When the plant begins flowering (or bolting), the leaves may become slightly bitter. When this happens, it’s best to replace your plant. Aphids are a common pest of arugula.
The leaves can be clipped individually, or the whole plant can be harvested. The leaves taste best when the plant is young and can be harvested once they are 2-3 inches long. Larger leaves will have a stronger flavor.
Native to the Mediterranean, arugula has been cultivated for centuries and was first used by ancient Egyptians and Romans. Before it became a popular salad green, arugula was thought to be an aphrodisiac and was combined with lavender and other aromatic herbs to create “love potions”.
Also called roquette, salad rocket, garden rocket, or rugula, this leafy green has a sweet, nutty flavor when picked young that becomes more peppery and eventually bitter as the leaves grow larger. Like most dark leafy greens, arugula is high in a variety of nutrients including vitamins A, C, and K plus calcium, potassium, folate, and is also a good source of iron.
Arugula is very versatile and can be used fresh or cooked. It is great as a base in a mixed salad, in sandwiches, and as topping on pizzas or omelets. Add it fresh on top of the dish when it is ready to serve.
Add cucumbers, garlic, and half cup of water in a blender and mix until smooth. Put in arugula, herbs, vinegar, and a large pinch of salt and purée, stopping to scrape down the sides of the blender as needed, until very smooth. With the blender on, slowly stream in oil; blend until emulsified. (The mixture will turn pale green and look creamy, almost like a salad dressing; add more oil and/or water if needed.) Taste gazpacho and season with more salt and vinegar as desired—you want it to be borderline too salty and acidic at room temperature. Transfer gazpacho to an airtight container; cover and chill until very cold, 4–12 hours.
Taste gazpacho and adjust with a little more salt and/or vinegar as needed just before pouring into chilled glasses.
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All options also include 20 Gardyner favorites:
All options also include 20 Gardyner favorites: Greens – Arugula, Butterhead, Kale, Swiss Chard + 7 more // Fruits – Cherry Tomatoes, Jalapenos & Sweet Peppers // Herbs – Thyme, Cilantro, Mint and Thai Basil
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