Arugula is an herbaceous annual, found wild in temperate regions on every continent, and has been collected in its wild form for its leaves and seeds since ancient times. Garden arugula is recognized by its jagged, deep lobed oak-like leaves, similar in appearance and flavor to its parent plant, though more upright, and its leaves wider, and more succulent.
The Romans used arugula as a salad green and aphrodisiac. The seeds were used for flavouring oils, and in India are still grown for this purpose. In recent years, the stronger-flavoured wild arugula (E. sylvetica) has become popular. 'Wild Italian Rustic' and 'Discovery' are two cultivars.
The value of arugula as a cover crop has been promoted by Cornell University’s College of Agriculture because it suppresses weeds and minimizes surface compaction.
Botanical Name: Eruca sativa. Winter Arugula is also called: salad arugula, rocket, roquette, rugula, rucola, coltivata. Good varieties/cultivars to look for: Astro, Runway, and Surrey.
Hardiness Zone: 5B (Vancouver is 6A – 8A)
Harvest (from transplant): 21 - 50 days
Size at Maturity: 60-90 cm.
Planting Dates: June to mid September
Harvest Dates: All winter
Ideal Site & Soil
Arugula is undemanding, and tolerates any normal garden soil. Prepare seedbed by working compost into top 8 cm of soil. Sow densely in rows 4 inches apart. This fast growing green will go to seed quickly, so take care when preparing the soil as excess fertilizer results in lush leaves lacking flavour, and will cause the plants to bolt as soon as the leaves emerge. It also makes a lovely border in front of a flower bed or as an under-planting in a flower bed whose taller blossom stems are bare at the soil level. When it bolts it can be dug in as a green manure.
As it grows very quickly, succession planting in short rows or blocks at 2 week intervals from June through August will give you summer and autumn greens. A last planting in mid-September will give you the winter crop. Arugula will grow until the first frost, go semi-dormant for the winter, and begin to grow again around late February-early March. Because it readily self sows, letting the summer crop go to seed and re-grow is one way to have both a cover crop and greens for salad all winter.
Pinch the new leaves out frequently and maintain a good level of moisture without keeping the soil too wet. Arugula is frost hardy enough that it will stand outside through the winter on the Coast but in colder areas try it in a cold frame or unheated greenhouse.
Problems & Pests
Flea Beetles: Numerous tiny round holes in leaves, usually cause most damage in young plants. Protect with row covers, or sow extra and share.
Cutworms: Holes are chewed in leaves or young plants are cut off near soil surface. Protect plants by placing a collar around them at planting or use slices of raw potato stuck in ground as traps.
Aphids: These small juice sucking black or grey insects can be seen clustered on the underside of the leaves and stems. They cause puckered or curled leaves. Spray with a strong spray of water.
Thrips: Tiny insects, under 1 mm long, damage plants by feeding and laying eggs. Damage seen as silvery flecks or streaks between leaf veins. Spray 'Safers Soap' on the leaves. Rinse leaves well before eating, or a soapy taste residue may remain. The residue is non-toxic to humans.
Harvest Notes
The aromatic leaves produce a peppery scent and flavor. They are best picked before the flower stems emerge, and taste is sweeter and milder when the nights are cool. The flowers and seeds are also edible. The small four petaled white flowers taste a little on the citrus side.
Harvest leaves when they are 5-7.5 cm long, cutting individual leaves or the whole plant. Arugula does not dry or freeze well.
Nutrition & Recipes
Of all the salad greens, arugula leaves are some of the most nutritious. They are packed with disease-fighting phytochemicals, vitamins, and minerals. Arugula is particularly high in Vitamin A, Vitamin C and Potassium.
The leaves can be added to salads, stir fries, pizza or pasta sauces just before serving, potato salads, or most any dish that calls for spinach. To absorb the highest quantity of nutrients arugula should be eaten raw.
To store: rinse the leaves in cool water and dry on paper towel. Wrap leaves in plastic or a Ziploc bag. Arugula is best if eaten within two days, but will keep for a week.
Goat Cheese and Arugula over Penne
- 5.5oz. dry goat cheese
- 2 cups coarsely chopped arugula, stems included
- 1 cup quartered cherry tomatoes
- ¼ cup extra virgin olive oil
- 2 tsp. minced garlic, fresh
- ½ tsp. fresh-ground black pepper
- ½ tsp salt
- 8 oz. Penne
- Cook pasta in a large pot of boiling salted water until al dente.
- Crumble goat cheese into large serving bowl.
- Add arugula, and mix in cherry tomatoes, olive oil, garlic, salt and pepper.
- Drain pasta and immediately toss into arugula and goat cheese mixture.
- Serve with red wine and an opera by Verdi.
Author: Rosie Jackson, MGIT, Vancouver Chapter
