Arugula. Photo by H. Zell, Creative Commons 3.0.
By Kathleen Yetman
Arugula, Eruca sativa, is a leafy green in the mustard family (Brassicaceae) that has only become popular in the United States during the past few decades. It’s native to the Mediterranean and has been grown as an edible plant since the Roman times. Arugula has many names around the world including rucola, rucoli, rugula, colewort, roquette, and rocket in countries of British influence.
Arugula grows well in dry soil, which makes it a great crop for home gardeners in Yavapai County. If the plant is left to bolt, flower, and then make seed pods in a bed, it’s guaranteed to reseed and come back for seasons to come. Often, if left unchecked, arugula takes over a garden. It grows well in warm, cool, and cold temperatures, but tends to bolt quickly in the height of summer. Because of its adaptability, it can be grown nearly year-round in Yavapai County.
The green leaves of arugula are rich in vitamins A, C, and K as well as iron, calcium, and potassium. The Romans thought arugula was an aphrodisiac.
While the leaves are most often used in the kitchen, the plant’s flowers, seedpods, and seeds are also edible. Arugula is best eaten raw and commonly used in salads. The leaves range from a mild peppery taste to pungent and spicy. Usually the younger tender leaves have a milder taste. Larger leaves can have a bitter taste and benefit from having the stems removed before eating. In addition to spicing up lettuce salads, arugula makes an excellent pesto and adds a pleasant spiciness when added atop a freshly baked pizza.
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Kathleen Yetman is the managing director of the Prescott Farmers Market and a native of Prescott.
Visit the Prescott Farmers Market every Saturday, 7:30 a.m. to noon from May through October at Yavapai College.