Why is arugula bitter? Types of arugula, varieties for growing. Excellent article by Anatoly Tsiunel. In Russia, for a long time, arugula was considered a weed plant, known as different names- eruka sativum, caterpillar, rocket, arugula, rocket lettuce, taramira. Then they began to grow it in gardens. Now cultural arugula is included in the State Register as indau. There are several varieties: Gourmet, Dikovinka, Corsica, Rococo, Little Mermaid, Sicily. The most tested is Poker. When this annual is grown in protected soil, the rosette usually has no more than 12 leaves, but in open soil there are 20-28 leaves by the time stemming begins. The stem of Poker is branched - 40-80 cm in height. The fruit is an indehiscent pod containing about 30 seeds that remain viable for 4 years. Arugula develops in 75-90 days. There is a lot in its leaves ascorbic acid, more than in other cabbage leaf plants. They also contain substances that protect against ultraviolet radiation, viral infections and mold. The seeds are rich in oil, which is mainly used for technical purposes. The benefits of arugula, wild arugula, breeding varieties The plant moved from the rank of restaurant greens to the group of everyday use. Arugula normalizes metabolism, improves tone and overall immunity, calming nervous system. It is useful for diabetes, obesity, increases hemoglobin and reduces cholesterol levels in the blood. But there is also wild arugula (two-row thin-leaved), which is called wild rocket. It is also widespread as a weed throughout Europe, in the western United States, and in other countries. Based on the “savages,” breeders developed the varieties Roket, Taganskaya Semko, and Euphoria. Solitaire is the most aromatic. The taste of Solitaire is mustard-nutty, sharper than that of Poker. And unlike the latter, this is a biennial. Its roots overwinter, produce new leaves in the spring, then open pods, as in the first year of life. Then the plant dies. Solitaire contains a lot of mustard oil, nitrogen and sulfur. This plant is tasty for humans, and it repels harmful insects - mosquitoes and fleas. In addition, it improves the condition of the soil. Features of growing arugula You can grow both of these types of arugula easily, literally effortlessly. They grow on the windowsill in the apartment all year round, V open ground they are sown from April to mid-August. Very good and seedling method, allowing you to use seeds sparingly and get a more abundant and early harvest. Arugula has small seeds; first they are sown in a cup to a depth of 0.5-1 cm. Mass shoots appear on the fifth day. The seedlings take root, and they take root well and grow immediately without thickening. The distance between the bushes in the box should be 20-40 cm, and between the rows 10-15. Largely thanks to the sufficient interval between plants, an unforgettable sharp-nutty taste is obtained. In any case, that’s what vegetable growers who love this herb say. Arugula prefers light soils with a slightly acidic reaction, so acidic soils must be limed. If you bring soil from your own plot for a winter vegetable garden on the window, the one taken from the bed where potatoes, pumpkins, and legumes grew is suitable for arugula. To get more greenery, you need fertile and well-supplied soil. Arugula blooms when the day is long and elevated temperature. Withstands frosts down to minus 5-7°C. The optimal temperature for growth and development is 16-18°C. Rucola does not like shade, although it can certainly tolerate it. If you feed it in insufficient light nitrogen fertilizers, nitrates will accumulate and change chemical composition. Although at the same time general view The plants will noticeably improve: growth will increase, the leaves will become more juicy green, but the thing for which we sow arugula - its taste - will disappear. If the plants do not have enough moisture, the leaves become coarse and bitter, so regular watering is necessary. The sooner you start picking off the leaves, the faster the bush will grow. Growing up - when it is already possible to partially pluck it - begins at about 10 cm. It usually takes 20-35 days from full germination to the first cutting. The weight of a rosette of leaves can be 20-60 g depending on conditions. Greens can be stored in the refrigerator for about 7 days; before that, they must be sprinkled with water. What to cook from arugula Arugula greens should not be subjected to prolonged heat treatment, otherwise it will lose its taste and aroma. Its leaves are an excellent aphrodisiac - food that stimulates intimate desires and helps increase male strength. To excite passion, Italian chefs recommend this ancient potion: you need to crush 100 g of arugula and, adding 10 g of black pepper and honey, mix everything. Take a teaspoon every morning. 100 g of arugula contains: 15 mg of ascorbic acid, 1.8 mg of vitamin A, 48 mg of vitamin B9. The plant is rich in microelements - potassium (220 mg), calcium (77 mg), magnesium (40 mg), iodine (up to 8 mcg), iron (up to 0.6 mg). Arugula salad becomes much tastier if you put it in the refrigerator for 5-6 hours. You need to slightly chop (tear with your hands) 150 g of arugula, divide 9 cherry tomatoes in half, cut 5 pieces of lightly salted salmon into long slices, add a handful of washed and dried cranberries. Then mix a teaspoon of balsamic vinegar with the same amount of olive oil, beat with a fork until smooth, add a little salt. Pour the sauce into the salad, mix everything, arrange on plates and sprinkle with pine nuts on top. Thanks to biologically active substances, arugula has a beneficial effect on digestion, has an expectorant and antibacterial effect. If you eat it regularly, immunity and hemoglobin increase, metabolism is normalized, and blood sugar levels decrease. It is believed that it is also useful for the prevention of cancer.
