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Wasabi arugula has bright green leaves and stems that are delicately crisp. Wasabi arugula is created through natural seed selection producing a more intense peppery flavor than than other arugula varieties. Tasting notes include a slight bitterness, horseradish, and pepper aromatics. Wasabi arugula can grow up to about 4 to 6 inches tall.
Wasabi arugula is available spring through fall.
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. Wasabi arugula can be eaten raw as well as cooked much like spinach. Wasabi arugula grows quickly and easily forms leafy rosettes. Wasabi arugula produces white flowers, which are also edible but are mostly used for garnish.
Very high in vitamin A, also contains vitamin C, calcium and iron. Low on calories with some sodium and potassium as well.
Like the other arugulas', Wasabi arugula can be used in salads, wraps, sandwiches, and pastas. Wasabi arugula can also be tossed on pizzas and other dishes that are best with that extra flavor boost. Wasabi arugula can also be a substitute for pesto’s main ingredient, basil, to create a unique spicy version.
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 grow on dry land and wet soil alike. Arugula's spicy aroma and flavor make it naturally resistant to pests.
Recipes that include Wasabi Arugula. One is easiest, three is harder.
|President's Choice||Cheese Tortellini with Pancetta and Wasabi Arugula|
|The Kitchen Operas||Arugula Salad with Pickled Red Onions in a Lemony Vinaigrette|
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