Arugula
The leaves of arugula provide a spicy zap when added to a salad.

Arugula

(Eruca vesicaria)
  • Type: cool season annual
  • Planting time: early spring, fall
  • Maturity: 10 to 45 days after planting
  • Features: peppery, mustard-flavored leaves
  • Light: full sun is best; will tolerate partial shade
  • Soil: fertile, moist, but well drained
  • Spacing: 12 to 18 inches
  • Plant size: 6 to 12 inches tall, 2 to 3 feet after bolting
  • Garden use: in vegetable and herb gardens
  • Culinary use: salads and cooked greens

Long popular in France and Italy, the leaves of arugula provide a spicy zap when added to a salad. (Young leaves taste best.) You can also sauté or steam them like spinach or other leafy greens. Plants look a little like a dandelion, but more open. Leaves grow best in cool weather. Leafy plants grow 6 to 12 inches tall while in the harvest stage. Once they bolt in late spring or early summer, the bloom stalks may grow 24 to 36 inches with (edible!) tan-white flowers on top, which signals that it is time to make room for warm-weather crops. However, some gardeners continue to harvest the leaves even from the tall plants, liking the stronger taste. You can even cut them back and pick some more until you finally tire of that and then pull them up and wait until fall to plant again.

Some Bonnie Plants varieties may not be available at your local stores, as we select and sell varieties best suited to the growing conditions in each region.

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