Arugula

Arugula

This delicious leafy plant enhances any salad with its peppery flavor. Arugula, as it’s known here in the U.S., is also called rocket in Britain and France, and rucola in Italy. To grow arugula at home, plant seeds in late fall and early spring to harvest by early summer. It can grow in very light shade, but it thrives in the sun, which will produce a stronger peppery flavor. Older arugula leaves will also have a much stronger flavor than newer ones; its flowers are edible when used as a garnish.

Arugula is a flavorful plant that makes a great pizza topping added at the end of baking, and is simply delicious in salads and sandwiches. It is important to buy fresh-cut arugula, with firm and tender green leaves. You should only wash arugula in cool water before cooking; otherwise it can be cleaned, patted dried and stored in the fridge up to four days.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Articles about Arugula

July 25, 2014

The Great Tomato Debate

Confused by terms like heirloom, open-pollinated, hybrid, and GMO? We’ll help you sort them out.

July 18, 2014

Meet Marcy

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July 11, 2014

Farm Tripping

Summer is prime time for agritourism. Here’s our list of local U-picks, tours, and other farm fun.

July 09, 2014

A Fond Farewell from Critical Edge Knife Sharpening

Bob Kattenburg retires after 19 years as the Ferry Plaza Farmers Market’s knife sharpener.

July 04, 2014

On the Farm at Marin Roots

Take a behind-the-scenes look at organic veggie growing with the young farmers at Marin Roots Farm.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Learn More »