Arugula microgreen’s distinctive peppery bite is unmistakable, even in miniature form. That same bold flavour comes from natural plant compounds called glucosinolates, which are also linked to arugula's reputation as a nutrient-dense leafy green.
What is in Arugula Microgreens
Arugula microgreens are commonly cited for their content of vitamins A, C, and K, along with calcium and folate. Like other members of the cruciferous family (which includes broccoli and kale), arugula contains glucosinolates and antioxidant compounds that have created interest in nutrition research.
Because microgreens are harvested so early in the plant's life cycle, they tend to carry a concentrated dose of these compounds in a very small amount of leaf tissue — part of why a small handful can add a noticeable nutritional boost to a meal.
Arugula's peppery flavour and much of its nutrient content are at their peak right after harvest, then begin to fade. Bagged arugula microgreens at the store have often been sitting for days by the time you buy them, which means both flavour and nutrition have already started to decline.
Growing your own means you can harvest a handful minutes before eating — capturing the boldest flavour and the highest nutrient content possible.
● Pile onto pizza right after it comes out of the oven
● Toss into pasta for a peppery finishing touch
● Layer onto sandwiches for extra bite
● Mix into a salad alongside milder greens for balance
● Top a steak or grain bowl for a fresh, sharp contrast
If you love that distinctive peppery kick, growing arugula microgreens at home is a simple way to have it on hand year-round, at peak freshness, without a single trip to the store.
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