![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/cress-rucolacress-0107-rgb-16-9.jpg\")
<\/span><\/div><\/div><\/div><\/div>\u2014<\/strong> LEAVES, BLOSSOMS, SPROUTS & CRESSES<\/h4>\n<\/div>RucolaCress\u00ae<\/h1>\n\nRucolaCress\u00ae is the name for an edible plant. This cress has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability RucolaCress\u00ae<\/h3>\n<\/div>![\"Jaarrond](\"https:\/\/bud.nl\/wp-content\/uploads\/2020\/04\/BUD_Beschikbaarheid_Achacha.png\" "\\"Jaarrond")
<\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nRucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don\u2019t 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.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div>![](\"https:\/\/bud.nl\/wp-content\/uploads\/2021\/01\/Holland-1.png\" "\\"Nederland\\"")
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
RucolaCress is available year round and can easily be stored for up to seven days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, RucolaCress meets the hygienic kitchen standards.<\/p>\n
The product is ready to use, since it is grown clean and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nThe extra fine leaves from the RucolaCress make it suitable for decorating items with a blunt taste, but it also works well in a salad and in a mashed potato. In case it is cooked, e.g. in a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.<\/p>\n
Allergens<\/b><\/p>\n
Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.
\n<\/b><\/p>\n<\/div>\n<\/div>\n
RucolaCress\u00ae<\/h1>\n\nRucolaCress\u00ae is the name for an edible plant. This cress has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts.<\/p>\n
\n<\/div>\n<\/div>\n<\/div>\n<\/dl>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Availability RucolaCress\u00ae<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nRucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don\u2019t 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.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
RucolaCress is available year round and can easily be stored for up to seven days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, RucolaCress meets the hygienic kitchen standards.<\/p>\n
The product is ready to use, since it is grown clean and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nThe extra fine leaves from the RucolaCress make it suitable for decorating items with a blunt taste, but it also works well in a salad and in a mashed potato. In case it is cooked, e.g. in a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.<\/p>\n
Allergens<\/b><\/p>\n
Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.
\n<\/b><\/p>\n<\/div>\n<\/div>\n
RucolaCress\u00ae is the name for an edible plant. This cress has an extremely strong taste. It is amazing how much flavour there is in such a small leaf. The taste reminds of nuts.<\/p>\n
- <\/dl>\n<\/div><\/div><\/div>
Availability RucolaCress\u00ae<\/h3>\n<\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div>Origin<\/h3>\n\n\nRucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don\u2019t 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.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
RucolaCress is available year round and can easily be stored for up to seven days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, RucolaCress meets the hygienic kitchen standards.<\/p>\n
The product is ready to use, since it is grown clean and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nThe extra fine leaves from the RucolaCress make it suitable for decorating items with a blunt taste, but it also works well in a salad and in a mashed potato. In case it is cooked, e.g. in a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.<\/p>\n
Allergens<\/b><\/p>\n
Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.
\n<\/b><\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div>Origin<\/h3>\n\n\nRucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don\u2019t 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.<\/p>\n<\/div>\n<\/div>\n
HOLLAND<\/b><\/div>\n<\/div><\/div><\/div><\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
RucolaCress is available year round and can easily be stored for up to seven days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, RucolaCress meets the hygienic kitchen standards.<\/p>\n
The product is ready to use, since it is grown clean and hygienically.<\/p>\n
How to eat
\n<\/span><\/p>\n\n\nThe extra fine leaves from the RucolaCress make it suitable for decorating items with a blunt taste, but it also works well in a salad and in a mashed potato. In case it is cooked, e.g. in a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.<\/p>\n
Allergens<\/b><\/p>\n
Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.
\n<\/b><\/p>\n<\/div>\n<\/div>\n
Rucola is one of those typical Mediterranean ingredients known from the Italian, Greek, Portuguese and Spanish kitchen. But don\u2019t 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.<\/p>\n<\/div>\n<\/div>\n
<\/span><\/div><\/div><\/div><\/div><\/div><\/span><\/div><\/div><\/div>How to store<\/h3>\n
RucolaCress is available year round and can easily be stored for up to seven days at a temperature of 2-7\u00b0C. Produced in a socially responsible culture, RucolaCress meets the hygienic kitchen standards.<\/p>\n
The product is ready to use, since it is grown clean and hygienically.<\/p>\n
How to eat The extra fine leaves from the RucolaCress make it suitable for decorating items with a blunt taste, but it also works well in a salad and in a mashed potato. In case it is cooked, e.g. in a pasta sauce with some ham, cheese, cream and shallots. We recommend that if you use it in cooked dishes, you add it last. Rucola Cress makes a fantastic pasta sauce.<\/p>\n Allergens<\/b><\/p>\n Rucola is not a known allergen, but it does contain the substance that causes an allergic reaction to mustard.
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