Arugula leaves are bitter and got the best answer.
Answer from Yatyan F.[guru]
Arugula should be bitter. In Italy it grows as a weed and in garden beds as a cultivated plant. Therefore, the taste differs. You need to tear it into pieces, salt it, sprinkle it with vinegar or lemon juice, let it brew, and then eat it, using it in salads or pizzas in small quantities, and not with armfuls of pounds
Reply from User deleted[guru]
Arugula initially has a slightly bitter taste. fresh, the bitterness is almost undetectable. A classic for arugula that softens its mild bitterness is balsamic vinegar and olive oil!Only fresh foliage is barely noticeable bitter... So you bought stale arugula!
Reply from Denis Baskov[newbie]
xD >>>>>>>>
Reply from Laura ******[guru]
sprinkle with wine vinegar then olive oil and the bitterness of mustard comes out, it’s pleasant, it’s not a simple leaf of lettuce
Reply from Mikhail Belyaev[active]
I grow it on the windowsill. My conclusions are personal. I developed bitterness due to the flowering stage. As soon as the bud began to form, bitterness began to set in. You can tell by the color of the leaves - dark green and more torn - everything will be bitter. Light green, weak, dead - do not taste bitter. What should it be like? Well, it depends on the dish. If the main content in the salad is arugula, then of course it is not bitter. And if it is used as a seasoning, for example on pizza, then in small quantities it should be bitter and spicy. Or prepare a salad dressing - then, of course, with spicy mustard arugula. In olive oil, 1 whole hot pepper. Basil, arugula and garlic head - roughly chopped. Infuse for a week, turning over...also as an option for Greek salad...For me, the bitter one turns out to be more economical)). Well, instead of an armful of it, 1 leaf is enough for a salad. I'll freeze the rest...
Zira talks about the benefits of arugula, why it tastes bitter and how to avoid it, how to prepare it and choose it.
Weed or superfood?
Arugula has several names: rocket lettuce, indau, eruca, arugula and caterpillar. It has been known since the times of the Roman Empire and is very popular in Europe and America - there it is even called a superfood.
In Uzbekistan, mass cultivation of arugula began only in 2016. Although it grows as a weed in many countries, in our climate it must be carefully monitored, protected from hot sun and watered frequently. By the way, due to the fact that arugula is a weed, it can be easily grown in a pot on the windowsill.
What are the benefits of arugula?
What makes arugula deserve the title of superfood? Firstly, it contains a lot of calcium and iron, which are needed for the health of our bones and blood. Secondly, it protects cells from aging, normalizes water-salt balance, energizes and calms nerves. Arugula is good for digestion, reduces blood pressure, fights germs and bad cholesterol.
Finally, arugula is an ideal product for those on a diet. It contains a lot of fiber and few calories, it gives a long feeling of fullness and does not add extra centimeters to the waist. 100 grams of arugula contain only 25 kcal, 0.7 grams of fat, 2.6 grams of protein and 3.7 grams of carbohydrates.
Why is arugula bitter?
Many people do not like arugula because of its specific smell and pungent taste. The point is that it contains essential oils– for example, mustard oil is responsible for the spiciness. The longer arugula grows, the more this oil accumulates in it.
If you don't like the bitterness of arugula, choose a young herb with small, tender leaves. They have a mild taste, more reminiscent of nuts than mustard. If arugula leaves are longer than 10-12 centimeters, they will be more pungent and bitter.
And one more thing interesting fact– in the hot summer, arugula will taste more bitter than in the spring. During hot weather, it accumulates pungency, especially if it is not watered often enough.
How to get rid of bitterness?
You won’t be able to completely get rid of the bitterness of arugula, but you can soften its taste. Here are some ways:
- soak the grass in salted water for 20-30 minutes, then rinse it in cold water and dry it.
- scald with boiling water and rinse immediately in very cold water.
- add neutral-tasting foods to the arugula salad: lettuce, spinach, avocado, chicken. Tomatoes and cheese also mask the bitter taste well.
