Maturity: 40 days
Although native to the Mediterranean, Arugula is a frost tolerant gourmet green that thrives in cool climates. Deeply lobed leaves have a rich peppery flavor and are delicious served fresh in salad or as a cooking green. Cut at 3–8" tall for best flavor. Allow inner leaves to grow back for 1–2 more harvests but note that flavor and spiciness will increase with each harvest.
From the Farmers
Arugula is our workhorse green. We sow it every 1-2 weeks for continual harvest all season long and this guy is FAST. More nutritious than lettuce, comes up nearly a week faster than kale, and the most flavorful of them all, Arugula is the green of choice for our work and home. Failed crop? Throw in some Arugula and still get a harvest out of the bed. Many people like it as an easy basil replacement in pesto, we like it raw and harvested small.