Aphids love tender greens, but you can use our prevention and treatment tricks to keep pests at bay!
Arugula does best and avoids bitterness when harvested all at once. Once the outer leaves of the plant reach 2-3 inches tall, harvest all of the leaves by cutting at their bases. For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 2-3 inches tall to let the inner leaves continue to grow. Larger leaves have a spicier, more bitter flavor. Don’t cut more than 1/3 of the plant if you want it to keep growing.
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”.
Arugula is a very versatile green, fresh or cooked. It’s great as a base in a mixed salad, in sandwiches, and as a topping on pizzas or omelets. Add it fresh on top of the dish when ready to serve.
