The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Inventory, lb : 3.34
This item was last sold on : 11/28/20
Arugula consists of vibrant green leaves attached to a pale creamy green hued stem. The leaves are lobed and can be harvested when young and mild in flavor or when fully mature at 3 or 4 inches in length. Arugula offers an herbaceous, peppery flavor with nuances of nuts and mustard. Leaves allowed to mature too long on the arugula plant will become bitter in taste. The pungent flavor of arugula is due to its high content of sulfur containing compounds known as glucosinolates.
Arugula is available year-round.
Arugula scientifically known as Eruca sativa is a member of the mustard or Brassicaceae family along with broccoli, Brussels sprouts, cabbage, mustard, radish and collard greens. Also known as salad rocket, roquette, Italian cress and rucola, both the leaves and flowers of this annual herb are edible and most commonly used today as a salad green.
Arugula is a nutrient rich leafy green providing vitamin A, vitamin C, vitamin K, calcium, magnesium, riboflavin, copper, iron, zinc, folate and potassium. Cruciferous vegetables such as arugula are also high in antioxidant phytochemicals and rich in sulfur containing compounds known as glucosinolates which have been shown to have detoxifying properties and may be beneficial in the prevention of certain types of cancer.
In the culinary world arugula is used as an herb, a salad green and even a leaf vegetable, making it a versatile ingredient in the kitchen. It can be used both raw and cooked, though cooking will give the leaves a milder flavor. Add to raw pesto and sauces to showcase its pungency. Use as a leafy bed for grilled seafood. Chop and sprinkle atop pizza and pasta just before serving. Combine with other greens to spice up a salad. Add whole leaves to grilled cheese sandwiches or a BLT. Use in lieu of spinach in omelets and quiche. In the Gulf of Naples on the island of Ischia arugula is made into a liqueur known as Rucolino. The sharp flavor of arugula pairs well with citrus, roasted beets, pears, pine nuts, olives, tomato and robust cheeses such as goat, blue and Parmigiano-Reggiano.
Mention of arugula can be found in several religious texts, in 2 Kings in the Bible it is referred to as oroth and in Jewish texts such as the Mishna and Talmud that date back to the first through fifth century AD. Arugula is noted for its use as both a food and medicine. In ancient Rome and Egypt consumption of arugula leaves and seeds were associated with aphrodisiac properties. In India the leaves of arugula are not commonly used however the seeds of the plant are pressed to produce oil known as taramira that is used for medicinal and cosmetic purposes.
Native to the Mediterranean region, arugula blossoms and leaves have long been a popular ingredient in the cuisines of Italy, Morocco, Portugal and Turkey. Arugula was brought to America by British colonists but it was not until the 1990’s that arugula became known as a popular culinary ingredient in the United States. Arugula thrives in moderate to cool climates, too much heat will cause it to bolt and impart a bitter flavor on the leaves. 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.
|Cardiff Seaside Market||Cardiff CA||760-753-5445|
|Cesarina||San Diego CA||619-226-6222|
|Backyard Kitchen & Tap||San Diego CA||619-308-6500|
|The Trails||San Diego CA||619-667-2233|
|Mesa College||San Diego CA||619-388-2240|
|Absolution by the Sea||La Jolla CA||760-504-6075|
|Ron Oliver||San Diego||619-295-3172|
|Miguel's Cocina Carlsbad||Carlsbad CA||760-759-1843|
|Harvest Kitchen||Vista CA||619-709-0938|
|Fishery||San Diego CA||858-272-9985|
|Town & Country Cold Prep||San Diego CA||619-291-7131|
|La Jolla Country Club||San Diego CA||858-454-9601|
|C 2 C||San Diego CA||619-972-9345|
|The Miller's Table||Oceanside CA||310-694-4091|
|Trust Restaurant||San Diego CA||609-780-7572|
|Edgewater Grill||San Diego CA||619-232-7581|
|Herb & Sea||Encinitas CA||858-587-6601|
|Common Stock||San Diego CA||303-877-5052|
|Blade 1936||Oceanside CA||760-231-1456|
Recipes that include Arugula. One is easiest, three is harder.
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Zhibek Zholy 53
About 402 days ago, 10/23/19
Sharer's comments : Fresh Aruegala!
Mercato di Campo dei Fiori Near Rome, Rome, Italy
About 440 days ago, 9/16/19
Vista Farmers Market
Peter SchanerNear Vista, California, United States
30819 Mesa Crest Road Valley Center CA 92082
About 540 days ago, 6/08/19
Farm Runners Near Hotchkiss, Colorado, United States
About 695 days ago, 1/04/19