Wild perennial arugula has a slightly stronger, more complex flavor and is slower growing than other arugula. Its peppery flavor adds a zing to salads but it is also delicious on pizza or as a pesto. Harvest as baby greens or grow to full size. A good container variety, and the flowers are edible, too! Recipe inside packet for wild arugula and walnut pesto.
Botanical Name: Diplotaxis tenuifolia
Days to Maturity: 30–50 days
Native: Asia and Europe
Plant Dimensions: 12″–24″ tall at maturity
Variety Information: 2″–6″ dark green, deeply lobed leaves with four to ten small lateral lobes and a large terminal lobe. Shaped much like an elongated oak leaf, with a distinct red midrib and veins. Flavor can be described as rich and peppery. Edible flowers are yellow.
Attributes: Good for Containers
When to Sow Outside: RECOMMENDED. 2 to 4 weeks before your average last frost date, when soil temperature is at least 40°F; ideally 50°–70°F. Successive Sowings: Every 3 weeks until 4 to 6 weeks before your average first fall frost date. Mild Climates: Sow in fall for winter harvest.
When to Start Inside: Not recommended.
Days to Emerge: 10–15 days
Seed Depth: ¼”
Seed Spacing: A group of 6 seeds every 6″
Thinning: When ½” tall, thin to 1 every 6″
Harvesting: For the mildest, best-tasting baby greens, pick leaves when 2″- 4″ long. Pick individually or cut off the plant at ground level. For the best flavor, harvest before plant begins to flower, unless you plan to eat the flowers.
This packet sows up to 280 feet. 1,600 seeds in packet.