Arugula, Slow Bolt - Herb Seeds
A member of the mustard family, Arugula is a leafy annual herb plant that looks similar to lettuce. This plant originates in the Mediterranean and has been used for a long time for food as well as for medicine and other purposes.
This slow-bolt variety of arugula will not go to flower as quickly, giving you more time to harvest the herb. The taste of arugula can be described as somewhat peppery, making it an exciting addition to salad and other dishes.
Planting, Growing, and Harvesting:
Arugula can grow in a variety of soils, although it does best in rich, moist soil. Arugula will bolt if it gets too hot, but before this occurs the plant will remain fairly compact. Because it does better in cooler temperatures, you can plant arugula in early spring as soon as the soil is workable. You can continue to plant every few weeks if you wish to keep up a supply of arugula in your garden until it gets close to the frost. The arugula plant will grown up to about 12” tall with leaves that are 2-3” long.
Slow bolt arugula germinates in 5-7 days at a temperature of 40-60 degrees F. Soak the seeds in water for about 8 hours before planting.
Recipes/How to Use:
Use arugula raw in salads, cooked as a side dish, or added to various recipes for a tangy taste.
2 cups arugula leaves
½ cup chopped tomatoes
2 tablespoons raw sunflower seeds
1 tablespoon olive oil
1 ½ teaspoons balsamic vinegar
2 tablespoons Parmesan cheese
1 small red bell pepper, sliced thin
Salt and pepper, to taste
-Rinse and dry the arugula leaves.
-Combine the arugula leaves with the tomato, sunflower seeds, oil, vinegar, cheese, bell pepper, and salt and pepper (if using) in a large bowl.
-Cover bowl and shake gently. Serves 2.