Arugula consists of deeply lobed, flat leaves connected to fibrous stems, growing in a loose, basal rosette. The leaves are generally harvested small in size, averaging 7 to 10 centimeters...
Arugula consists of deeply lobed, flat leaves connected to fibrous stems, growing in a loose, basal rosette. The leaves are generally harvested small in size, averaging 7 to 10 centimeters in length, and are smooth and bright green with prominent veining and frilled edges. The leaves are also attached to a white to pale green, fibrous stem, contributing to the leaf’s crisp, succulent, and slightly chewy consistency. Arugula can be picked young, and the immature greens carry a milder, sweeter flavor with a tender texture. The leaves can also be harvested mature, developing a distinct peppery, somewhat bitter, and vegetal taste with subtle mustard, nuts, and grass notes.
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