Arrugula (Eruca sativa Mill) is one of the “designer” greens
that has been
around for centuries and is coming back into vogue with the
salad crowd.

Known as roquette, rocket, garden rocket and rocket salad in
America, arrugula is also
called white pepper in England.

The name “rocket” derives from the French “roquette,” a
diminutive
form of the Latin “eruca.” While it was most commonly known as
roquette for many
years, the term “arrugula” appears more often now.

Arrugula is a low-growing (8 to 24 inches) annual with dull
green, deeply cut, compound
leaves. The edible leaves have a distinctive spicy, pungent
flavor resembling horseradish.

The plant belongs to the Cruciferae family and is a close
relative of the mustards. Its
zesty leaves are used in a young, tender stage in salads and
sometimes cooked as a
potherb.

Early writers called arrugula “a good salad herb, but it
should not be eaten
alone.” Ancient Egyptians and Romans both thought the leaves in
salads to be an
aphrodisiac.

Arrugula seems to do quite well in some U.S. home vegetable
gardens. Seed company
catalogs often list the seed, usually as roquette under the
category of herbs.

In Georgia, arrugula is best grown as a cool-season vegetable
during the same season as
radishes: fall, winter and spring. It matures from seed in two
to three months. Very warm
temperatures cause it to bolt (go to seed) rather quickly.

In the garden, thin seedling plants to three to four inches
apart in rows 12 inches
apart. Fertilize and follow recommended practices for commonly
grown vegetables. Few pests
bother roquette, perhaps because of its pungency.

Harvest the leaves a few at a time, so others will continue
to sprout from the main
stalk. Use the leaves when they’re young and tender.