Description/Taste
Micro Arugula is made up of heart-shaped, green leaves attached to short stems. The petite leaves and stems are delicate with a herbaceous, nutty flavor and peppery finish.
Seasons/Availability
Micro Arugula is available year-round.
Current Facts
Micro Arugula is a member of the mustard or Brassicaceae family and is the young version of the annual herb, arugula. The word “arugula” didn’t become popular until the 1980s when it appeared on the culinary scene as a trendy new salad green. Micro Arugula was one of the first microgreens used by chefs in upscale restaurants. Now it is one of the most popular microgreens and can be found at local farmers markets and specialty food stores.
Nutritional Value
Micro Arugula is high in both vitamin C, calcium, vitamin A and folic acid. Recent studies show that this microgreen may contain a higher concentration of nutrients than mature arugula, but research is still being done to confirm these findings.
Applications
Micro Arugula works best in fresh preparations. Its small size makes it ideal for use as an edible garnish on pizza, omelets and pasta or atop grilled seafood and poultry. The peppery flavor of Micro Arugula pairs exceptionally well with tomato, olives, garlic, beets, citrus, nuts and cheeses such as goat, parmesan and mozzarella.
Ethnic/Cultural Info
Micro Arugula has grown in popularity along with other microgreens, especially with nutrition conscious consumers who believe that microgreens may have a higher concentration of important nutrients. Micro Arugula continues to be one of the most popular microgreens used by restaurant chefs because of its flavor profile.
Geography/History
Arugula is native to the Mediterranean region and mainly used in salads. American chef, Charlie Trotter has bee credited with popularizing microgreens in the 1990s when he began searching for a new product to replace mesclun mix. Micro Arugula can be harvested 5-14 days after planting. It prefers cooler shaded areas and can be grown year-round in greenhouses.