Here’s how two of our talented chefs incorporate arugula blooms into their dishes and menus.

Chef Eric Upper

At Alexander’s Steakhouse, Chef Eric Upper uses arugula blossoms in creative ways. “They’re actually new-ish to me,” he says. “I started using them about two years ago, enjoying how they have all of the flavor characteristics of peppery arugula—but more delicate with a beautiful flower.”

He uses the arugula blooms on plates when using a leaf isn't ideal. “I’m such a big fan of the blooms now,” he adds, "that I actually prefer its peppery punch.” 

Ways that he enjoys using them include a kanpachi dish with compressed cantaloupe, mint oil, serrano pepper, Wagyu prosciutto—and, of course, arugula blossom.

He also appreciates including the blooms in a dish that celebrates the flavors of spring: peas and carrots in various applications as well as Meyer lemon purée, Wagyu Canadian bacon, and the one-of-a-kind arugula blossom.

Chef Benjamin Murray

Chef Benjamin Murray uses the entire arugula plant at The Drayton Hotel, including its blossoms. He uses the leaves in delicious ways and finely chops the stems to sprinkle on plates in place of chives. 

Then, in his beef carpaccio dish with a bone marrow vinaigrette, he includes Japanese potato croquettes and korokke along with parmesan and arugula blossoms. “People are always surprised when they taste the blooms,” he says, “and even our new chefs are mind blown when they see the beautiful little blooms—tiny ones with big flavor.”

Experimenting with Arugula Blooms

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