It’s arugula season and arugula just happens to be my favorite green. To me it tastes like spicy peanut butter. Some varieties are much spicier than others although every variety has a nutty, aromatic flavor to it. Arugula contains calcium, vitamin A, and potassium, and is a good source of vitamin K which is nicknamed, “the blood clotting vitamin.”
Arugula is also easy to plant in a garden or even a window box. Plant seeds in early spring as soon as the ground can be worked and re sow every two weeks for a summer-long harvest. In hot weather, the plants will go to seed quickly and leaves will taste bitter, so pick young leaves and in the fall when the weather turns cool again, both young and mature leaves will taste great!
Here’s a wonderful recipe for Arugula Pesto. I like to spread it on toast, mix it into salads, dip veggies in it and use it as a condiment on sandwiches as well as a traditional sauce for pasta. Enjoy!
2 C arugula
1-2 cloves garlic
1⁄2 C olive oil
1⁄2 C artisan parmesan cheese OR 1⁄2 C walnuts
1⁄2 tsp. salt
lots of freshly ground black pepper
a gentle squeeze of lemon
Blend in a food processor or blender until smooth.