Arugula
Arugula ur-OO-guh-luh
Arugula does best in nutrient-rich, well-draining soil but will tolerate a wide variety of conditions, making it a great choice for containers, raised beds, or traditional garden beds. Keep soil evenly moist, especially in warmer weather when bolting may occur. To reduce heat stress and prevent bolting, provide some shade for warm-season plantings. Harvest leaves when they are about 2 to 3 inches long. Pull up the whole plants or cut individual leaves as needed. The white flowers are also edible, try them in salads or to making your plating more interesting.
30 Days
Size Available: 1201
Description
Arugula ur-OO-guh-luh
Arugula (Eruca sativa), also known as rocket or roquette, is a leafy green vegetable native to the Mediterranean region. It is a member of the mustard family, Brassicaceae, which also includes broccoli, cauliflower, cabbage and kale. Arugula is known for its distinct peppery and slightly bitter taste, often described as having nutty and mustard-like notes. The flavor intensifies with the maturity of the leaves, with younger leaves being milder and more delicate. Arugula leaves are typically green, lobed, and can vary in shape depending on the variety. It’s often used raw in salads to add a vibrant, peppery kick. However, arugula can also be cooked or wilted and used in a variety of dishes, including pizzas, pasta, sandwiches, and even in pesto or soups.
Arugula is a cool-season crop and is relatively easy to grow, thriving in well-drained soil and preferring cooler temperatures. It grows quickly, with leaves ready to be harvested within a few weeks after planting.
