![]() Diced leaves can even be added to dishes that call for cilantro or parsley, or mixed into pastas, side dishes, put on top of sandwiches, in wraps and/or added to soups. Take these 6″-8″ long leaves and slice them from tip to base into 1/4″ or thinner strips and sprinkle over your salad or mix in (think of it like your freshly ground peppercorn). I as a mother of five know that life can get busy, so if you fall behind on harvesting leaves when small and the plant gets more mature, that’s okay! It will be “spicier” or “peppery” in taste as a mature plant. Mature Full-Grown Leaves and How to Use Them ( Note: If you leave the center 3-4 leaves, it will continue to produce as a cut-and-come-again plant.) Arugula is often found in the produce aisle in salad greens mix and called “mesclun”. It is ideal for new home gardeners in building confidence of gardening skills as it grows quickly from seed (aptly nicknamed “Salad Rocket” in some countries) and can begun to be harvested off of and tossed into salads with other greens when the leaves are still young and small at 2″-3″ in length. It is chalk-full of beneficial nutrients (which we will cover later in case you wanted to know) while also being low in calories. ![]() I wanted to feature Arugula, because I just don’t think people understand how versatile this plant truly is and that it is beneficial in so many ways. You know how you go to a fancy restaurant and they bring you your salad course and before they leave your table they offer fresh pepper for your salad and with your permission proceed to grind cracked pepper onto your salad? Think of arugula as your cracked pepper of the salad world.
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