This Garden Talk Tuesday we’re going to talk about a leafy green that people either really love or really do not care for – arugula. And though we refer to it as a green culinarily, like lettuce or kale, botanically it’s actually an herb and it definitely has a peppery or mustardy bite. It’s in the same family as the brassicas we’ve talked about in previous episodes, but the growth habit is completely different so I thought it deserved its own episode. Now, I’ll admit, I wasn’t a huge fan of arugula in the beginning. In fact, I had no idea what it was when customers began to ask me if I grew it. And for the first few years I grew it but didn’t really use it myself. Now that I’m more familiar with some great uses for it and at what stage of growth I prefer it, it’s become a favorite early spring and late fall or winter addition to my leafy mixes and even as a topping for my pizza or pasta. You can even grow it indoors as both a leafy green and as a microgreen.

So, let’s talk arugula!

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Eruca versicaria subsp. sativa

Rocket, Garden

Tradition, uses, and biodiversity of rocket in Israel

Arugula

Eruca versicaria

Growing Arugula