Arugula | CUESA

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Arugula

This delicious leafy plant enhances any salad with its peppery flavor. Arugula, as it’s known here in the U.S., is also called rocket in Britain and France, and rucola in Italy. To grow arugula at home, plant seeds in late fall and early spring to harvest by early summer. It can grow in very light shade, but it thrives in the sun, which will produce a stronger peppery flavor. Older arugula leaves will also have a much stronger flavor than newer ones; its flowers are edible when used as a garnish. Arugula is a flavorful plant that makes a great pizza topping added at the end of baking, and is simply delicious in salads and sandwiches. It is important to buy fresh-cut arugula, with firm and tender green leaves. You should only wash arugula in cool water before cooking; otherwise it can be cleaned, patted dried and stored in the fridge up to four days.

In Season

January, February, March, April, May, June, July, August, September, October, November, December

Recipes with Arugula

Grilled Stone Fruit and Zucchini Salad with Toasted Almonds

Frances Wilson, The Field Kitchen

KIWI and WINTER CITRUS with ARUGULA, CRÈME  FRAICHE, and HONEY

Kiwi and Winter Citrus with Arugula, Crème Fraiche, and Honey

Josh Even, Tosca Cafe, featuring Four Sisters Farm.

Market Salad with Oregano Vinaigrette

Josh Even, Tosca Cafe

Quinoa Salad

Victoriano Lopez, La Mar Cebicheria

Articles about Arugula

December 01, 2006

Cruciferous Crops

Lucky for us, one of the most cold-tolerant plant families encompasses more vegetables than any other.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »