I am inspired to write about how to grow arugula due to an arugula supply shortage. Apparently, the weather in the southern states has not been conducive to growing arugula this season. While I never gave much thought about a home garden compensating for a supply shortage, that’s another great reason to grow your own vegetables.
Arugula, like other leafy vegetables, is a cool-season crop. Interestingly, it is a member of the brassica or cabbage family. In addition, it is one of the fastest-growing crops in the garden. Other names for arugula include ‘rocket or roquette’ which may have something to do with its fast-growing nature. There are two types of arugula, wild (Diplotaxis tenuifolia) and common arugula (Eruca sativa). Differences in the types include size, leaf structure, flowers, and taste. Wild arugula has yellow flowers and a stronger flavor. Common arugula has white flowers and a slightly milder flavor.
With its bold, peppery flavor, arugula has become a favorite in salads. In addition, it’s an easy vegetable to grow.
The flea beetle is a common pest of arugula. A floating row cover is your best protection. For more information about how to leverage row cover, check out this post How to use floating row cover in your organic garden.
Arugula matures in 21-49 days. There are three techniques for harvesting arugula. One, dig up the entire plant. Two, cut the plant at its base (cut and come again). This will allow new leaves to grow from the roots. Three, cut the outer most leaves from the plant for a continual harvest.
If a flower/stalk develops, this is an indication that the arugula is bolting (going to seed) and should be harvested right away. Likewise, seed stalks are an indication of warm temperatures and the age of the plant. After this point, the leaves will not be as flavorful. On a positive note, the flowers from the arugula plant are edible.
After harvesting, follow this process:
Arugula can keep 10 days if stored dry and at a refrigerated temperature of 32°F. If the leaves look slimy or are black, toss them out. Slime indicates bacterial decomposition and black spots could be mold.
To prepare, dry the leaves and either tear the arugula into pieces or leave the pieces whole. Avoid cutting arugula as cut edges can discolor quickly. Because arugula is so flavorful on its own, little dressing is required. My favorite way to eat arugula is with freshly sliced parmesan cheese and a drizzle of extra virgin olive oil.
Common Arugula
Wild Arugula
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