Vegetables: Arugula

Arugula

This delicious leafy plant enhances any salad with its peppery flavor. Arugula, as it’s known here in the U.S., is also called rocket in Britain and France, and rucola in Italy. To grow arugula at home, plant seeds in late fall and early spring to harvest by early summer. It can grow in very light shade, but it thrives in the sun, which will produce a stronger peppery flavor. Older arugula leaves will also have a much stronger flavor than newer ones; its flowers are edible when used as a garnish.

Arugula is a flavorful plant that makes a great pizza topping added at the end of baking, and is simply delicious in salads and sandwiches. It is important to buy fresh-cut arugula, with firm and tender green leaves. You should only wash arugula in cool water before cooking; otherwise it can be cleaned, patted dried and stored in the fridge up to four days.

In Season at the Market

January, February, March, April, May, June, July, August, September, October, November, December

 


Product descriptions are generously shared and created by CUESA (Center for Urban Education about Sustainable Agriculture) in San Francisco. CUESA is dedicated to cultivating a sustainable food system through the operation of the Ferry Plaza Farmers Market and its educational programs. Visit CUESA at www.cuesa.org.