Why arugula is bitter: how to fix it, what to do

Content

1 Should arugula be bitter?
2 Why is arugula spicy?
- 2.1 Variety selection
- 2.2 Improper cultivation
3 How to prevent arugula from becoming bitter
4 How to properly use bitter arugula
5 Conclusion

The gardener most often learns that arugula is bitter only when he begins to harvest. In a store, it is also impossible to detect a defect in a product by looking at it. When growing arugula on the plot, there is a chance to prevent its taste from spoiling.

Should arugula be bitter?

The benefits of greens are widely known, as is their taste. Young arugula leaves have a special, very pronounced taste. The greens are pungent, with a specific smell. And bitter arugula because of the essential oils it contains. And the older the plant, the greater the concentration of substances.

High-quality arugula with a bitter, spicy and nutty flavor

Why is arugula spicy?

Most gardeners believe that bitter arugula is a spoiled product. But in reality this is not entirely true. Each person has their own tastes, so opinions vary.

Variety selection

There are many varieties of arugula: there are varieties with a nutty flavor, and others with mustard or even pepper. When choosing a variety, the characteristics of the crop should be taken into account.

The most popular varieties:

Olivetta: mid-season variety, the growing season lasts three weeks. The bushes are smooth, 15-20cm high with lyre-shaped leaves of a rich green hue.
A characteristic feature of the Olivetta variety is its bitter taste and nutty aroma.
Poker: an early variety with a growing season of three weeks. The leaf blades are large, elongated, green in color. The height of the bush does not exceed 20 cm.
A characteristic feature of the Poker variety is the sweetish taste of the leaves with a mustard aftertaste.
Rocket: a variety for lovers of spicy notes. The culture is early ripening, characterized by a small bush with dark green wavy leaves, from which a mustard aroma emanates.
To taste, the Rocket variety is bitter-spicy

Improper cultivation

But if the product cannot be eaten because it is very bitter, then, most likely, the rules for growing greens have been violated. Please note that arugula needs to be grown in a cool place. Another important factor is watering: the less it is, the more pronounced the unpleasant taste.

Important! Summer and fall harvests of arugula are always more bitter than greens harvested in early spring.

How to prevent arugula from becoming bitter

There are several ways to ensure that arugula is not bitter:

Pour salted water over the arugula. To do this, rinse the greens, put them in a bowl and pour liquid so that they are completely covered. Leave the arugula for 30 minutes, then rinse again with water and dry with paper towels.
If you don’t have time to wait, you can use an alternative method. It is enough to first scald the bitter leaves with boiling water and then with ice water. Then the grass will retain its appearance, but will not be bitter.

Gardeners who grow herbs on their site should follow the recommendations for caring for the plant. Two main factors are coolness and plenty of moisture.You can hide the crop from the sun's rays in a greenhouse, or cover it with something dark. As soon as the leaves become pale, they will not be so bitter, but their vitamin and microelement composition will not change.

One effective way to provide a crop with moisture is to grow it with an equipped drip irrigation system in hydroponics.

Important! When choosing greens in the store, you need to take into account that the larger the leaf of the plant, the higher the risk that it will be bitter. You should take a closer look at young, small specimens of a dark light green color.

How to properly use bitter arugula

It is recommended to start with the simplest rules: cut the grass, wash it, and soak it in cold water for 30 minutes. It is not recommended to chop bitter arugula with a knife: when it comes into contact with metal, the plant oxidizes and loses some of its beneficial properties.

Important! When harvesting greens for food, they should be consumed on the same day. Overnight, the leaf blades will wither and lose their nutrients and appearance.

You can use it, even bitter, in any way you like. It goes well in salads with a wide variety of ingredients: mozzarella and tomatoes, cabbage and even radishes.

A variety of dressings perfectly highlight and complement the taste of the culture. It is recommended to use oils: olive or sunflower, mustard or linseed. Any will do, depending on your personal preferences.

As an alternative to oils, you can add fruit sauces, dry wine, and yogurts without fillers to the bitter herb. Cuisine connoisseurs also add soy sauce, a mixture of honey with mustard and garlic to their dishes.

Important! Before cooking, you need to taste how bitter the arugula is. If the taste is pronounced, then soaking the greens is necessary.If the plant meets expectations, then it can be immediately added to salads or used for its intended purpose.

Conclusion

Arugula becomes bitter in two cases: if this is a varietal feature of the salad, or the principles of growing the crop have been violated. There is less risk of purchasing unpalatable greens from people who buy small, pale green leaves. If you find that the greens are bitter, you can soak them in salt water and mix them with ingredients that will soften the unpleasant taste.