Inventory, 4 lbs : 0
Baby arugula is simply arugula harvested young for its more petit, delicate leaves and flavor. Although not as intense in flavor as its mature counterparts it still retains that peppery essence and mustard quality that distinguishes arugula from other herbs and leafy greens.
Baby arugula is available year-round.
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. 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.
Arugula is rich in beta carotene and contains more than three times the amount of vitamin C than spinach.
Baby arugula is much more mild than wild, surrey or mature arugula. Toss whole leaves with chopped salad greens, persimmons and goat cheese for a salad. Add baby arugula to hot pizza and serve when wilted. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Toss baby arugula with shaved Parmesan and lemon vinaigrette for pepper salad. Keep dry and refrigerated until use.
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.
Native to the Mediterranean region, arugula 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.
Recipes that include Arugula Baby. One is easiest, three is harder.
|Lisa's Kitchen||Red Lentil Soup with Baby Arugula|