Arugula Flowers: More than a Pretty Garnish

We have fallen in love with a flower. It is not a rose, a tulip or a daisy. In fact, you won’t find it at the flower shop at all. But you will find it in the produce aisle because the arugula flowers are edible.

Yes, this is a flower you can pop into your mouth. Be warned, though. Arugula blossoms have a peppery first bite and then a mellow, sweet aftertaste. The spicy flavor relaxes when cooked. The taste is similar to the arugula leaves you know and love and remind us that it is arugula season which makes us smile from ear to ear. The domestic four-petaled blossoms are white or purple, but if you see the wild version (which are yellow) you are safe to indulge.  Just do so quickly. As it goes with all edible flowers, they wilt very quickly—even a day can make a difference—so don’t let them perish and nosh ASAP.

Arugula flowers definitely have a snob appeal, but we truly think it is a gourmet addition to your eats so we will take the sideways glances. The flowers host the same health benefits as the leaves: brimming with vitamins and minerals, low in calories and high in antioxidants.

Pretty and healthy dining. We love it.

Arugula blossoms can add a decorative touch to your dishes but we appreciate the flavors of the edible petals so much that we encourage you to highlight them in your recipes. Here are some ideas to get you started:

• Have your salad looking pretty with this warm mushroom spinach salad topped with arugula flowers and chives.
• Beets with appealing edible flowers? Yes please.
• Add arugula flowers to your pizza. It is a spring touch that will make your belly very happy.
• Looking for an elegant mea? These seared scallops with red pepper coulis and arugula flowers will do.
• Sprinkle the edible flower in your scrambled eggs, on top of your soups or on your sandwiches for a welcome bite of flavor.

Have you ever heard of arugula flowers? How would you eat them?

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