This Leafy Green Grows Fast, Tastes Bold, and Has a Rich History.
History
Arugula, a peppery and spicy cruciferous green, is an ancient vegetable with a rich history. It is native to the Mediterranean region, where people enjoyed it for centuries as a salad green, in pesto, sautéed, or even as a pizza topping. Arugula’s flavor adds a delightful zest to dishes, making it a staple in Mediterranean cuisine.
The earliest historical references to arugula appear in ancient Rome. Pliny the Elder wrote about it in Historia Naturalis, noting its use as both a food and an aphrodisiac. The plant, called eruca, was often combined with nasturtium for its stimulating properties, which are said to "awaken the senses." Arugula was also utilized for its medicinal properties, including as an anesthetizing agent.
In southern Italy, arugula is called "aruculu" or "rucola," and in other parts of the country, it’s known as "ruchetta." As Italian immigrants brought this beloved green to the United States, the name evolved into "arugula."
As eruca traveled across Europe, it became known as "roquette" in France, and eventually "rocket" in the UK. Folk medicine practitioners still extract seed oil from arugula for various uses.
Some trace the vegetable’s history even further, to the Bible: in 2 Kings 4:39, an herb called "orot" is believed by some scholars to refer to arugula. It’s also mentioned in the Talmud, in Tractate Yoma 18b, where it is listed among the "bitter herbs" traditionally eaten during Passover. However, Jewish rabbis were advised against eating it in the week leading up to Yom Kippur, as it was thought to "foster impurity."
We’ve grown arugula in our community garden for several years. It's a reliable crop, though it thrives best in cooler weather and can bolt quickly as temperatures rise. When it bolts, the plant flowers and produces seeds, but the leaves become more bitter. Some gardeners leave bolted arugula to feed pollinators or collect seeds for microgreens.
Details
✍️ Scientific name: Eruca vesicaria
📍 USDA Zones: 2 to 11
🧑🌾 Difficulty: Easy
🍽 Flavor: Bitter, fresh, peppery, spicy, tart
🥗 Uses: Cosmetics, folk medicine, food
💪 Nutrition: Vitamins A, C, K, calcium, fiber, folate, iron, potassium
🌎 Origin: Mediterranean
🌱 Related: Cabbage & Mustard Green
🌿 Companions: Beets, carrots, garlic, lettuce, nasturtium, onion, petunias, rosemary, thyme
🚫 Avoid near: Cabbages, eggplant, peppers, potatoes, strawberries, tomatoes
🐛 Pests: Flea beetles
🐝 Pollinators: bees, self-pollinated, wasps, etc.
🎃 Varieties:
Arugula, also known as Eruca sativa, is a leafy green that has a distinctive peppery flavor, making it a popular addition to salads, sandwiches, and various dishes. While there are fewer varieties of arugula compared to other greens, there are still some notable types, each with unique characteristics:
Common Varieties of Arugula:
Wild Arugula (Diplotaxis tenuifolia)
Description: A more bitter, peppery variety with smaller, thinner leaves compared to the common arugula. It has a stronger flavor and grows in a more rosette-like pattern.
Uses: Often used in gourmet dishes, where a more intense arugula flavor is desired, such as in salads, pestos, and garnishes.
Astro Arugula
Description: One of the most commonly grown varieties of arugula. It has tender, rounded leaves and a mild, peppery flavor. Astro is easy to grow and matures quickly.
Uses: Excellent in salads, sandwiches, and as a garnish. It has a slightly less intense flavor than wild arugula.
Sylvetta Arugula
Description: A variety of wild arugula with deeply serrated leaves and a more intense, spicy flavor. It’s often considered a more robust-tasting option than the standard Astro variety.
Uses: Often used in Mediterranean and Italian cuisine for its stronger flavor, especially in salads, pastas, and pizzas.
Rocket Arugula
Description: Known as the "classic" arugula, it has medium to large-sized, dark green, deeply lobed leaves and a peppery flavor. It’s commonly found in grocery stores and is used in a wide variety of dishes.
Uses: Commonly used in salads, sandwiches, and pesto, or as a topping for pizzas.
Red Arugula (Red Giant)
Description: A variety that has reddish-tinged leaves with a mild, slightly nutty flavor compared to traditional arugula. The red color is a unique feature and adds a pop of color to dishes.
Uses: Perfect for salads, garnishes, and adding color to dishes. Its flavor is a little less sharp than regular arugula, making it ideal for those who want a milder taste.
Land Arugula
Description: Known for its tolerance to heat and longer growing season, Land arugula has larger, broader leaves and a slightly milder flavor compared to wild arugula.
Uses: Great for extended harvests, and its milder taste makes it a good addition to fresh salads and sandwiches.
Baby Arugula
Description: A young form of arugula, harvested before the leaves fully mature. It has tender, delicate leaves and a slightly less intense flavor than older arugula varieties.
Uses: Excellent for adding a mild peppery bite to salads and as a garnish for various dishes.
Considerations for Growing Different Varieties of Arugula:
Mild Varieties (e.g., Astro and Baby Arugula): These are often preferred for fresh eating, especially in salads, where the flavor isn’t too overpowering.
Spicy and Bitter Varieties (e.g., Wild Arugula and Sylvetta): These work well in dishes where a bolder, more assertive flavor is desired, such as in Mediterranean-style salads, pastas, or as a topping for pizza.
Growth & Harvest
Arugula grows quickly and is perfect for gardeners looking to harvest in a short amount of time. Sow the seeds directly in the garden, and you should see sprouts within 7-10 days. The first harvest is typically ready in 20-50 days, depending on growing conditions.
Like other leafy greens, arugula will bolt in warmer weather, changing the flavor of the leaves to a more bitter taste as the plant enters its reproductive phase. To prevent this, it’s a good idea to rotate crops when bolting occurs. For best results, plant arugula in early spring and again in late summer, ensuring multiple harvests throughout the growing season.
Ingredients:
2 bunches of clean, torn arugula
¼ cup extra virgin olive oil
½ lemon, juiced
Salt and pepper, to taste
Sunflower seeds
Parmesan cheese, grated (optional)
Directions:
Clean and dry the arugula, then tear it into bite-sized pieces.
Drizzle with extra virgin olive oil and squeeze in the juice of half a lemon.
Season with salt and freshly ground pepper to taste.
Grate Parmesan cheese and seeds over the top (optional).
Toss well and serve!