Wild arugula is a relative of cultivated arugula. It has a slightly stronger, more complex flavor and more deeply lobed leaves that give a gourmet wild look to salads. Nothing adds such an exciting, interesting flavor to salads as this green! Its flavor is often described as hot with a hint of nut flavor, tart, and spicy. It is most often eaten raw in salads but can also be steamed or added raw to many other dishes (such as pizza). The leaves are tastiest when harvested at 2"-6" long, and the plants are smaller than regular arugula, reaching 1'-2' at maturity. At that time, the edible flowers can be harvested for salads. This packet plants: One 25-foot row or five successive plantings of 5-foot rows.
When to plant outside: RECOMMENDED. Early spring, 3-4 weeks before average last frost, and successive plantings thereafter every 3 weeks until 2 weeks before the first fall frost. (Skip hot part of summer.) In USDA zone 8 or warmer areas, it can be planted in fall for a winter harvest.
When to start inside: 4-6 weeks before last frost and when soil temperatures are very high.
Special Sowing & Germination Instructions: None. Easy to grow in cool temperatures.
Harvesting: Harvest leaves when at least 2" long, but no longer than 6". Pick individual leaves or cut off at ground level. For best flavor, pick before leaves before the plant begins to flower. (But, if the plant does produce flowers, they are edible too! They make a pretty addition to salads.)
Container Tips: Can be grown in 1-2 gallon containers. If larger, thin to 6" apart.
