In the Garden with Pat Rubin

Bee garden writer Pat Rubin writes about everything that grows, from flowers and trees to vegetables and lawns. Pat volunteered for several years as a Placer County Master Gardener and has written about gardening for many national and regional publications. In addition to gardening, she spends time raising and showing miniature horses and miniature donkeys.

In the Garden will include news, events, advice and other gardening tidbits. Pat will also answer reader questions.

• Ask a question

« VFNTA on tomato tags | In the Garden front page | Marigolds and Nematodes »

April 20, 2007

Pungent, peppery arrugula

Until now, I’ve been buying arrugula in bags at the grocery store. I’ve been disappointed because bagged arrugula doesn't have the hot, tangy taste I remember from years past when I grew my own. That's all changed, now.

The arrugula plants I’m thinning out of the clump in the garden are big enough to put in salads, and when you bite into them, you know it. The leaves are quite pungent and peppery, piquant, even. This arrugula is really powerful.

Arrugula, also called roquette or rocket, is a member of the mustard family. It prefers cool weather, and grows easily from seed. The seed is tiny, so sprinkle it on the soil, then take a handful or two of soil and sprinkle it over the seed. Water gently. The seed will sprout in a few days. Thin seedlings until they are about a foot apart. Harvest the youngest leaves (the older ones can get tough). Avoid any leaves that have turned yellow. As the weather gets hotter, the leaves can get spicier, too. To ensure continuous crops, let some of it go to seed.

Arrugula seems to be an acquired taste. If you don’t like it at first, give it another chance. Add a small amount to salads at first. I think you’ll soon find it as indispensable as I do.

Ask a question

Please use the form below to submit your question. Because there is a 100-word limit for questions, a word counter is located directly beneath the box where you enter the your question.