Description ~ Arugula microgreens are the young, tiny, edible versions of the mature herb favored by chefs for its peppery flavor and tender texture. They are frequently utilized for their unique shape and flavor and to elevate the visual appeal of the dish presentation. They are very small in size, averaging 5-7 centimeters in length, and have 2-4 gently lobed, heart-shaped bright green leaves that are delicate, smooth, flat, tender, and thin, connected to a flexible light green stem.
 
Taste ~ Though mild in comparison to fully grown arugula leaves, Arugula microgreen are crisp, green, and have an initial nutty flavor with a hint of sweetness that fades into a peppery, earthy, and pungent bite. 
 
Nutritional ~ Arugula microgreens contain vitamins A, B, C, and E, calcium, iron, potassium, antioxidants, magnesium, and phosphorus. 
 
Culinary ~ Arugula microgreens are intended for raw preparations, specifically as a garnish for an extra layer of flavor and texture. Though small, young, and tender, their peppery bite is best suited for savory dishes. They are best left undressed, added only at the very final stage of finishing dishes such as pasta, soups, salads, omelets, or vegetable plates. They can also be sprinkled over boiled potatoes and served as a side dish. The delicate leaves will wilt if exposed to prolonged heat and do not stand up to heavy dressings or sauces. Arugula pairs well with cheeses such as Parmesan, feta, chevre, blue cheese, gorgonzola, and mozzarella, nuts such as walnuts, pine nuts, and pecans, avocado, balsamic vinegar, lemon, mint, cucumber, tomato, olives, garlic, beets, fennel, pears, grapes, prosciutto, and roast beef.