This young Rucola variant goes well in appetizers, in salads or with carpaccio. The RucolaCress® has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts. Due to this nutty taste, RucolaCress is delicious with meat and pasta dishes or for making pesto. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce. The cress is rich in iron and contains vitamins A and C.
Rucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don’t forget the Middle East, Egypt and the rest of Northern Africa. Today it is considered a global vegetable. The outspoken taste is very decisive for the dish. It can be cooked or eaten raw. In our case with the small size of the leaves, we recommend to use them raw.
Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.