Arugula Leaf

With the prettiest leaves of the Brassica family, Arugula deserves its current popularity. When the plant is young, the leaves are fresh, spicy, peppery, pungent and sweet all at once. They work beautifully when raw, gently cooked, and even charred. Used as a garnish individually, we are reminded of their elegance.

Arugula’s popularity is not new. It has a long history of use in Europe, at least to ancient Roman times, when it first earned its reputation as an aphrodisiac. The Roman poet Virgil wrote: "Et Venerem revocans eruca morantem" ("and the rocket, which revives drowsy Venus"), a reference to sexual desire.

Our leaves are taken only from young plants, when the flavor is mildest, and sweet/spice are in good balance.

Type: Leaf

Flavor: Peppery, spicy, pungent, sweet.

Color: Deep green to red-green

Size: 2 - 8 cm

Season: Year- Round

Storage/Care: Keep refrigerated in a lightly moist environment.

Other names: Rocket, Roquette, Rucola