Optimal Nutrition Dates
Arugula greens are initially herbaceous, sweet, and nutty, and then transform into a salty, peppery bite reminiscent of mustard and citrus.
Arugula greens are small to medium in size, averaging 10-12 centimeters in length, and have wide, rounded, and slightly toothed leaves that are smooth and soft. The verdant green leaves are flat, tender, and crisp, and have a prominent central vein running through the center of the leaf that connects to a wispy, thin, green stem that is occasionally streaked in burgundy.
Arugula microgreens are best suited for raw applications as the delicate leaves will wilt if exposed to prolonged heat. With its moderately peppery bite, Arugula microgreens can be lightly dressed with a bright vinaigrette and salt and then placed atop pan-seared fish, roasted chicken, beef, or hearty soup or stew. They can also be used on sandwiches, pizza, pasta, green salads, fruit salads, oils, and sauces. Arugula microgreens pairs well with cheese such as parmesan, feta, goat, Parmigiano Reggiano, and mozzarella, garlic, basil, balsamic vinegar, lemon, cucumber, tomato, olives, beets, endive, radicchio, fennel, pears, grapes, and prosciutto.
Arugula is high in vitamins A and C, calcium, folic acid, glucosinolates (GSLs), and phenols that are believed to help fend off environmental toxins.
This microgreen contains glucosinolates (GSLs), ascorbic acid (vitamin C) and phenols that are believed to help fend off toxins and stave off environmental stress, says Monique Richard, RD, an adjunct professor of nutrition at East Tennessee State University. “Adding the peppery spice of arugula to sandwiches, salads, smoothies or as a colorful and edible garnish can be tasty and beneficial to your health,” she says.
Arugula microgreens will keep for 10-20 days when stored unwashed, in a container, in the refrigerator.