Arugula Blossoms
If you’ve grown arugula, you know that eventually you’ll have arugula flowers. Usually they signal the end of the arugula harvest when the leaves are larger and too strong for most palates.
Specialty Produce here in San Diego carries them seasonally. They’re a prize to be had at local restaurants and venues such as the Santa Monica Farmers Market. You may find them at your local farmers market.
In past seasons, I’ve used a handful in quaint bouquets but most of them went to the compost bin.
Up close they look less weedy and more like a wildflower inviting closer inspection. The cream-colored petals have purple veins and a yellow center.
After searching the internet and reading about arugula flowers I decided to harvest my “crop.” I shared some with a friend, who is an adventuresome cook. For the last few weeks I’ve delivered flowery bundles to Little Lion Cafe for plating and salad additions.
You must go to the Specialty Produce website where one of their 3429 products listed is arugula blossoms. “Arugula blossoms offer a peppery flavor and spice with nutty undertones,” they say. You’ll also find links to recipes such as Asparagus with Spring Vinaigrette and Arugula Blossoms or Beets with Arugula Flowers. My beets were recently harvested so I’ll try the second recipe soon.
The Specialty Produce article suggests other applications:
Arugula blossoms are perfect for use in raw preparations as a finishing herb. Add to green and grain salads or float atop chilled cream based or clear soups. Incorporate arugula blossoms and fresh herbs into butter, sour cream or soft cheeses to make an attractive spread for bread and crackers. Add to dough for savory breads such as focaccia, tortillas and parathas. Use as an edible garnish on frittatas, quiche and scallops or add to brine when making pickled vegetables. Arugula blossoms compliment parmesan cheese, feta cheese, goat cheese, balsamic vinegar, lemon, mint, cucumber, tomato, fennel, pears, grapes, prosciutto and roast beef.
And then for a fun read go to theKitchn website where Emily Ho does a Seasonal Spotlight on arugula blossoms.
For lunch today I grabbed some greens from the garden and had a flower salad with arugula blossoms, violas and calendula petals. In the future, more of my arugula blossoms will come to the kitchen instead of going to the compost bin.
Arugula is easy to grow in containers. Read about that in an earlier post Growing Arugula and Other Greens in Containers.
