Think yourself Insignificant?

YOU ARE CORRECT

Because Arugula is on my mind.

Potentially, you know what it tastes like.

But you know nothing about it. I will let you know how to grow it but before I do…

I will let you admire it’s flower. Deep Red Wine Colored veins running through off-white petals.

Tomorrow, you will stop by a garden nursery and purchase some organic seeds.

Much like Kale it is rich in antioxidants, that can reverse damage to your cells and will reduce the risk of certain cancers. Vitamin K and other dietary minerals are running through those veins.

Both the leaves and seeds are edible and have a subtle peppery taste.

Arugula can be added to salads, omelettes, pasta dishes and pizza.

I am more creative and just eat it raw. HERE is my process. I go stare at it for a bit, take a picture or two, take a couple leaves off and chew them.

TO GROW IT YOU NEED:

1. Slightly Acidic Soil. I strongly recommend Garys Acid Mix. Gary is an expert of his craft and owns Laguna Hills Nursery in Santa Ana.
2. Place it in the shade. (Not strictly necessary in cooler climates) Primarily, You want it to produce the leaves and not go to flower right away. They will grow and last in cool weather 50-65F. From my experience, best time to grow such Leafy greens as Arugula is in the Winter time if you are in California. It can be as much as 10 degrees cooler in the shade.
3. Water. WATER. WAAAATTTTEER.
4. I don not use many fertilizers, but Aged Chicken Manure will work wonders.

If it flowers, BE NICE. LET IT. It will produce the seeds, which you can grind up and add to your dishes.

Happy Arugula time!