Rokula, often recognized by its more common spelling, arugula, is a vibrant, leafy green also known as rocket, roquette, or garden rocket. This peppery vegetable is a member of the mustard family, sharing lineage with broccoli, kale, and cabbage. Native to the Mediterranean, arugula has become a popular addition to diverse culinary traditions globally, appreciated for its distinctive flavor. Its quick growth and unique taste make it a favored choice for home gardeners and chefs alike.
Growing Arugula
Site Selection and Soil
Arugula thrives in well-drained, fertile soil that is rich in organic matter. An ideal soil pH for arugula ranges from slightly acidic to neutral, typically between 6.0 and 7.0. This versatile plant can be successfully grown in various settings, including traditional garden beds, raised beds, or containers. Incorporating compost or well-rotted manure before planting helps provide essential nutrients for robust growth.
Planting
Direct sowing of arugula seeds is the most common and effective method for planting. Seeds can be planted as soon as the soil is workable in early spring, often one to two weeks before the last expected frost. For continuous harvests, new seeds can be sown every two to three weeks until temperatures rise significantly. Plant seeds about 1/4 inch deep and 1 inch apart, thinning seedlings to 4 to 6 inches apart once they emerge.
Watering
Consistent moisture is important for healthy arugula growth and optimal flavor. The plant has a shallow root system, so the soil should be kept consistently moist but not waterlogged. Water when the top inch of soil feels dry to the touch, as insufficient watering can lead to a more peppery taste and premature bolting. Deep, even watering encourages stronger root development.
Sunlight Requirements
Arugula performs best with full sun, ideally receiving at least six hours of direct sunlight daily. However, it also tolerates partial shade, particularly in warmer climates or during the hottest parts of the day. Providing afternoon shade can help prevent wilting and slow down bolting when temperatures increase. Adequate light contributes to better leaf production.
Pest and Disease Management
Common pests that affect arugula include flea beetles and aphids. Flea beetles create small holes in the leaves, which can be managed with organic methods like applying neem oil or covering plants with row covers. Good cultural practices, such as ensuring adequate air circulation and avoiding planting where other Brassicas have recently grown, help prevent diseases. Inspecting plants regularly allows for early detection and intervention.
Harvesting
Arugula is a fast-growing crop, typically ready for harvest within 30 to 45 days after sowing. Leaves are best harvested when they are young and tender, usually between 3 to 6 inches in length, for the mildest flavor. The “cut-and-come-again” method is effective, where outer, more mature leaves are snipped at the base, allowing the inner leaves to continue growing. Regular harvesting can also help delay premature flowering.
Nutritional Benefits and Culinary Uses
Health Advantages
Arugula is a nutrient-dense leafy green, providing a range of vitamins and minerals while being low in calories. It is particularly rich in vitamins K, A, and C, all of which support various bodily functions. Vitamin K is important for bone health and blood clotting, while vitamin A supports vision and immune function. Vitamin C acts as an antioxidant, contributing to immune system support and overall tissue health. Arugula also contains calcium, potassium, and folate, which further contribute to bone health, nerve function, and DNA production.
Flavor Profile
Arugula possesses a distinctive peppery, slightly bitter, and nutty flavor. The intensity of this taste can vary based on the plant’s maturity and growing conditions. Younger leaves tend to be milder, while older leaves or those grown in warmer conditions often develop a more pronounced, spicier kick. This unique profile makes it a compelling ingredient in many dishes.
Versatile Culinary Applications
Arugula’s peppery flavor makes it a versatile ingredient in various culinary applications. It is commonly used raw in salads, often mixed with other greens to balance its intensity. The leaves can also be incorporated into sandwiches, wraps, and as a topping for pizzas. Additionally, arugula can be blended into pesto, added to pasta dishes, or wilted into soups and omelets. Cooking arugula typically mellows its pungent flavor.
Common Issues and Solutions
Bolting
Bolting refers to the premature flowering and seed production of arugula plants. This process is often triggered by hot weather, inconsistent watering, or plant stress. Implementing proper care practices, such as those outlined in the growing sections, can help delay bolting.
Bitter Flavor
The flavor of arugula can become excessively bitter due to factors such as high temperatures, advanced maturity of the leaves, or insufficient water. To mitigate bitterness, follow the recommended practices for harvesting, watering, and providing shade, as described in the growing sections.
Proper Storage
Freshly harvested arugula can be stored to maintain its crispness and flavor. After harvesting, rinse the leaves under cool running water and gently dry them, ideally using a salad spinner or by blotting with paper towels. Wrap the dried leaves in a damp paper towel or cloth, then place them in a plastic bag or container. Stored in the refrigerator’s crisper drawer, arugula typically remains fresh for about three to six days, though it can last up to 10 days.