You can think of Wild Arugula as your normal Arugula times two. What we typically ingest as “Arugula” is most often an Arugula Varietal crossed with Spinach, garnered for its much faster growing time (60-90 days as compared to the 120 days required of Wild Arugula) – but what we loose in that cross for faster growth, is the depth of vibrant and peppery flavor that only pure or Wild Arugula can give us. It’s deeper green and slightly more jagged leaves give off a pungent aroma – which hints at its more intense pepper flavor.
Its flavor is reminiscent of other greens with a bite, like mustard greens and watercress, and likewise it makes a great fresh green for salads (although its recommended to blend it with other lettuce varieties as it can be over-powering all on its own) – as well as acting like a herb in other scenarios where it can add a flavorful earthy and bright bite to the dish. If you prefer your bite with a little less kick, you can also cook arugula which mellows out its flavor (but be careful – it can quickly loose all of its flavor as a victim of over-cooking) – try it wilted or add at the end to soup, stews, stir-frys, or risottos to maintain the majority of its flavor.
Nutrition: Is rich in Folate, Vitamins A (Beta-Carotene), B, C, and K – it also gets its kick from many of its cancer-fighting Phytochemicals – powerful anti-oxidants. Wild Arugula also contains high levels of nitrate which can help lower blood pressure, and help oxygenate muscles during exercise.
(Clockwise from Upper Left)
Wild Arugula and Chickpea Salad:
Roasted Sweet Potato, Wild Rice, and Arugula Salad:
Wild Mushroom Pizza with Arugula and Pecorino: