Background

This herb has a long history with a mention in the Old Testament (2 Kings 4:39 referred to as “orot”). A treasured and often used herb in Roman and Jewish cultures, it was thought to “enlighten the eyes” and be an anesthetic. On an entertaining note, it was used as a key ingredient in “love potions.” It came to the United States through immigrants from Southern Italy, who called it “rucola.” As it spread, some cultures used it in their daily cuisine, while others only occasionally added it to their regular dishes. In the past 20 years, it has become a popular addition to salads and sandwiches, providing more flavor than common leafy greens. Although it appears to be, it is not a leafy green, but part of the Brassica family (cabbage, Brussel sprouts, broccoli, etc.).

Uses

Lower in oxalic acid than other greens, this little herb is packed with folate (water absorbable vitamin B9) and has a good amount of vitamins A, C, K, iron, zinc, potassium, magnesium and phosphorus. It is vitamin rich, to say the least! It is also full of phytochemical which can help prevent diseases, such as cancer. The properties in arugula can help strengthen your bones and immune system and support your heart and gut. Add this superfood to salads of any kind. Roast it with veggies or add it to a chicken dish. Use it to spice up a sandwich. If you want the most nutrients from it, eat it raw, but it is also beneficial when cooked.

Planting and Care

Arugula is a hardy plant with a long season. You can plant it as soon as the soil is workable in the spring. Plant seeds 1-2 inches apart if you desire baby greens or thin them to 6 inches apart if you’d like a full harvest. Sow them 1/4 inch deep. Adaptable to most soil, this herb does well in full or part sun. Add fertilizer when sowing the seeds and you won’t need to fertilize again. If you want to prevent it from developing a bitter taste, keep the soil moist. It requires 1-2 inches of water per week. It doesn’t like high temperatures, so consider using a shade cloth during hotter periods, as intense heat and sun can make the plant “bolt” (go to seed).

Harvest and Storage

Arugula is a fast-growing crop that can also regenerate. It only takes 30 to 45 days for it to grow to its full size. Start by cutting the outside leaves first, just above the base. This way the newer plants at the center can continue to grow. It is generally thought that the leaves taste best at 3-4 inches in height. Once the plants “bolt” (go to seed), the leaves become very bitter. Try to harvest as much as possible before that point, or prune the tops when you see them start to bud. Place washed and dried leaves in a plastic bag containing paper towels in the crisper drawer of the refrigerator. It will keep up to 10 days.