Growing Pepper Arugula Indoors
Eruca vesicaria sativa
Arugula (Eruca vesicaria sativa) is a leafy green herb of the mustard family. Known also as rocket, Italian cress, roquette, and rucola, arugula has elongated dark green leaves that are lobed like the leaves of an oak. In the ground, the plant resembles a loose lettuce with long, slender leaves.
Arugula is related to both the radish and watercress, and the flavor of the leaves is similarly hot and peppery. The leaves can be between 3 and 8 inches (7.5-20 centimeters) in length, depending on the maturity of the leaf. Native to the Mediterranean region, arugula has been grown as a vegetable since the Roman era.
Arugula is very low in calories and is a good source of vitamins A and C, folate, calcium, and magnesium. It can be eaten raw, added to salads with other salad greens, or cooked.
Tips for keeping your arugula happy
Arugula likes to remain on the cool side, a well ventilated machine with a cool ambient temperature is ideal. Even, moist soil will reduce the risk of bolting. To harvest, cut the arugula greens with a sharp knife, garden shears or scissors.