Arugula is actually a green and not considered an herb but because the flavor is strong, it is often used for flavoring. The taste is somewhat bitter and the young tender leaves are delicious added to other baby lettuces for an interesting salad.
To grow Arugula, the daytime temperatures must be cool (below 75 degrees) and it must get about 3-4 hours of sunlight a day. Similar in form to lettuces it grows from the center sending new leaves from that point. When the plant gets to a certain point in its life, (usually when the temperature heats up in early summer) a flower stalk will be sent up from the middle and no more leaves will grow. The white flowers are edible but small.
To use Arugula in cooking, add fresh leaves to salads, it goes great with Parmesan cheese and balsamic vinegar. It can also be put on pizzas or added to soups.
To harvest Arugula, pick off the outside leaves at the base of the plant. Leave the center growing point intact for future harvesting.
More questions? email The Tasteful Garden at [email protected]