Arugula Flowers: Delaying Blooming and Using the Flowers

Arugula seeds are always on my “to-plant” list. I enjoy the spicy, peppery flavor of the serrated leaves, harvesting them to add to salads and stir-fries, or to put on pizza. Arugula flowers are their own delicacy, adding a unique flavor to savory dishes. In this article, I’m going to share some tips on getting the most out of your arugula harvest, what to do with the flowers, and how to save the seeds to grow more.

Arugula is referred to by different names in other parts of the world. It’s worth noting because if you’re searching for seeds or recipes in countries outside North America, they may be hard to find unless you use the right terminology. Arugula’s origins lie in Mediterranean countries. In France, arugula is called roquette. The seeds are often included as part of <a href=«http://<a%20href=» https: mix>mesclun salad green mixes

, a blend that originated in the region of Provence that includes endive, chervil, leaf lettuces, and arugula.

In the U.K. (and Australia), the word roquette was shortened to rocket. In Italy, the word rucola derived from the Latin eruca. I could take you deeper down an etymological rabbit hole, but my point is there are many different types of arugula, which I’ll explain below.

Part of the mustard family, arugula is a cool-weather loving crop. Seeds are sown early in the spring, and can be planted consistently throughout the season for frequent, uninterrupted harvests.

As the weather warms up, arugula will continue to grow, but hot, dry weather will cause it to bolt. The plant will shoot up a long, leggy stalk, forming flowers and seed pods.

You may have noticed in photos or on seed packets that there are different colors of arugula blossoms. That’s because