Arugula is still my favorite weed, and this is the right time of year to get your seeds and scatter them in a likely spot. Keep the ground moist and wait for spring.
This is an old post and I’ve gone low-carb since then so now I enjoy my arugula in salads or sautéed, with some garlic cooked in and crumbled feta on top.
At times I’m very surprised by what grows well in my high desert garden. I wouldn’t have guessed that arugula would not only grow well but would naturalize and happily spread itself about. Arugula is my favorite salad green, and I’ve learned to love it for cooking too. Something about its tender nutty sharpness is like watercress gone to heaven. It likes cold weather, and manages with surprisingly little water.
First, get your seed. I don’t recommend the wild-type often sold as “sylvetta” because the leaves are small leading to low yield, and in dry conditions it can get too sharp to be pleasant. Try to get the type designated as ‘cultivated” or the named variety Apollo, although the latter lacks the frilly leaves that make such a nice show on the salad plate. In winter or very early spring, scatter the seed in drifts on prepared ground and rake…
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