Baby arugula is simply arugula harvested young for its more petit, delicate leaves and flavor. Although not as intense in flavor as its mature counterparts it still retains that peppery essence and mustard quality that distinguishes arugula from other herbs and leafy greens.
Baby arugula is available year-round.
Baby arugula is much more mild than wild, surrey or mature arugula. Toss whole leaves with chopped salad greens, persimmons and goat cheese for a salad. Add baby arugula to hot pizza and serve when wilted. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Toss baby arugula with shaved Parmesan and lemon vinaigrette for pepper salad. Keep dry and refrigerated until use.
DESCRIPTION
Baby arugula is simply arugula harvested young for its more petit, delicate leaves and flavor. Although not as intense in flavor as its mature counterparts it still retains that peppery essence and mustard quality that distinguishes arugula from other herbs and leafy greens.
Baby arugula is available year-round.
Baby arugula is much more mild than wild, surrey or mature arugula. Toss whole leaves with chopped salad greens, persimmons and goat cheese for a salad. Add baby arugula to hot pizza and serve when wilted. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Toss baby arugula with shaved Parmesan and lemon vinaigrette for pepper salad. Keep dry and refrigerated until use.
DESCRIPTION
Baby arugula is simply arugula harvested young for its more petit, delicate leaves and flavor. Although not as intense in flavor as its mature counterparts it still retains that peppery essence and mustard quality that distinguishes arugula from other herbs and leafy greens.
Baby arugula is available year-round.
Baby arugula is much more mild than wild, surrey or mature arugula. Toss whole leaves with chopped salad greens, persimmons and goat cheese for a salad. Add baby arugula to hot pizza and serve when wilted. Stir whole leaves into red lentil soup at the end of cooking and serve when they have just wilted. Toss baby arugula with shaved Parmesan and lemon vinaigrette for pepper salad. Keep dry and refrigerated until use.
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