Arugula
Arugula is a leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula is believed to have originated in the Mediterranean region. It is now grown in many parts of the world, including the United States. Arugula is a popular ingredient in salads, and can also be used in soups, pizzas, pastas, and sandwiches.
Arugula is a nutritious leafy green vegetable that is part of the mustard family. It has a peppery, nutty flavor and is often used in salads. Arugula is a good source of vitamins A, C, and K, as well as calcium and iron. It is also a low-calorie food.
Arugula, also known as rocket, is a unique green vegetable that has grown in popularity as a salad green in recent years. Its signature flavor has been described as nutty and peppery, making it a great addition to a salad. But what does it take to create a perfect, flash-frozen arugula for that same salad? From seed selection to harvesting, read on to discover the process of bringing arugula from field to plate.
Seed Selection
The process of producing perfect arugula starts even before a seed is planted in the ground. Seed selection is one of the most important steps in creating a successful crop. Seed suppliers carefully review and choose varieties of high-quality seed that are suited to the climate and soil type of the region they will be planted in. A high-quality seed should germinate under ideal conditions, produce a healthy plant, and have the desired characteristics of the finished product. Soil testing must be done prior to choosing which variety of arugula seed to purchase, as the availability of nutrients, pH, and other factors determine the best varieties.
Planting
Once the right variety of arugula is selected, it must be planted in the right location. Arugula should be planted in soil that is rich in nutrients and has a pH between 6.5 and 7.5. The soil should also have low moisture and good drainage, as this vegetable prefers dry conditions. If the soil is too wet, or if there is water standing in the area, arugula won't thrive due to the likelihood of root rot or fungal diseases.
The seed can be broadcast seeded over the area or planted in rows 12 inches apart. Arugula matures quickly; rows should be thinned to 4 to 6 inches apart once germination is seen. The seed should be lightly covered with soil, preferably less than an inch. Once planted, the soil should be kept moist until the seeds germinate, at which point the soil should be allowed to dry slightly between watering. A grower can cover the seedbed with a light layer of straw or mulch to help retain moisture and reduce weed growth.
Cultivation
Cultivation of arugula starts with the removal of weeds. Arugula is not a heavy feeder and should not require any additional fertilization unless a soil test indicates that the soil is lacking in certain essential nutrients. If fertilization is necessary, it should be applied after germination, since it can easily damage young plants.
Arugula’s mature plants should be cultivated shallowly to encourage the growth of new roots and reduce the chances of fungal diseases. Also, surrounding plants should be removed as soon as possible, as arugula is not a good competitor. If insects or other pests become a problem, organic pest control methods should be used to avoid damaging the plants or the surrounding environment.
Harvesting
Harvesting of arugula is a delicate process that must be done carefully to ensure quality. Arugula matures quickly, so it should be harvested as soon as it is ready. The leaves should be harvested by hand when they are between three and four inches long by cutting the leaves off at the base, leaving a half-inch stub behind. The cuttings should be made with a sharp knife or scissors and placed into a container to keep them safe during transport.
Processing
After the arugula is harvested, it must be processed quickly to ensure the highest quality. The leaves are washed in cold water and then dried on a conveyor belt before they are individually cut and placed in cooling room. This prevents bacteria growth and preserves the flavor and color of the arugula. Once cooled, the arugula is packaged in a vacuum-sealed plastic bag and flash-frozen at -40°F. This process ensures a longer shelf life and keeps the product fresh for up to a year.
Delivery
After the arugula is frozen, it can be shipped to its destination. Depending on the destination, this can include trucks, planes, or boats. The arugula is typically transported in a refrigerated or frozen container to keep the product fresh during its journey. When it arrives at its destination, the arugula is typically stored in a cold storage facility until it can be delivered to its final destination.
Preparation
The final step in the process is preparing the arugula for consumption. Before serving, the arugula should be thawed and washed to ensure that any residual bacteria are removed. It can then be added to a salad or other dish as desired. Because arugula has such a unique flavor, it is often best served simply tossed with a light dressing like a vinaigrette or olive oil.
Conclusion
Arugula is a unique green that is gaining popularity as a salad green. It has a nutty, peppery flavor that can be enhanced by adding a light dressing. To bring perfect arugula from the field to the dinner plate requires careful seed selection, planting, cultivation, harvesting, processing, and transport. By following these steps, growers can ensure that the final product is of the highest quality and enjoyable to eat!
| Vitamin A | 0.119 mg | |
| Beta-Carotene | 0.001424 grams | |
| Vitamin E | 0.43 mg | |
| Vitamin K | 0.1086 mg | |
| Vitamin C | 0.015 grams | |
| Vitamin B1 | 0.04 mg | |
| Vitamin B2 | 0.09 mg | |
| Vitamin B3 | 0.31 mg | |
| Vitamin B4 | 0.0153 grams | |
| Vitamin B5 | 0.44 mg | |
| Vitamin B6 | 0.07 mg | |
| Vitamin B9 | 0.097 mg |
| Calcium | 0.16 grams |
Daily Value 1.3 g
|
| Iron | 0.00146 grams |
Daily Value 0.018 g
|
| Magnesium | 0.047 grams |
Daily Value 0.4 g
|
| Phosphorus | 0.052 grams |
Daily Value 1.25 g
|
| Potassium | 0.369 grams |
Daily Value 4.7 g
|
| Sodium | 0.027 grams |
Daily Value 2.3 g
|
| Zinc | 0.47 mg |
Daily Value 0.011 g
|
| Copper | 0.08 mg |
Daily Value 0.9 mg
|
| Manganese | 0.32 mg |
Daily Value 0.0023 g
|
| Selenium | 0.3 ug |
Daily Value 0.055 mg
|
| Total Sugars | 2.1 grams |
per 100g
|
| Palmitic acid (16:0) | 0.07 grams |
|
| Total Saturated fatty acids: | 0.07 g | |
| Oleic acid (18:1) | 0.05 grams |
|
| Total Monounsaturated fatty acids: | 0.05 g | |
| Linolenic acid (18:3) | 0.17 grams |
|
| Linoleic acid (18:2) | 0.13 grams |
|
| Total Polyunsaturated fatty acids: | 0.3 g | |
