Arugula is a peppery, tart leafy green also known as rocket, roquette, and rucola. Arugula is a member of the Brassicaceae family and classified as a cruciferous vegetable. Other cruciferous vegetables include broccoli, Brussel sprouts, collard greens, and kale.  

Arugula is native to the Mediterranean region but is now popular throughout the world and often seen in Italian and German cuisine. The edible leaves are dark green and known for their distinct “spicy” flavor similar to mustard greens. They can be consumed raw on salads and sandwiches, as well as pureed, and steamed.   

Arugula is an annual, cool season vegetable, but it can be grown year-round with protection from very high or low temperatures. Extreme heat can cause the plant to bolt and create a strong bitter flavor, so cooler weather is preferred. It can be planted from September to March and matures two to three months after planting. 

Planting

Arugula can be grown from transplants or direct seeded, in containers, raised beds, or in-ground gardens. If transplanting, seeds can be started about four weeks before desired planting date or buy transplants.  

Arugula seed is small (about 1mm) and round and difficult to plant individually. Seeds can be sown in rows about 8 inches apart and to a depth of 0.25 inches deep and matures in two to three months.  As soon as the seedlings are about 2 inches high the rows may be thinned by cutting the largest plants at the soil line. These tender baby plants can be used in salads or sandwiches.  Arugula grows very quickly especially in well fertilized soil in warm weather. For a continual harvest, plant seeds or transplant every 2-to-3-weeks from fall through spring. Recommended varieties include Speedy and Astro. 

Arugula should be planted in an area with full to partial sun and well-drained, fertile soil. Like most leafy greens, mixing in compost or manure before planting will help establish seedlings. In Alachua County you can begin planting in September and continue through March.  

care

After planting, maintain consistent moisture in the soil by watering when the top inch of soil is dry. Watering can be done by hand but may be easier with drip irrigation or a soaker hose set-up. Using an organic mulch such as pine needles or straw can aid in conserving soil moisture and reducing weeds. Fertilizer should be applied throughout the growing season at the recommended rate for leafy greens. A granular fertilizer should be applied in a split application, applying half of the recommended rate twice during the growing season. If using a liquid fertilizer, apply at the base of the plants to encourage easy uptake. 

Arugula does not have many pest or disease issues since the strong smell naturally deters pests. However, it is recommended to avoid planting Brassicaceae family members in the same spot one after the other because this can increase pest and disease pressure. In late fall and winter, be sure to protect arugula from freezes. If a freeze is expected, cover the plants with frost cloth or sheets. Make sure to secure the cover so it does not have any gaps which will let cold air in.  

You can begin harvesting arugula when the leaves are two to three inches long. Harvest individual outer leaves by cutting them off at the base, leaving the crown intact. Harvesting less than a third of each plant encourages new growth, so you can cut-and-come-again. Alternatively, you can harvest the whole plant when it is eight to ten inches tall. When harvesting the entire plant, cut one to two inches above the soil and the plant may regrow. Leaves should be harvested individually a few at a time as soon as they reach an edible size so that others will continue to grow.  The longer it grows and begins to bloom the more hot and bitter its leaves become. Younger leaves will be sweeter and more tender. When the arugula begins to flower the leaves may be too bitter to eat. However, the flowers can be harvested and make a great addition to salads.   

Check the weather forecast before fertilizing your arugula. Make sure you do not fertilize if it is expected to rain. Fertilizing before rain leads to run-off, which means nutrients will be entering our water resources. Additionally, the nutrients will not be taken up by your plants and you will have to fertilize again. Fertilizing at the proper time and rate ensures you have a healthy plant and reduces impacts to water resources.   

Seared Florida Swordfish Steaks with Arugula and Peach Salsa

Ingredients:

4 (6-ounce) Florida swordfish steaks

10 ounces Florida arugula

2 large Florida peaches, pit removed and diced small

¼ cup cilantro, chopped

1 lime, juiced

½ red onion, diced small

1 lemon, juiced

2 tablespoons olive oil

Sea salt and fresh ground pepper, to taste

Preparation:  In a small mixing bowl, combine diced peaches, lime juice, diced red onion, cilantro and 1 teaspoon olive oil. Stir ingredients to combine. Taste salsa and adjust seasoning with salt and pepper. Keep refrigerated until use.

Preheat a large sauté pan over medium-high heat. Add 1 teaspoon of olive oil to the sauté pan. Lightly season both sides of the swordfish steaks with salt and pepper. Carefully add the seasoned swordfish steaks to the sauté pan and cook for about 3 minutes on each side or until swordfish is cooked throughout. Remove swordfish from pan and let drain on a paper towel.

In a medium-sized mixing bowl, add the arugula, lemon juice and a drizzle of olive oil. Toss the arugula to coat and season lightly with salt and pepper. To serve, place an even amount of arugula on each of the 4 plates. Place a swordfish steak on top of the arugula on each plate. Top the swordfish steaks with an even amount of peach salsa. Serve immediately.  

Recipe from:  Florida Department of Agriculture and Consumer Services, “Fresh From Florida” recipes.  Selecting, Preparing, Storing and Cooking arugula submitted by:  Martha Maddox, CEA IV, Family and Consumer Sciences Agent, UF/IFAS Extension Alachua County.