www.specialtyproduce.com/produce/Arugula_Hydroponic_3387.php#sthash.yItHG4Nb.dpuf
Geography/History
Native to the Mediterranean region, arugula blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal and Turkey. Arugula was brought to America by British colonists but it was not until the 1990’s that arugula became known as a popular culinary ingredient in the United States. Arugula thrives in moderate to cool climates, too much heat will cause it to bolt and impart a bitter flavor on the leaves. It can grown on dry land and wet soil alike. Arugula's spicy aroma and flavor make it naturally resistant to pests.
