Inventory, 4 oz : 20.00
This item was last sold on : 02/22/17
Micro Arugula greens range between 5 and 10 centimeters long and have two to four leaves per stem. Not to be confused with arugula sprouts which are harvested within a few days of germination and are eaten roots and all, Micro Arugula greens include larger tender leaves and only a portion of the stem. They are gently lobed like a heart and are a soft shade of minty green. Though delicate in comparison to fully grown arugula leaves, Micro Arugula still offers a substantial peppery bite and a slightly earthy and nutty finish.
Micro Arugula is available year-round.
Micro Arugula is simply an early harvest of the annual herb known botanically as Eruca sativa. Arugula is a member of the Brassicaceae family and also commonly known as salad rocket, roquette and rucola. Micro Arugula is harvested within the first month of germination when the plants measure approximately 5 centimeters tall. The first leaves to sprout from the seed are formed from the cotyledon, a portion of the embryo that stores food for budding plant. These “seed leaves” look slightly different from plant’s true leaves, and are dense little energy stores packed with nutrients. The cotyledon leaves sometimes drop off as the plant's first real leaves sprout, and other times, they remain a part of the plant for years.
Micro Arugula is high in vitamins A and C, calcium, folic acid, glucosinolates (GSLs), and phenols that are believed to help fend off environmental toxins. Recent studies show that microgreens may contain a higher concentration of nutrients than the mature plants.
Micro Arugula greens are intended for raw preparations, specifically as a garnish. Though small, young and tender, their strong peppery bite is best suited for savory dishes. The delicate leaves wilt if exposed to prolonged heat and do not stand up to heavy dressings or sauces. Micro Arugula is best left undressed, added only at the very final stage of finishing a dish. Complimentary flavors include cheeses such as Parmesan, feta, chevre, gorgonzola, and mozzarella. Other complementary flavors include balsamic vinegar, lemon, mint, cucumber, tomato, olives, garlic, beets, fennel, pears, grapes, prosciutto and roast beef.
American chef, Charlie Trotter has been credited with popularizing microgreens in the 1990s when he began searching for a new product to replace mesclun mix.
Arugula is native to the Mediterranean region and mainly used as a raw green in salads. Micro Arugula can be harvested 14 days after planting and prefers cooler shaded areas, and grows year-round in greenhouses. Like many other microgreens, it has grown in popularity especially with nutrition conscious consumers who believe that microgreens may have a higher concentration of important nutrients. Micro Arugula was one of the first microgreens used by chefs in upscale restaurants, and now is one of the most popular microgreens found at local farmers’ markets and specialty food stores.
Restaurants currently purchasing this product as an ingredient for their menu.
|Ballast Point Restaurant - Little Italy||San Diego CA||619-298-2337|
|Residence Inn / Springhill Suites||San Diego CA||619-831-0225|
|Waters Catering||San Diego CA||619-276-8803 x4|
|Pacific Coast Grill||Solana Beach CA||858-794-4632|
|Hotel La Jolla & CUSP||La Jolla CA||858-459-0261|
|Stone Brewing-Liberty Station||San Diego CA||619-269-2100|
|Hotel Palomar-Salt Box||San Diego CA||619-515-3003|
|Ballast Point Restaurant - Miramar||San Diego CA||858-790-6900|
|Donovan's La Jolla||La Jolla CA||858-450-6666|
|ARHE Cuisine Corporation - Cocina Sirena||San Diego CA||619-564-8970|
|Lauberge Del Mar||Del Mar CA||858-259-1515|
|Seasalt||Del Mar CA||858-755-7100|
|La Costa Glen South||Carlsbad CA||760-704-1000|
|Madison||San Diego CA||619-822-3465|
|Aztec Shop Catering||San Diego CA||619 594-3576|
|Maderas Golf Club||Poway CA||858-451-8100|
|The Wooden Spoon||Escondido CA||760-445-2816|
|Crown Point Catering||San Diego CA||619-223-1211|
|Green Dragon Tavern & Museum||Carlsbad CA||760-797-5579|
|Morgan Run Resort and Club||Rancho Sante Fe CA||858-756-2471|
|Marriott Del Mar||San Diego CA||858-369-6029|
|Solterra Winery + Kitchen||Encinitas CA||760-230-2970|
|Salvatore's||San Diego CA||619-544-1865|
|Rancho Santa Fe Food company||Rancho Santa Fe CA||858-222-7207|
|The Shores||La Jolla CA||858-459-8271|
|West Coast Tavern||San Diego CA||619-295-1688|
|Marriott Gaslamp||San Diego CA||619-696-0234 x6051|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Tom Hams Light House||San Diego CA||619-291-9110|
|Pascucci Pasta||San Diego CA||619-285-8000|
|Cal A Vie||Vista CA||760-945-2055|
|La Costa Resort & Spa Main Kitchen||Carlsbad CA||760-930-7063|
|Donovan's Downtown||San Diego CA||619-237-9700|
|Jack Monaco Creative Consulting||San Diego CA||619-318-2633|
|UCSD Food & Nutrition Department La Jolla||San Diego CA||858-657-6473|
|Craft and Commerce (Sekscobra Inc.)||San Diego CA||619-962-5935|
|Sushi Ota||San Diego CA||858-270-5047|
|The French Table||San Diego CA||424-394-7835|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|The Ballroom||San Diego CA||858-925-9089|
|Sheraton Carlsbad (20/20)||Carlsbad CA||760-827-2400|
|Real Food & Spirits||Solana Beach CA||858-793-7325|
|Viejas Casino Buffett||Alpine CA||619-659-1774|
|Pendry San Diego (Provisional)||San Diego CA||619-738-7000|
|Bice Ristorante||San Diego CA||469-450-3519|
|Paradise Point Resort Tidal||San Diego CA||858-490-6363|
|Pamplemousse Grill||Solana Beach CA||858-792-9090|
|Distribuidora Larcarr||San Diego CA||619-295-3173|
Recipes that include Micro Arugula. One is easiest, three is harder.