Asian Arugula
Scientific Name: Eruca sativa
Country of Origin: Mediterranean

Asian arugula is an herb that is native to the Mediterranean region. It has a peppery flavor. Asian arugula can be steamed, blanched, or served raw. The leaves are best used when they have grown to be 2-3 inches long, for the older they get, the spicier they become. The flowers of arugula are aslo edible and have a similar taste as the leaves. The seeds yield an edible oil that, if stored for six months, can be used as a substitute for rapeseed oil.

Recipe
Soy-Ginger Chicken with Asian Arugula

 

Asian Arugula
Scientific Name: Eruca sativa
Country of Origin: Mediterranean

Asian arugula is an herb that is native to the Mediterranean region. It has a peppery flavor. Asian arugula can be steamed, blanched, or served raw. The leaves are best used when they have grown to be 2-3 inches long, for the older they get, the spicier they become. The flowers of arugula are aslo edible and have a similar taste as the leaves. The seeds yield an edible oil that, if stored for six months, can be used as a substitute for rapeseed oil.

Recipe
Soy-Ginger Chicken with Asian Arugula

Asian Arugula
Scientific Name: Eruca sativa
Country of Origin: Mediterranean

Asian arugula is an herb that is native to the Mediterranean region. It has a peppery flavor. Asian arugula can be steamed, blanched, or served raw. The leaves are best used when they have grown to be 2-3 inches long, for the older they get, the spicier they become. The flowers of arugula are aslo edible and have a similar taste as the leaves. The seeds yield an edible oil that, if stored for six months, can be used as a substitute for rapeseed oil.

Recipe
Soy-Ginger Chicken with Asian Arugula