ORGANIC - Wild Arugula

Seeds:  1500  / Botanical name:  Diplotaxis tenuifolia

Perennial and winter-hardy - Small, jagged and nutty hot

The leaves of wild arugula are somewhat smaller with an even more intense flavor. Like cultivated arugula, they have deeply lobed leaves.

Natural habitat:  Arugula originates from the Mediterranean region and the Middle 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, you should only add it to warm dishes at the very end. In classic Italian style, arugula is served 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 all types of pasta. Toast pine nuts in a dry pan until lightly browned. Wash and chop the arugula (remove 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.