The oyster mushroom gets its name from its cap which, some say, resembles an oyster. The stem of the oyster mushrooms is perhaps more distinct; it unfurls something like one of those old-time paper lady's fans. The oyster mushroom has...

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Flowering Arugula

Arugula is pungently peppery and well matched to milder salad greens and endive. Certainly, you can serve juvenile arugula on its own.

Arugula flowers bring the same peppery dash to a salad and some wonderful color as well. Arugula flowers are white pinwheels with burgundy center stripes and veins.

You can use arugula flowers as a salad or soup garnish. You can even mix them half and half with spring mesclun for a zesty side salad.

Arugula is sometimes called rocket, maybe because it grows from seed to maturity so quickly. It’s a cool-weather green. You can sow it in late summer, cut several leaves in the fall, and let the plant sit through the winter—even under the snow. In the spring, the plant will take off and bolt—or set flowers.

The arugula flowers you see at the farm market this spring got their start last fall.

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Arugula

Arugula, young and tender, will have a nutty and slightly peppery flavor. Use arugula as a salad green alone or in combination with other greens.

In Italian salads, arugula is often combined with radicchio and paler lettuces. In the mesclun salads of Provence, arugula is one of the zestier greens mixed with baby lettuces and herbs. In California, baby arugula is often mixed with other baby greens.

Arugula also is used as a sandwich filling, and whole arugula leaves make a tasty last minute addition to potato and lentil soups.

The taste of arugula has been described as nutty, tangy, peppery, and mustard sharp. That’s because as arugula matures its taste grows hotter. Mature arugula should be used with discretion.

Late summer into autumn is the time to find fresh arugula at the farm market. You might find it under a few of its other names: garden rocket, rocket salad, rucchetta, rughetta, rucola (the Italian name), and roquette (the French name).

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Arugula: The Zesty Rocket

If there was a late night commercial for a salad green that could transform your salads from "bland to zesty", chances are the green on the screen would be arugula.

The taste of arugula has been described as tangy, peppery, nutty and mustard sharp. You get the picture: arugula is the "mild" transformer.

Late summer is the time to find fresh arugula at the farm market. You might find it under a few of its other names: garden rocket, rocket salad, rucchetta, rughetta, rucola (the Italian name), and roquette (the French name).

The deep green arugula leaf is slender, elongated and multilobed and can ressemble an oak or dandelion leaf at varying stages of maturity. Arugula seed can be sown from spring to summer and is ready for harvest in four to five weeks. It grows just about anywhere but prefers moist, fertile soil. Since it grows well under cover, a harvest need never be far off.

In Italian salads, arugula is often contrasted against red chicory and paler lettuces. In the mesclun salads originating in Provence, arugula is one of the zestier greens mixed with baby lettuces and herbs. In California, baby arugula is often mixed with other baby greens.

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Flowering Arugula

Arugula

Arugula: The Zesty Rocket