Agriculture Reference
In-Depth Information
8.
TWENTY-ONE VEGETABLES
To Sow, Harvest, Store, and Serve
Don't judge each day by the harvest you reap but by the seeds that you
plant.
—Robert Louis Stevenson
ARUGULA
Eruca sativa
This fast-growing, spicy salad green, also known as salad rocket, is often ready for harvest at 4 weeks.
Arugula seeds provide a continuous crop when planted every 2 to 3 weeks, except in the heat of summer,
when the plants will bolt. Let a few plants go to seed and the arugula will come back on its own every
year.
Start
Plant seeds as soon as the soil is warm and where the plants will get plenty of sun. Plant early in the
season and in cooler fall weather. Planting intensively, put one plant per square foot, or you can broadcast
seeds over a square foot for baby greens.
Grow
Add compost to soil that is kept loose and moist. Arugula also grows well in containers, with fre-
quent watering.
Harvest
To encourage continuous growth, gently pick the outer leaves, which are best when small and
young.
Store and Serve
Arugula keeps best when stored unwashed in a plastic bag. A paper towel placed in the
bag will absorb extra moisture and keep leaves fresh.
Most commonly, arugula adds a spicy flavor to salads and sandwiches. Try making pesto with this
versatile green, toss lightly sautéed arugula with pasta, or throw a handful into soups.
BEETS
Beta vulgaris
