Diplotaxis tenuifolia Heirloom Kitchen Herb Spring/Summer/Fall harvest Can handle light frost Container Friendly Pollinator friendly Half-hardy Perennial We import rustic arugula seed from Italy, where cooks prefer its deeply indented, dark green piquant leaves for savory dishes like pizza or pasta. You’ll find the leaves’ tangy flavor is similar to regular arugula, but more intensely concentrated. The arching, deeply cut, leafy stems also grow more slowly and hold longer in the garden than the common variety. Cut the abundant leaves for months of delicious harvests and enjoy its pretty little yellow flowers as spicy salad garnishes. Seed Count: Approx. 1000 / Weight: 0.5 grams Plant In Sun/Shade Planting Depth Space Seeds Days To Germinate Mature Height Feb. – AprilAug . – Sept. Full sun orpart-day shade 1/4 inch 1 inch 7 – 14 days 8 – 10 inches EASIEST TO START OUTDOORS Plant seeds in early spring or in late summer for a fall crop. Sow seed as thinly as possible, cover 1/4 inch deep and firm soil gently over seeds. Keep seedbed evenly moist until seedlings emerge in 7 to 14 days. THIN OR TRANSPLANT Thin seedlings 5 to 6 inches apart when plants are large enough to handle. GROWING NOTES Long lasting rustic arugula stays leafy so you can harvest all season long from the same plants. Harvest individual leaves at 4 to 5 inches long, or cut bunches of young tender leaves as needed. Keep little yellow blossoms pruned back for best leaf production or use for tangy edible flowers. Rustic Arugula will winter over in mild climate areas, but make a fresh sowing each spring for best quality.
