Arugula (Eruca vesicaria subsp. sativa)
Arugula has been used as a salad green since antiquity and the flavor is peppery, with a hint of tartness. We love to add arugula to salads and as a pizza topping. With tons of nutrients and an easy-to-grow habit, arugula is a great addition to the garden and does well in containers too. Arugula is frost-tolerant and becomes a staple in our diet during the fall and winter when less hardy greens are finished.
Origin: We harvested the parent seed of the arugula in our catalog about twenty years ago from a wild plant near the village of Le Broc, France. Le Broc is situated in the mountains overlooking the Var River just about ten miles north of Nice.
(Approximately 200 seeds per packet)
Germination rate: 90% - tested 9/17/24
Planting Instructions: Sow a pinch of seeds 1/8" deep every 2" in early spring or in early fall. Full sun to part-shade.
Recipe Ideas:
Arugula has a wonderful peppery flavor and we like to add it to salads and we also make pesto out of the greens by simply substituting arugula for basil. Mama make an amazing arugula salad in the fall and winter that has become a staple at our house.
She roasts some of our Chioggia beets for about half an hour in the oven at 375 F. Then she chops the beets into cubes and tosses them into a bowl with a bunch of arugula. Then she tops the salad with some goat cheese, walnuts and a splash of olive oil and balsamic vinegar. Its a hardy winter salad and the flavors all go great together!
