A type of salad green related to mustard greens and watercress. Arugula has a distinctively pungent flavor and tends to be very sandy, requiring careful washing prior to use. Though tender and perishable, Arugula has become widely available and increasingly popular in the salad aisle. The dark green, lobed leaves have a sharp, "peppery" taste, and form an open head. If growing in a garden, start the seeds outside in early spring, spacing the plants 4 to 6 inches apart. Sow every 3 weeks for a continuous harvest all summer long. For best taste, harvest the leaves when they are 2–3 inches long. This lettuce was a special request from Alice Waters to have grown in the White House garden.
Arugula is green green that can be good for almost any salad. It contains less calories and rich in Vitamins A and C. The leaves is shaped like a see grass with white highlights in the middle.
Selecting and Buying
Arugula performs best in spring to early summer. After that time, plant it under the shade of an "airy" tree (not dense shade), or under shade cloth. It is not fussy at all, although too much drought and summer heat will cause the leaves to be smaller and more "peppery".
This plant does go to "seed" fairly quickly. But use the flowers in your salads and collect seeds for future plantings. And if you make your "succession" plantings, then the new plants will be ready as the older plants are going to seed.
Preparation and Use
Conserving and Storing
Wrap the unwashed bunch of arugula in a double layer of dry paper towels and place in a plastic Zip-Lock bag and seal tightly. Place in the vegetable compartment in the refrigerator. The paper towels will keep excess moisture away from the arugula. Stored in this manner, arugula will keep for 7 to 10 days without wilting or discoloring.