Arugula

Arugula brings peppery leaves to salads, sandwiches, pizzas, pasta, and cool-season meals. Wild and cultivated forms differ in leaf shape, heat, and speed, but both grow quickly and offer repeated harvests.

Direct sow in cool soil, harvest young for the mildest flavor, and make small repeat plantings. Let a few plants flower for edible blooms, pollinators, and seed.