Arugula
Eruca sativa; Diplotaxis tenuifolia
Culinary
Common Names:
Arugula, Rocket, Roquette, Rucola, Rúcula
Quick Glance:
Common Use: Fast-growing leafy green for salads, sandwiches, and garnishes.
Growth Habit: Upright, rosette-forming annual plant; grows 12–24 inches tall.
Plant Size: Typically reaches 12–24 inches tall and 6–12 inches wide.
Light Needs: Thrives in full sun but tolerates partial shade, especially in warmer climates.
Key Feature: Peppery, nutty-flavored leaves ideal for fresh and cooked dishes.
Former and Synonymous Name:
Scientific Name: Eruca sativa
Synonym: Eruca vesicaria
The name Eruca vesicaria is often used interchangeably with Eruca sativa in botanical literature. Both refer to the same plant, but Eruca sativa remains the more commonly used name in culinary and agricultural contexts.
Varieties:
Arugula Common (Eruca sativa):The traditional variety with deeply lobed, peppery leaves. It grows quickly and produces tender leaves ideal for fresh salads. Bolts more rapidly in warm weather.
Astro (Eruca sativa):A milder variety with broad, tender leaves. Astro grows quickly and is slower to bolt than common arugula, making it suitable for spring and summer planting.
Roquette (Eruca sativa):A classic variety known for its strong, spicy flavor and deeply lobed leaves. It is widely used in Mediterranean cuisines and matures quickly, providing multiple harvests.
Bellezia (Eruca sativa):A newer variety bred for organic farming, Bellezia is known for its uniform growth, disease resistance, and slow bolting. Its leaves are slightly milder in flavor compared to Roquette and Astro.
ID:
Scientific Name: Eruca sativa
Family: Brassicaceae
Physical Description:
Arugula is an annual herbaceous plant that grows in a rosette of deeply lobed, green leaves with a peppery flavor. The plant produces small, creamy white flowers with purple veins that are also edible. Its growth is quick, maturing in as little as 20–40 days.
Plant Size:
Height: 12–24 inches.
Width: 6–12 inches.
Light Requirement:
Prefers full sun for optimal growth but tolerates partial shade, especially in hot climates to prevent bolting.
How to Grow:
Soil: Prefers moist, well-draining soil rich in organic matter with a slightly acidic to neutral pH (6.0–7.0).
Transplanting: Arugula is best direct-sown, transplant seedlings carefully to avoid disturbing their roots. Transplant seedlings outdoors when they have 3–4 true leaves, ensuring the last frost has passed. Space plants 4–6 inches apart in rows or clusters. Firm the soil gently around the roots and water well after transplanting.
Watering: Keep soil consistently moist, especially during germination and early growth, but avoid overwatering.
Fertilizing: Apply a balanced, nitrogen-rich fertilizer or compost during planting and mid-season to encourage leafy growth.
Harvesting: Begin harvesting leaves when they are 2–3 inches long. For a continuous harvest, pick outer leaves and let the inner leaves keep growing.
Pest Management:
Common Pests: Flea beetles, aphids, and cabbage worms.
Solutions: Use floating row covers to protect young plants. Apply insecticidal soap for aphids and hand-pick cabbage worms.
Diseases: Downy mildew and powdery mildew can occur in humid conditions. Ensure good air circulation and avoid overhead watering.
Spreading Habit:
Spreading: Arugula self-seeds readily if allowed to flower and go to seed.
How to Handle: Harvest plants before they set seed to prevent self-seeding or allow controlled reseeding for a continuous crop.
Companion Planting:
Arugula pairs well with many garden vegetables and herbs:
Radishes and Carrots: Shares space efficiently and helps deter pests like flea beetles.
Lettuce and Spinach: Benefits from shared shade and keeps the soil cooler.
Dill and Cilantro: Attracts beneficial insects that protect against common Brassica pests.
How to Use:
Culinary: Fresh arugula leaves add a spicy kick to salads, sandwiches, and pasta dishes. They can also be lightly sautéed, added to soups, or blended into pestos.
Edible Flowers: Arugula’s white flowers have a mild peppery flavor and are used as a garnish for salads and appetizers.
Nutritional Benefits: Rich in vitamins A, C, and K, as well as calcium and iron.
Recipe Ideas:
Arugula Salad:
Ingredients: Fresh arugula leaves, cherry tomatoes, shaved Parmesan, olive oil, lemon juice, salt, and pepper.
Instructions: Toss arugula with tomatoes, Parmesan, olive oil, and lemon juice. Season with salt and pepper to taste.
Arugula Pesto:
Ingredients: Fresh arugula, garlic, pine nuts, olive oil, Parmesan cheese, salt, and pepper.
Instructions: Blend all ingredients in a food processor until smooth. Use as a pasta sauce or spread.
Sautéed Arugula:
Ingredients: Fresh arugula, olive oil, garlic, red pepper flakes, salt, and lemon juice.
Instructions: Sauté garlic in olive oil, add arugula, and cook until wilted. Season with salt, red pepper flakes, and a squeeze of lemon juice.
