ORGANIC - Arugula

Seeds:  500  / Botanical name:  Eruca sativa

Almost forgotten in Germany as rocket – rediscovered through Italian cuisine

Deeply lobed, dark green leaves are the hallmark of arugula. Its flavor is delicately peppery with nutty nuances, accompanied by hints of cress and radish. The younger the leaves, the milder the taste.

Natural habitat:  Arugula originates from the Mediterranean region and the Near East, but has long been cultivated in our region as well.

In the kitchen:  Arugula is ready to harvest when the leaves are about 10 to 15 centimeters long. Cut the leaves about 3 centimeters above the soil and prepare them as fresh as possible. Always remove the stems, as arugula tends to accumulate a particularly high amount of nitrate in them. Since arugula loses much of its peppery aroma when cooked, it should only be added to warm dishes at the very end. Classically in Italy, arugula is served simply with freshly shaved Parmesan cheese alongside beef carpaccio or on a pizza with Parma ham. Adding a little walnut oil can further enhance the arugula's nutty flavor in salads. Arugula is also ideal for making pesto for any type of pasta. Toast pine nuts in a dry pan until lightly browned. Wash and chop the arugula (after removing the stems). Peel and mince some garlic and crumble some Parmesan cheese into large pieces. Finely purée everything in a food processor with a little olive oil, fresh lemon juice, salt, and pepper.