- make a dressing from lemon juice, honey and olive oil, you can use balsamic vinegar.
How to cook arugula correctly?
Have you ever wondered why some recipes say that you should pick the grass with your hands instead of cutting it with a knife? This is due to the fact that when it comes into contact with metal, arugula oxidizes and loses its beneficial and taste properties.
Don't leave the arugula salad for tomorrow. The leaves will secrete juice and wither - the salad will lose its benefits, taste and appearance. This is why it is not recommended to store arugula for longer than 1 day: it withers very quickly and loses its benefits.
You can cook anything with arugula. It is best, of course, to prepare salads with it - for example, with, with , with .
The second reason why arugula can taste bitter is that it is not grown correctly. Arugula loves cool weather. And it happens that they grow it in the heat and in such unfavorable conditions the plant does not gain green mass, but sits in one pore. Several weeks pass, the plant ages, but does not grow. if you add to this poor watering, then such a plant is doomed to taste bitter.
How to get rid of bitterness in arugula
First way. Before using, cover the arugula with salted water. After half an hour, drain this water and rinse the leaves under clean, running water. Be sure to dry the arugula with paper towels.
Second way. Boiling water will also help remove the bitterness. Scald the leaves hot water and rinse immediately under cold running water.
Third way. And if you grow arugula yourself, then this life hack is just for you. If you cover the growing leaves with something dark that does not allow sunlight, after 1-2 days the leaves will turn pale green, lose all bitterness, but retain all useful microelements and vitamins.
Undoubtedly, each of us thinks about what he eats. We all want to get the maximum benefit from the products we eat.
Arugula is very beneficial for the bodyDo you know what arugula is and how it is eaten?
Let's look into all the issues and find out how this greenery can be useful for us.
What is arugula?
Arugula or arugula is an Italian dandelion, useful for its properties and a quick feeling of fullness. This plant was popular back in ancient Rome.
The Greeks added it to many dishes for a sharp taste and vitamins.
Useful properties of arugula:
- at regular use when eaten, arugula improves metabolism and the nervous system;
- strengthens the immune system, helping the body fight harmful microbes;
- helps prevent further development of cancer;
- for men it is a powerful aphrodisiac;
- this plant used to treat hematomas, calluses, freckles and nasal polyps;
- helps strengthen nails and hair;
- improves skin condition;
- helps in the treatment of ulcers and gastritis;
- Helps diabetics lower blood sugar levels;
- strengthens the walls of blood vessels;
- normalizes blood pressure;
- helps heal wounds and cuts, quickly heals abrasions.
You will learn more about arugula from the video:
What does arugula taste like? For everyone, this plant has its own taste, but basically for everyone it has a pleasant nutty aftertaste, with mustard, slightly spicy, with a pleasant aroma.
You may also be wondering what is it and what are its health benefits? What set of vitamins does it have and what benefits does it bring to the body?
Why is arugula bitter?
The main cause of leaf bitterness is its variety. It can also taste bitter due to age or overripeness.
Young lettuce leaves have a mild, pleasant taste.
The time of year also affects bitterness. In summer, on hot days, the leaves accumulate bitterness. In spring, regardless of the variety, all lettuce leaves have a pleasant taste.
What are the benefits of arugula and what does it contain?
The main benefit of arugula is its high content of vitamins:
- Vitamin A;
- Vitamin C, which is an antioxidant (helps develop immunity);
- Vitamin K;
- The plant contains phytochemicals that help reduce the risk of cancer and stops the development of cancer;
- Copper, calcium, manganese, iron, potassium and phosphorus;
- Is a great source of iodine;
- Charges the body with energy, increases performance, equalizes the balance of water and salt in the body.
More about useful properties oh arugula you will learn from the video:
Arugula contains trace elements:
- Potassium 220 mg;
- Calcium 77 mg;
- Magnesium 40 mg;
- Iodine 8 mg;
- Iron 0.6 mg.
Arugula salad is full of benefits for the human body.
The calorie content of arugula per 100 grams is 26 calories.
The average price of arugula is 50 rubles.
What are the benefits of arugula for women?
The plant has a number of beneficial properties for the woman’s body:
The harm of this salad is negligible compared to its benefits.
However, it is worth paying attention to the following facts:
- due to the high iodine content, you need to use arugula wisely and not overdo it;
- it is important to pay attention to the environment in which arugula is grown;
- The plant may cause allergies in some people, this is due to the high content of phytoncides;
- Arugula is not recommended for people who have problems with the kidneys and liver;
- It is not recommended to use arugula during pregnancy, as it has an adverse effect on the development of the fetus (for example, it can cause allergic reactions in the child).
