Arugula is an annual plant which grows 8in- 3ft.(20-100 cm) tall. The elongated, dark green leaves are lobed with four to ten small oblique lobes and one terminal lobe. The flowers are structurally typical of the Brassicaceae family. They are ¾- 1 ½ in. (2-4 cm) in diameter and form a flattish cluster. Arugula has four flower petals which are creamy white with purple veins and yellow stamens. The fruit pod is (1/8-1/4 in) 12-35 mm long and contains several edible seeds

Cultivation and ideal location- Prior to the 1990s arugula was commonly harvested from the wild where it flourishes in dry, disturbed ground. The wild variety has smaller, spicier leaves than the cultivated type. For modern cultivation, arugula is best sown directly into the garden bed or container where you intend to grow and harvest from. Arugula seeds prefer fertile, loose and cool soil with a temperature range of 40-55 F (4-13C) and a slightly shaded area to grow. However, it is extremely hardy and will grow almost anywhere where adequate water is available. It is very invasive and easily self-seeds. Ideal soil pH is 6.5-7.

Harvesting- Arugula germinates in 3-10 days and is ready to pick in about 40 days. Pick young, tender leaves. Larger leaves get tough and bitter tasting. Leaves can also taste bitter in warmer weather. Eat fresh or cooked like spinach.

Parts used- leaves, flowers, seedpods, and mature seeds are all edible. The flowers are often used as an edible garnish. Younger leaves are tender with a mild taste suited well for salads. Older leaves have a more intense flavor and tend towards bitterness. The older leaves are more appropriate for steaming or sautéing.

Uses- in the United States arugula, with its strong, peppery flavor is most commonly used as a salad green or an ingredient in pesto. It can also be cooked as a vegetable to serve with pasta or meat. In Italy, it often tops pizza and is added either just before pulling from the oven or immediately after baking.

Nutritional Properties- Arugula contains several important vitamins: A, C and the naturally occurring form of B9, folate. It is also a good source of potassium, calcium and magnesium. A digestive alcohol made from arugula, rucolino, is frequently enjoyed after meals on the island of Ischia in the Gulf of Naples. Medicinal oil is extracted from the seeds. Arugula has general tonic, diuretic, and aphrodisiac qualities.