Seeds of Garden Arugula for box and pot

• Packing / number of seeds: 2 g (about 900 - 1000 seeds)
• Sowing rate.
• Yield.
• Sowing period: Late March to early October outdoors in the garden, best done in April-May. Indoors in pots and planters sow throughout the year.
• Sowing period: No transplanting, direct sowing is recommended.
• Cultivation scheme: Grow indoors and outdoors, often in pots and planters, allowing 10 cm spacing between plants.
• 30 - 45 days.
• Fruit characteristics: Use the leaves, which have a characteristic intense aroma and refreshing taste.

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Семена на рукола The online garden centre semenata.bg presents to its numerous customers varietal seeds of garden arugula - an indispensable plant for all salad greens.

Because of its notorious aphrodisiac qualities, arugula has been known since ancient times and has been widely used since Rome and Greece, even though these plants were considered weeds at the beginning of their use as food. Today, its distribution spans continents such as Europe, Asia, Africa and the Americas.

Arugula is rich in beneficial substances including vitamins A, C, B1, carotene, potassium, sodium, iron, phosphorus, folate and pantothenic acid, antioxidants, fatty acids.

Garden Arugula is famous for its fleshy leaves, which have an unusual fragrance and spicy taste, both pleasantly hot and fresh. This is why the leaves are harvested while they are still young, when these qualities are less pronounced and appreciated for the preparation of dishes and salads.

Arugula is sown from early spring to late autumn, and it is best to do this in stages, because this way you will have fresh arugula leaves available all the time. It is best to pick the leaves once they have reached about 7 cm in length.

Garden Arugula is a plant that requires little care and one of its most valued qualities is that it can be grown all year round indoors in orangeries, greenhouses or even in pots and planters at home and on the terrace.

When sowing 400 grams of arugula seeds, you can sow 1 acre at a depth of up to 1 centimetre in temperatures exceeding 10 degrees Celsius. Arugula grows quickly and one week after sowing the plants have already sprouted under optimum conditions. It prefers loose and fertile soils, which should be watered regularly without overwatering.

Arugula leaves are mainly used in Italian food such as pizza, pasta of all kinds, sandwiches, risotto, in salads and in other dishes typical mainly of Mediterranean cuisine, but which have also become widespread in this country.

The characteristic taste of arugula gives personality to each dish in which the leaves are used. The prerequisite for its use is that it is prepared fresh and fresh, not frozen, dried or preserved, and that young leaves are used for cooking, not old leaves, which have a more assertive taste.

Arugula can be grown both outdoors and at home and is always a welcome fresh addition to any meal in all seasons of the year.