Crisp, green leaves with the same wasabi flavor as in the Japanese condiment. An intense peppery flavor as well as a a slight hint of arugula. They come from the mustard family, along with broccoli, cabbage, radish and collard greens.
They're high in vitamins C, A, Calcium and Iron.
Wasabi Arugula is most popular eaten raw, as it loses its peppery taste when cooked. It's often used as an accent in salads, with Ahi Tuna, or in sushi. Add it to your favorite green salad--it's great paired with sweet, creamy dressings--or include in wraps or sandwiches. For a quick project and a special treat, substitute Wasabi Arugula for basil to make a peppery pesto.