Great wasabi flavor.
Wasabi arugula gives the same nose-tingling sensation as the wasabi condiment used in Japanese dishes. Leaves are spoon-shaped with a toothed margin. This variety is very quick to bolt in extreme heat. The harvested growth points add a unique punch to salad mixes.
• Edible Flowers: Harvest the yellow flowers as they appear. Sprinkle them over salads or add to vegetable stir-fries. Flavor is spicy and nutty. Popular choice for brightening up salad mixes.
CULTURE: Arugula prefers a pH range of 6.0-6.8 in full sun to part shade. Arugula prefers cool conditions and is hardy enough to over-winter in many locations from late summer and early fall sowings. It is also well-adapted for growing in cool greenhouses and high tunnels for winter production.
HARVEST: For bunching, cut just above Rockwool level. For baby leaf, clip leaves for cut-and-come-again. After plants flower, the leaves can still be used but taste is sharper. Flowers are also edible.
SCIENTIFIC NAME: Eruca sativa, Diplotaxis spp.
SEED: Wasabi Arugula from Johnny’s Selected Seeds
