When it comes to arugula, there are actually different varieties that can vary in their level of bitterness. One type of arugula that is known for being less bitter is baby arugula. Baby arugula is essentially arugula that is harvested at a younger stage, when the leaves are small and tender. Because it is picked earlier in its growth, baby arugula has a milder, less intense flavor compared to fully mature arugula.
The reduced bitterness in baby arugula can be attributed to the fact that it hasn’t had as much time to develop the compounds responsible for the strong bitter taste. As arugula matures, it tends to accumulate higher levels of certain compounds, such as glucosinolates, which contribute to its characteristic bitterness. By harvesting the arugula early, these compounds have less time to accumulate, resulting in a milder taste.
I personally find baby arugula to be a great option for those who are not fond of the strong bitterness often associated with arugula. The small, young leaves of baby arugula still retain good flavor, but with a more subtle bitterness. It can be a great choice for salads, sandwiches, or as a topping for pizzas and pastas.
To give you a better idea, imagine a plate of mixed greens with a combination of baby arugula and fully mature arugula. When you take a bite of the baby arugula, you’ll notice a milder, slightly peppery taste without an overpowering bitterness. On the other hand, the mature arugula leaves will have a stronger, more pronounced bitterness. It’s all about personal preference and the desired flavor profile you’re looking for in your dishes.
Baby arugula is less bitter compared to fully mature arugula because it is harvested at a younger stage, before it has had a chance to develop the compounds responsible for the strong bitterness. The small, young leaves of baby arugula still offer a good flavor, but with a milder taste. So, if you’re looking for a less bitter option, give baby arugula a try in your next salad or recipe.