Arugula Microgreens...


Did you know…

Arugula has long been considered a superfood and its microgreens are even more bursting with flavor and nutrients, giving your dishes a slightly peppery flavor?

On the tip of the tongue (info on taste)

The arugula microgreens will give you the same nutty flavor as the adult arugula, but with an intense shallot taste from its sprouting state. Arugula is the most popular component of salads in the world, no doubt because of its unique taste. Mixed with other “lettuces” or not, it will give you the crunch that you are looking for.

What you will want to know

Arugula is part of the Brassica genus like broccoli, cabbage, mustard, and radish. It grows very quickly, but should not be drowned because when it is too wet, it tends to develop fungi. And not the ones we love! That being said, it is so delicious that you cannot do without it. The arugula microgreens is full of vitamins A, C and K while containing B and E. It also contains antioxidants and all amino acids, which is pretty cool. Its contribution in calcium, iron, magnesium, niacin, phosphorus and potassium is also interesting. Its adorable little leaves that look like clover will embellish your salads or serve as a delicious healthy garnish on your dishes.

Keep the microgreens on slightly moist soil. Eat them or put the trays in the fridge when they are more or less 7.5 cm. The cold will slow growth until you eat it. If you cut them, keep them in the refrigerator for two or three days maximum.

The arugula microgreens will be ready to eat between 5 and 7 days after sowing. You will want to eat them or cut them before they reach 7.5 cm and keep them in the fridge in plastic bags for two or three days or by dragging the entire tray in the refrigerator.

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