Plants From Seed
Try something new this spring. photo: Renee’s Garden “Wasabi” arugula.
Something new and green that I’ll be planting come spring: wasabi arugula. It tastes just as snappy as you might imagine. And, while you probably won’t want a salad bowl filled with it, a few leaves on a plate of fresh mixed greens is delicious.
When my seeds came in the mail, I thought the packet was empty. When I opened and looked inside the packet, it was hard to even see those tiny seed. Traditional arugula seed dwarf these teeny tiny wasabi arugula seed by comparison.
Sow sparingly every 2 or 3 weeks from the earliest date you dare plant in your area. In my zone 6 SE Missouri garden, the plant did best in spring and fall.
I encourage you to grow this tasty new arugula variety. Once it is growing in the garden, you will think of many flavorful ways to use it in the kitchen. Add a few leaves to your own mesclun mix.
We tucked it into fish tacos, roast beef or tuna salad sandwiches, even topped a pizza with these greens as soon as it came out of the oven.
Hub pages has more information: How to grow organic arugula.
Buy the seed from Renee’s Garden. But don’t limit yourself to just one variety of arugula, I’ve tried several of Renee’s selections. My other favorite arugulas are “Rustic” and “Rustic Style.” “Wasabi” Arugula is a Renee’s Exclusive, a wild discovery that really does taste like it’s namesake.
Renee’s Garden has the best new thing in the early spring garden: “Wasabi” arugula. Photo: Renees Garden.
July 23, 2012
tomatoes, cucumber, eggplant, TAM pepper, onion, arugula
White Wonder cucumber, Grandmother and Uncle Ebb grew white cucumbers like this. They are small, non bitter, great slicer. Photo PBH
This arugula, is a perfect green to combine with lettuce. Tonights salad included the arugula, cucumber, tomatoes, red onion. I make my own salad dressing. Usually a lemon and olive oil is the start of a good homemade dressing.
TAM is Texas A & M jalapeno pepper. Less heat but all the distinct flavor of jalapeno. (The little red peppers on the right.) I’ll roast them, then freeze. That way they will be handy to add to salsa and chili.
Second season container plants
Patio planters are filled with salad greens and pansies. Expand your ideas about container gardens and planters. Grow leafy salad greens in full sun in spring and partial shade or shaded location in summer.
A living salad bowl at Southmoreland Urban Inn photo by PBH
I love the idea. Everything in this planter is edible. The mix of pansies and lettuce are a great idea. These flowers belong to the Inn Keepers at Southmoreland on the Plaza – an Urban Inn in Kansas City MO.
frillly loose leaf lettuce can fill a container with color and texture.
It gave me the idea to add the beautiful textures and shapes of lettuce into my planter and hanging baskets. I know you’ve seen lush baskets of ornamental sweet potatoes.
Sometimes by the end of summer, most containers have a few blank spaces. Toss a little red lettuce or beautifully textured arugula in the container.
Grow late season crops tucked in anywhere. Put a few seeds in an empty garden row or an unused container. Fall is a good time for second season or cool season crops.
Once an ashtray, this patio furniture is now a mini container garden.
The bonus is you get a home grown salad. Some lettuces and radishes can take a light frost. The soil is already warmed by the summer sun and crops will germinate quickly. Keep soil moist to encourage germination. Share your combination planters with us. Leave a comment below.
My neighbor came over this morning and said, “OK, Patsy Bell, I grew arugula. How do I use it?” Here’s what I had to tell my neighbor.
The English call it rocket; the French call it roquette, from the Italian rochetta. Native to the Mediterranean, arugula is a member of the mustard family (Brassicaceae). Its peppery mustard flavor makes it a favorite of mine in salads and mesclun mixes. I also use it in lettuce and cold pasta salads. In Italy, it is used as a pizza topping.
Add arugula to any summer salad. Photo courtesy Renee's Garden.
Pick the leaves while young. The flavor gets stronger as the leaves get older and larger. Home gardeners have the advantage with arugula because it is quite perishable. Arugula is used fresh or steamed in the way you might use spinach. Keep it close to the kitchen, so you can easily pick a few leaves for sandwich greens or add a bit to homemade pesto and salad dressings.
Arugula is slower to bolt than spinach. Add to pasta salads or homemade pesto.
Rich in nutrients, such as iron and vitamins A and C, and low in calories, your culinary imagination is its only limit in the kitchen. Because arugula is so versatile and comes in many varieties, don’t limit yourself to one variety or package of seed.
Arugula is said to have aphrodisiac powers. I’d like to know what you think about that.
Arugula is ideal for succession planting. Photo courtesy Renee's Garden.