Description
Wild perennial arugula has a slightly stronger, more complex flavor and is slower growing than other arugula. It’s peppery flavor adds a zing to salads but it is also delicious on pizza or as a pesto. Harvest as baby greens or grow to full size. A good container variety and the flowers are edible, too! Recipe inside packet for wild arugula and walnut pesto.
Variety
2″-6″ dark green, deeply lobed leaves with four to ten small lateral lobes and a large terminal lobe. Shaped much like an elongated oak leaf, with a distinct red midrib and veins. Flavor can be described as rich and peppery. Edible flowers are yellow.
Days to Maturity: 30-50 Days
Family: Brassicaceae
Native: Asia and Europe
Exposure: Full Sun
Plant Dimensions: 12″-24″ Tall at Maturity
Attributes: Good for Containers, Cold Tolerant
Sowing
When to Sow Outside
Recommended 2 to 4 weeks before your average last frost date, when soil temperature is at least 40°F; ideally 50°-70° F. Successive Sowings: Every 3 weeks until 4 to 6 weeks before your average first fall frost date. Mild Climates: Sow in fall for winter harvest.
When to Start Inside
Not recommended.
Days to Emerge: 10-15 Days
Seed Depth: 1/4″
Seed Spacing: A Group of 6 Seeds Every 6″
Thinning: When 1/2″ Tall, Thin to 1 Every 6″
Growing
Harvesting
For the mildest, best-tasting baby greens, pick leaves when 2″-“4” long. Pick individually or cut off the plant at ground level. For the best flavor, harvest before plant begins to flower, unless you plan to eat the flowers.
Specifications
Type: Conventional
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