This delicious variety of farm-fresh arugula provides a range of flavors, all in one light green leaf. Flavors start out sweet and nutty, building up to mild peppery-spicy zest. Texture of astro arugula is tender yet crunchy.
Arugula is a member of the cabbage 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.
Arugula is one of the best tasting, most versatile, and easiest to prepare of the common greens. It’s great as a crunchy topping for sandwiches, piled atop a Neapolitan pizza, or as a nutritious base for a salad. 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. Add whole leaves to grilled cheese sandwiches or a BLT. Use in lieu of spinach in omelettes 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.
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