Can a nursing mother eat arugula?
You should immediately stop using it if your baby develops bloating and colic.
You will have to stop taking this greenery during feeding.
How do they eat?
Now that we have found out how arugula is useful, let's look into next question: “How do you eat arugula?”
This plant has become an excellent addition to various salads, complex and heavy dishes. Greens always refresh the taste of a salad and add a wonderful aroma. Arugula is quite often served with fish and seafood.
Arugula is great for salads Here are a few delicious recipes healthy salads with arugula.
Salad with arugula and shrimp
You will need:
- small bunch of arugula;
- shrimp 400 grams;
- cherry tomatoes 15 pcs.;
- parmesan 50 grams;
- olive oil 2 tablespoons;
- 2 tablespoons.
Cooking recipe:
- I recommend buying boiled and peeled shrimp for faster cooking. If you purchased boiled shrimp, then you just need to scald them with boiling water to get them ready. If frozen, then pour the shrimp into a hot frying pan with some oil. Fry for a few minutes and you're done;
- Transfer the shrimp to paper napkins to remove the oil (the oil will be absorbed into the napkins instantly);
- Wash the tomatoes and cut in half;
- Thinly slice the Parmesan;
- Now we will prepare the salad dressing. Pour the balsamic and olive oil into a small container and stir until homogeneous mass, add salt to taste;
- Now place the ingredients on a plate for serving the salad in strict order: washed lettuce, shrimp and tomatoes, pour dressing over everything, sprinkle with Parmesan.
The salad is ready!
A detailed video recipe will help you prepare the salad:
Salad with arugula, cherry tomatoes and mozzarella
You will need:
- half a lemon;
- ground black pepper;
- olive oil 3 tablespoons;
- cherry tomatoes 15 pcs.;
- arugula 1 bunch;
- 1 tablespoon;
- mozzarella cheese.
Cooking method:
- Wash and dry the arugula;
- Wash cherry tomatoes and cut into halves;
- Cut mozzarella cheese into cubes;
- Prepare the dressing: mix olive oil with soy sauce and lemon juice (salt and pepper to taste);
- Remove hard stems from arugula;
- Place lettuce leaves on a plate and add tomatoes, mozzarella, season and mix.
The salad is ready!
Watch the detailed video recipe:
Salad with arugula and chicken breast
You will need:
- Chicken breast 300 grams;
- A bunch of arugula 100 grams;
- Tomatoes 5 pcs.;
- Bell pepper 1 pc.;
- Red onion 1 pc.;
- Lemon 1 pc.;
- Garlic - 2-3 cloves;
- A couple of mint sprigs (optional);
- olive oil;
- sesame seeds 2 tablespoons;
- ground pepper
Cooking method:
- Wash the chicken fillet and dry it. Peel the garlic and crush it with a knife. Lay out the chicken fillet, add salt, pepper, garlic and lemon juice, and grind. We do the same on the other side of the fillet and leave to marinate for 15-20 minutes;
- Wrap the fillet in foil and place it in a hot oven at 200 degrees for half an hour;
- After the fillet is ready, remove it from oven and wait for it to cool down. Then we cut it into cubes;
- We clean and wash the onion in thin half rings;
- Wash the red pepper, cut in half, remove seeds, cut into cubes;
- Wash the tomatoes and cut into pieces;
- Pour sesame seeds into a frying pan without adding oil and fry until golden brown;
- Tear my arugula and place the leaves on a plate;
- Add the previously prepared ingredients on top, lemon juice and olive oil. Stir and sprinkle with sesame seeds.
The salad is ready!
This salad can be prepared a little differently, you will learn more from the video:
Arugula salad with pine nuts
You will need:
- shrimp 150 grams;
- arugula 100 grams or one small bunch;
- cherry tomatoes 200 grams;
- mozzarella 125 grams;
- pine nuts 40 grams;
- olive oil 3 tablespoons;
- lemon 1 pc.;
- mustard.
Cooking method:
- Wash cherry tomatoes, cut in half;
- Wash the arugula and shake it out of the water;
- Cut the mozzarella into cubes;
- Make the dressing: mix olive oil and lemon juice, mix, add a little mustard and mix again;
- Place arugula leaves, cherry tomatoes, shrimp (pre-boiled) on a plate;
- Sprinkle with black pepper;
- Place pine nuts on top.
Pine nuts perfectly complement the taste of arugula The salad is ready!
Arugula is not only a storehouse of nutrients for the human body, but also a wonderful base for delicious salads!
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