I sowed my first arugula seeds after returning from Italy in 2004. Italian seed packets unlike American ones have a hefty farmer amount of seeds. I noticed the ungainly hairy weedy leaves on the cover and wondered why I hadn't gotten the more refined arugula sylvetta with the pointy leaves. But since I had fistfuls of seed, I threw a bunch of seeds on bare patches of soil, handed out the rest to neighbors and friends. Mostly I forgot about them until they popped up everywhere- germination rate is high.This "rucola coltivata" I must say is a fantastic no fuss winter shade crop and can supply you for months. The baby leaves have cheered up many a cold drizzly Northern California day with their peppery taste of green. Never buy wilty grocery baby argula again! They taste best with a balsamic vinaigrette which has the effect of neutralizing some of the spiciness. When the leaves get older, they are tasty as steamed greens drizzled with olive oil and served with shaved pecorino. Great in omlets, pastas, prosciutto sandwiches, on and on. The ivory magenta flowers are sweet to eat and who doesn't want a little floral pizazz to their salad plate. Finches delicately nibble on them. Chickens go crazy over them.
Finally when the arugula dries to hay, I sit outside, hull the seeds for giving to friends. The stems we cut it and use it for chicken bedding. What could anyone want more out a salad green.
