Arugula

#argula #salad #spring #vegetablegarden #harvest #nature #vegetable #garden #greenhouse

Arugula is one of many spring sowings. We will harvest it a little later… And benefit from its taste, its aroma and its quality… Close-up on the Arugula!

Arugula

In the spring, from February to June, depending on the varieties and regions, lettuces are sown.

You will tell me that in the spring, there is a bit of everything to do in the vegetable patch and in the garden… That’s not true! But choices had to be made.

For seeding enthusiasts, the list is long, you can start with

Which salads to sow from February lettuce of course. Continue with endives, chicory, lamb’s lettuce, escarole, batavia.

And if sowing does not suit you, you can also find young plants, in micro-clods, you can find them between 0.25 and 0.80 euros in garden centers.

It is important to choose varieties adapted to the season and to grow them indoors or under cover if the temperatures are still too cold to plant them outside.

And as stated above, we’re going to focus on arugula. A salad with character! Which grows quite easily and which gives us very pretty flowers… In addition!

History of arugula

Arugula (Eruca sativa) has long been called “eruce” in France, as its Latin name.You probably know it, it is a rustic and very refreshing salad. The plant is approximately between 30 and 60 cm high. Its small fleshy leaves of 3 to 5 cm are of a beautiful dark green, and are mainly divided into irregular and unequal lobes. That’s it, does that speak to you? It is quite often found in pizzas… Among other things…Arugula is a herbaceous plant native to the Mediterranean Basin. It was eaten by the Greeks and Romans and has continued to be popular in Mediterranean cuisine for centuries. Arugula is often used in salads and sandwiches, due to its slightly bitter and pungent taste. Clearly, it can be added a little to all dishes, depending on your imagination! Arugula leaves are also rich in nutrients such as vitamins A, C, and K, as well as minerals like iron and calcium. If you want to lose weight, you will find arugula in almost all diet recipes. It’s top-notch food!

Nice Arugula!

The flowers of the arugula are small and white, a little cream. They are gathered in inflorescences and form very pretty bouquets. Arugula grows best in warm, sunny climates with well-drained soils. Arugula seeds can be sown directly in the ground or in pots and the leaves can be harvested as they grow for immediate use or for future storage. In general, arugula is an easy plant and you can place it here or there in the vegetable garden. Its needs are not many and with a good mulch, you will limit the chore of watering.It is perfect in modern vegetable gardens, where everything is mixed together. No need to place it in a well-aligned row. A few seeds in the “holes” left by other plants, and you will have the pleasure of discovering rockets everywhere!It is a plant that can contribute to the plant cover if the vegetable garden is a little sparse in places.And in addition, it will also have fun in a planter, on the balcony.I almost forgot… For sowing, it is from February indoors or under shelter. Outside, wait until the risk of frost has passed. If you can, grow it out of direct sunlight, as it can quickly soften and lose its flavor with too much heat.

Recipe

Here is a simple recipe to share with friends. I offer you a salad of arugula, peaches and parmesan. Just the name makes you want…To make this salad, you will need 100 g of arugula from the garden… Of course! Two peaches cut into quarters, 50 g of grated parmesan, two tablespoons of olive oil, a tablespoon of balsamic vinegar, salt and pepper according to your taste!In a salad bowl, combine the arugula, peaches and Parmesan. Until then, it’s not too complicated!In a small bowl, combine olive oil, balsamic vinegar, salt and pepper.And after ? Pour the vinaigrette over the salad and mix well!And we eat it all at noon, just out of the garden, after the harvest, it’s even better!You see, this recipe, it’s simple, it’s reserved for gardeners who don’t often cook… And what’s more, it’s very good!

Roland Motte… Gardener!