Produce Briefs...
Galia Melon
The Galia melon has a lightly netted golden yellow rind with a pale glacial green succulent flesh that has a signature spicy sweet flavor with tropical and perfumed aromatics.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Grower
Arugula blossoms are available starting in late spring through the summer months.
A member of the mustard or Brassicaceae family arugula blossoms are the flower of the annual edible plant, arugula. Also known as salad rocket, roquette and rucola, both the leaves and flowers of arugula are edible and most commonly used today in salads. The seeds of the arugula blossom can be pressed to produce an oil known as taramira that is used mainly for medical and cosmetic purposes.
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 piquant flavor of the flowers mellows when cooked.
Arugula blossoms are perfect for use in raw preparations. 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.
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Arugula Blossoms. One
is easiest, three is harder.
Recently Spotted
Someone spotted Arugula Blossoms using the Specialty Produce app for iPhone and Android.
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Seasons/Availability
Arugula blossoms are available starting in late spring through the summer months.
Current Facts
A member of the mustard or Brassicaceae family arugula blossoms are the flower of the annual edible plant, arugula. Also known as salad rocket, roquette and rucola, both the leaves and flowers of arugula are edible and most commonly used today in salads. The seeds of the arugula blossom can be pressed to produce an oil known as taramira that is used mainly for medical and cosmetic purposes.
Description/Taste
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 piquant flavor of the flowers mellows when cooked.
Applications
Arugula blossoms are perfect for use in raw preparations. 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.
Ethnic/Cultural Info
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.
Geography/History
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.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Lauberge Del Mar | Del Mar CA | 858-259-1515 |
| The Lion Share | San Diego CA | 619-564-6924 |
Recipe Ideas
Recipes that include Arugula Blossoms. One
is easiest, three is harder.Recently Spotted
Someone spotted Arugula Blossoms using the Specialty Produce app for iPhone and Android.
Produce Spotting allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
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Santa Monica Farmers Market Near Santa Monica, California, United States About 74 days ago Spotter's comments : These are all over the market today. At least 8 farms have them for sale. |
