Inventory, 50 ct : 0
This item was last sold on : 03/20/17
The Arugula greens consist of vibrantly colored, deeply lobed leaves attached to a pale creamy-green hued stem. The leaves can be harvested when young for a mild flavor or when fully mature at 3 or 4 inches in length for maximum mustardy tones. The Arugula blossom consists of four petals arranged in a cross shape attached to a central green core. Its delicate cream to yellow colored petals are striped with faint purple and green veins. Arugula blossoms offer a peppery flavor and spice with nutty undertones. The flowers are best kept covered in a refrigerator, and used in raw applications. When cooked, the piquant flavor of the flowers mellows and delicate texture is compromised.
Arugula blossoms are available in late spring and summer.
Arugula is botanically classified as Eruca sativa, and also known as salad rocket, roquette and rucola. As a member of the mustard or Brassicaceae family, both the edible leaves and blossoms exhibit the family’s characteristic peppery bite. The pungent flavor is due to its high content of sulfur containing compounds known as glucosinolates. The leaves are commonly used as a salad green or herb in fresh sauces such as pesto. The blossoms are a fantastic accent to such applications. The seeds of the Arugula blossom can be pressed to produce an oil known as taramira that is used mainly for medicinal and cosmetic purposes.
Arugula blossoms are perfect for use in raw preparations as a finishing herb. Add to green and grain salads or float atop chilled cream based or clear soups. Incorporate arugula blossoms and fresh herbs into butter, sour cream or soft cheeses to make an attractive spread for bread and crackers. Add to dough for savory breads such as focaccia, tortillas and parathas. Use as an edible garnish on frittatas, quiche and scallops or add to brine when making pickled vegetables. Arugula blossoms compliment parmesan cheese, feta cheese, goat cheese, balsamic vinegar, lemon, mint, cucumber, tomato, fennel, pears, grapes, prosciutto and roast beef.
The Romans believed Arugula and its blossoms had aphrodisiac properties, as result of this the Roman Catholic Church forbade the growth of it in monastery gardens.
Arugula dates back to the time of the Romans. It is mentioned in both the Bible and Talmud and touted for its medicinal attributes in the writings of the poets Ovid and Martial and the physicians Galen and Dioscorides. Native to the Mediterranean, Arugula blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal and Turkey. Arugula’s popularity as a culinary ingredient in the United States has been growing since the early 2000’s. Arugula thrives in moderate to cool climates, too much heat will cause it to bolt and impart a bitter flavor on the leaves, and induce flower production. It can grow on dry land and wet soil alike. Arugula's spicy aroma and flavor make it naturally resistant to pests.
Restaurants currently purchasing this product as an ingredient for their menu.
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Recipes that include Arugula Blossoms. One is easiest, three is harder.
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