Arugula is an easy-to-grow leafy green, noted for a spicy, bitter flavor that makes for a delicious addition to salads and other dishes.
Our featured arugula variety: Arugula Seed
Arugula – A Crunchy, Semi-Bitter Delight
Mature arugula leaves are distinguished from other dark, leafy greens in that they have a strong flavor which some people experience as bitter, while others may describe them as spicy or peppery. Also known as salad/garden rocket, roquette or rucola, arugula is delicious raw as well as cooked—which renders it milder.
Interesting Facts About Arugula Plants
Arugula Gardening Tips
Minimum of 4-5 hours. More is better but Arugula does tolerate light shade, particularly in the heat of summer.
Arugula does best when the soil is consistently moist. Take care not to over-water, especially when seeds are first planted.
Well-drained, rich in organic matter. Soil pH should be around 6-6.5 and the soil temperature should be 45°F or above.
40°F to 75°F (cooler is better)
Arugula can tolerate light frosts so the seeds can be direct sown outside relatively early in spring when the soil and average ambient air temperature are above 40°F.
Plant seeds ¼” deep and 1″ apart; gradually thin plants to 6″ apart, saving discarded seedlings for a sandwich or salad.
Add some compost and organic time-release fertilizer at planting time.
Mulch is helpful in order to keep the soil cool and moist.
Arugula is naturally pest resistant!
Arugula prefers the cool weather of early spring and fall and will bolt in the heat of summer. You can try to keep the plant trimmed back but understand that arugula leaves are at their best when young.
Lettuce, spinach, cucumber, bush beans, beets, carrots, celery, onion, and potato.
All parts of the arugula plant are edible, though the young leaves are the most delectable. You can harvest the leaves continuously as soon as they appear, leaving the rest of the plant intact so it continues to grow. If you live in a region of the country where summers get hot, as soon as temperatures rise in earnest, arugula is quick to bolt,and won’t be as tasty as before. You may want to pull up the mature plants and reseed at the end of the summer when temperatures moderate. Depending on your climate, arugula will grow well into the fall, providing you with tasty greens hopefully up to Thanksgiving or beyond.
- Arugula is an annual that thrives in the cool temperatures of spring or fall, similar to its leafy green cousins, lettuce and spinach.
- This long-established favorite among professional chefs has gained widespread popularity in recent years.
- Arugula is a delicious, subtly-spicy complement to garden salads and adds an interesting note to many other dishes, which is why it’s becoming a kitchen staple.
- Though Arugula is often merchandised as a specialty item in the supermarket, you can easily and cost-effectively grow it from seed yourself, even in containers.
- Unfussy and fast-growing in full sun or partial shade, arugula leaves can be harvested within 30 days and continuously thereafter until it gets hot when it’s likely to bolt and become too bitter to enjoy.
- Like many other dark green leafy green vegetables, Arugula is low in calories but chock full of nutrients including vitamins A, C and K, as well as folate, calcium, iron, potassium, magnesium to name a few. In addition to vitamin A, arugula contains beta carotene, along with two other carotenoids that support your eye health.
Our Arugula Varieties
- 9 cups peeled and chopped tomatoes (peel first, see below)
- 2 1/2 cups chopped green bell peppers
- 2 1/2 cups chopped white onion
- 4 medium jalapeños, chopped (substitute 2 of the jalapeños for 2 cayenne peppers for extra hot salsa)
- 8 large cloves garlic, chopped
- 6 teaspoons canning salt
- 1 cup white vinegar
- 1 (12 ounce) can tomato paste
- Remove tomato skins. Make an “X” in the bottom of the tomatoes, then place in boiling water for 60 seconds. Then, remove the tomatoes from the water and place directly into an ice bath. The skins should slip right off.
- Make the salsa. Place all of the ingredients in a large pot and simmer for 20-30 minutes, until thickened and cooked.
- Prepare cans to be sealed. Transfer the cooked salsa into clean, sterile jars leaving 1/2 inch headspace. Use a funnel for this. Wipe rims of jars and, then place lids on top.
- Process with a water bath. Bring a large saucepan filled with water to a boil. Your saucepan needs to be tall enough to have the water cover the jars by 2 inches.