As it grows wild arugula’s leaves look different.  They are thinner and more jagged. The color is noticeably darker as well.

Arugula Sylvetta was introduced to North America by Puritan settlers during the 15th century, but it did not become a popular green in American diets until the 1980s. Arugula Sylvetta has been a staple ingredient in Mediterranean and Middle Eastern cuisine since antiquity, and with an increase in immigration from these countries during the 1980s, the popularity of cuisines from this area also grew. As locals became familiar with the ingredients used in Middle Eastern and Mediterranean cuisine, interest in the delicate and spicy green grew in many different regions of the United States. Quickly, arugula sylvetta became a part of haute cuisine, showing up on plates at high-end establishments throughout the country. The popularity of arugula sylvetta rema strong, as does the demand for new and exciting ingredients in the culinary field. This led Fresh Origins to create  Arugula Sylvette, an innovative creation challenging chefs to reimagine the way arugula sylvetta could be used on the plate..

Below are a few ideas you could experiment with in your kitchen:

• mix in any salad
• use in wraps
• make pesto or hummus
• top pizza with it
• add it to pasta
• use with burgers

Leave one seedling to grow per plant pod and these will sprout within 7-14 days and will be ready to harvest in 5-6 weeks. Rocket grows best at temperatures of 17°-23°.

The first leaves can be harvested about two or three weeks after planting, when they reach 50 to 60 mm  long. The smaller leaves have a more tender texture and delicate flavor than the larger leaves, which can be quite peppery and intense in flavor; cut the leaves just above the soil, removing the outer leaves first. By the time the plant develops flowers the leaves may be too bitter to eat, though the flowers are also edible and make an excellent garnish. The harvested leaves quickly lose their freshness and should be used within about 6 days. Before storing them, rinse the leaves thoroughly to remove any sand and dry them well. They can be stored in the refrigerator until ready to use.

If your Arugula starts to flower, you can use these edible little white flowers to garnish your dishes.

Plant in full sun or partial shade.Arugula can tolerate light frost, but if heavy frost comes, provide protection for the plant.For a continuous harvest, plant a new crop every 2-3 weeks until the heat of summer; arugula tastes best when grown as a spring or fall crop, since excess heat causes bitterness in the leaves. For a fall crop, plant the Eruca Sativa seeds in late summer.

Arugula also grows well as a container plant, or throughout the winter in a greenhouse or cold frame.