Wild arugula is the more fine-leafed cousin to the lobed cultivated arugula. Prolific and fairly quick growing (although a little slower than the cultivated arugula) the tender-spicy leaves have a pleasing nutty flavor. A great cut-and-come-again salad green for cool weather. The flavor is slightly milder than our standard arugula.
Try: As a salad with lemon juice, olive oil, fresh pressed garlic, salt and pepper, then add a generous topping of freshly shaved parmesan and chopped toasted hazelnuts or pecans. (And you can add dried cranberries if you’re into that)
On top of pizza with re-hydrated sun-dried tomatoes, garlic and oil-cured olives, or chopped dried apricots, roasted garlic and feta.
Direct sow in early spring for late spring harvests and again in early autumn for fall and winter harvests. Great for cold frames, hoop houses and greenhouse growing.