Arugula, also known as rocket, is a peppery-tasting green native to the Mediterranean  where is grows wild from Portugal’s shores to inland Turkey. Its refreshing bite and delicate leaves make it a culinary favorite. An excellent source of Vitamins K, A, C and folic acid, arugula also contains essential minerals including, potassium, iron, calcium, manganese, zinc, copper and magnesium.

This  green may be grown as an annual or a perennial. Give it a try in a tub on your porch–only 30-40 days growing time when planted in the spring or fall (a cool season crop).  Wild arugula, pictured here and sold by the bunch, can take some stove or oven heat with the coarse outside leaves holding up to a braise.  For salads, I choose the smaller leaf arugula that is bright green, sold in a tub. Go Girl Organic is my brand in Seattle.  In a plastic clamshell, these serrated delicate leaves will last for over a week. Once they yellow, they are ready for the compost bin.  But save that tub– it makes a great organizer that keeps bits of vegetables fresh for a week!!