Arugula has been used by Mediterranean foodies for centuries (even in those times when they beheaded people for calling someone a foodie). Arugula microgreens have a distinctive peppery flavour and tender leaves, and is mostly used in salads, soups, and as garnish for various dishes.

After the Mediterranean people stopped beheading people for calling them foodies, they turned to other pursuits and started harvesting Arugula as a microgreen. Arugula microgreens gained popularity among chefs and home cooks who were looking to add this fresh and very flavourful ingredient into their dishes. Today, the best tasting Arugula microgreens are grown at home by Ugrogreen’s customers, who enjoy the bold flavour, high nutritional value (such as vitamins A,C,K, calcium, potassium, magnesium, sodium and phosphorus) as well as it’s culinary versatility.


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