Arugula
Arugula, also known as rocket, is a leafy green with a peppery taste. It appears most often in salads, usually in a mixture with other greens to balance out the spicy flavor. Arugula may also be sold as baby arugula, which means it is harvested when the leaves are still young, which helps lessen the punch of pepper.
How to Grow
- Sunlight: Arugula thrives in cooler temperatures but still requires plenty of sunlight. Place
the arugula seedling in a location that receives partial sun to full sun for about 4-6 hours per day.
- Temperature: Arugula is a cool-season crop and grows best in temperatures between 50°F to 65°F (10°C to 18°C). It can tolerate light freezes but will bolt (flowering and going to seed) quickly in hot weather. To discourage early bolting, keep arugula in afternoon shade when temperatures are above 85°F (29°C).
- Protection from Heat/Cold: In heat, consider providing shade or using shade cloth (with around 30-50% shading) to prevent the arugula from becoming stressed and bolting prematurely. In very cold conditions (below 32°F/0°C), extend the growing season by using frost cloth/row cover fabric or cold frames to protect the arugula from freezing temperatures.
For a continuous supply, plant arugula every two weeks, from early fall through late spring. - Watering: Keep the soil consistently moist. Water the arugula when the top inch of soil feels dry to the touch. Aim to provide deep, even watering to encourage healthy root development. Avoid over watering, as arugula prefers slightly drier conditions compared to other greens.
- Soil and Fertilization: Arugula prefers well-draining soil with organic matter. Prepare the soil by adding compost before planting. Avoid heavy clay soils. Apply a balanced, slow-release fertilizer at planting to provide essential nutrients.
- Transplanting: Once your arugula seedling has grown a few inches tall and developed a couple of sets of true leaves, transplant it into a 1–2-gallon container with drainage holes or into a nutrient-rich garden bed. If planting in the garden, space each arugula plant 6-8 inches apart to allow for adequate growth and air circulation.
- Pests and Diseases: Watch out for common pests like aphids and caterpillars that may attack arugula. Consider using least-toxic pest control methods such as neem oil or growing a trap crop, such as radishes. Ensure good air circulation around the plants to prevent fungal diseases.
- Succession Planting: Since arugula has a relatively short harvesting window, consider sowing seeds every few weeks for a continuous supply of fresh leaves throughout the growing season.
Harvest and Storage
Harvest- You can start harvesting arugula leaves when they reach a usable size, usually around 2-3 inches long. Pick the outer leaves first, leaving the inner ones to continue growing. Regular harvesting encourages new leaf growth and prolongs the harvesting period. Once the plant flowers, or if the plant becomes leggy, the leaves may become too bitter to eat.
Storage and Care- To use arugula, rinse the greens under cold water and pat dry or spin in a salad spinner. Store unused leaves in the refrigerator for future use.
Recipes
The fresh, tender leaves can be eaten raw in a salad, sandwich, or on top of pizza or eggs. It pairs well with citrus, such as orange, lemon and grapefruit and goes nicely with a strong cheese.
Quinoa Risotto with Arugula and Parmesan
Ingredients | Directions |
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Recipe source: University of Illinois Urbana-Champaign Extension
Butternut Squash and Arugula Pizza
Ingredients | Directions |
Dough: 2 cups flour 1 Tbs fresh rosemary leaves 1 1/2 tsp active dry yeast 1/2 tsp sugar Kosher salt 1 Tbs extra-virgin olive oil Cornmeal, for dusting Topping: One 2-pound butternut squash, peeled, halved, seeded and cut into 1/4-inch slices 2 1/2 Tbs plus 2 tsp extra-virgin olive oil Kosher salt and black pepper 2 Tbs torn fresh sage leaves 1 tsp finely chopped fresh rosemary 1/4 tsp crushed red pepper flakes 1 garlic clove, smashed 2 cups shredded mozzarella 4 oz goat cheese 3 cups baby arugula Zest of 1 lemon plus juice of 1/2 lemon |
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Recipe source: Food Network
Lemon Fusilli with Arugula
Ingredients | Directions |
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Recipe source: Food Network