Plant after danger of frost. Space plants 4″-8″ apart in rows 3′ apart in rich, well-prepared, moist soil.
Arugula can survive a light frost, and does its best growing during cooler weather. During periods of hot weather, it goes to seed quite easily and develops a strong, often bitter taste. Light harvesting can begin as soon as the plant is well established. For mildest flavor, pick or cut leaves starting when they are only a few weeks old. Arugula will continue to produce new tender leaves, much like Swiss Chard if harvested regularly. For best results, regular deep watering is preferred .
If allowed to, Arugula will self-seed quite easily and plants will remain good tasting for about 3 years. If you allow your Arugula to self-seed, you may want to consider planting in an area that will allow the plant to be grown as a perennial. 21 days to harvest.
Arugula eruca sativa
Arugula culture –
Arugula, also known as Salad Rocket, has been traditionally collected in the wild or grown in home gardens. It has been used as an edible herb in the Mediterranean area, since Roman times, along with herbs such as parsley and basil. Grown around the world, it is commonly available for purchase in most grocery stores and farmer’s markets.
Arugula looks like a longer-leaved open lettuce and is eaten raw, in salads with oil and vinegar, or as a garnish. It can also be cooked as a leafy green vegetable. It is rich in vitamin C and potassium. In addition to the leaves, the flowers (often used in salads as an edible garnish), young seed pods, and mature seeds are all edible. It’s flower has creamy white petals that are veined with purple. The stamens are yellow.
Arugula has a rich, peppery taste and has an exceptionally pungent flavor for a leafy green. It is frequently used in salads, and is often mixed with other greens making a mix called mesclun. It can also be added raw for a punch of flavor to pasta, meat , or seafood dishes. In Italy, Arugula is often added to pizzas just before the baking period ends or immediately afterwards, so that it will not wilt in the heat. In Brazil, where its use is widespread, arugula is eaten raw in salads. Arugula mixed with mozzarella cheese and sun-dried tomatoes is also a popular combination.