A fabulous winter crop of arugula is just beginning on my lanai in various water-wise pots; some growing with lettuce, some in the strawberry patch and some I’m planning to plant with the other winter greens.

Arugula (Eruca Vesicania sativa) also known as Garden Rocket and Roquette, is a source for calcium. It is a very easy plant to grow and will quickly reseed itself for the next crop. Besides being a delicious salad ingredient with spinach and cabbage, arugula adds a spicy flavor to red-navel orange slices or a when tossed in a simple pasta dish. A real favorite of mine is making arugula pesto.

Arugula Pesto

Combine all ingredients, mashing together with a fork:

1 handful of Arugula leaves, coarsely chopped

1 small branch of moringa leaves, finely chopped (1-2 tablespoons)

2 tablespoons lemon basil or verbena leaves finely chopped

2 cloves of minced garlic

2 tablespoons extra-virgin olive oil

Add Kosher salt & freshly ground pepper to taste

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