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Arugula

A herb that is often seen as a vegetable

Arugula - Product photo

Arugula officially belongs to the fresh herb category, but it is often eaten as a vegetable. For this reason, you will often find it in the lettuce section. The taste of the young, bright green leaves is a little bitter, slightly peppery and nutty. Not many people know that arugula is a real superfood, bursting with vitamins, iron and calcium.

Arugula is ready for harvesting just 2 weeks after sowing. The leaves are picked when they are about 10 centimetres long. It is important not to let this fast grower overshoot as this will affect the taste.

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Storage advice

  • Transport and storage: The young leaves will stay fresh the longest if you transport and store them at a temperature between 2 and 4˚C.
  • Shop: Arugula belongs in the refrigerated section in-store.

Our arugula is grown in:

Israel and Ethiopia

Recipes & preparation tips

Arugula can be eaten as a vegetable, but the fresh green leaves also make a dish stand out visually. When cooked, the taste is great in, for example, a sweet potato stew, one of the recipes on the EAT ME website. Arugula can give a real boost to salads. You can even make pesto from it. Before processing, remove any longer stems and rinse thoroughly. You can pat it dry with a paper towel.

Arugula - Recipes & Preparation Tips

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