Arugula microgreen are the young edible version of the mature Arugula herb. They are very small in size, with an average length of five to seven centimeters. Often grown inside greenhouses, arugula microgreen can be harvested between 14 and 25 days after sowing. Like most plants and herbs, they require a good amount of sunlight and proper air circulation.

Arugula microgreen have two to four-lobed, heart-shaped leaves that are bright green, thin, smooth, flat, and delicate to the touch. They also have a flexible, slender stem that is light green.

Because of their nutty and peppery flavor with a hint of sweetness, arugula microgreen are most popularly used as food garnish on main dishes, sides and appetizers. Their unique flavor and shape add zest and visual appeal to any dish they are used on.

Arugula was initially called as Eruca by the Romans. Also known by different names, including rocket, colewort, rucola, rucoli, and roquette, arugula originated in the Mediterranean region. Ever since the first century, the Greeks were already using the plant for medicinal purposes. Additionally, it was considered an aphrodisiac by the ancient Egyptians and Romans. Now, we know that it offers many culinary and health benefits.

Since the 1990s, arugula has become popular and widely cultivated. Its production as baby leaf crop in the fresh-cut industries has grown steadily.