In a world where every second person dreams of having their own garden on their windowsill, arugula has become a real star.
Its spicy, tangy leaves grace Michelin-starred chefs' dishes and home-cooked breakfasts, and it's easier to grow than you think.
If you haven't incorporated this greenery into your home yet, here are some tips to help you incorporate this greenery into your life.
Arugula loves balance: it likes light, but not scorching sun. The ideal place is a balcony with morning sun or a bed under a tree crown. Even in partial shade, its leaves will remain juicy and will not become bitter.
Almost any soil will do, the main thing is not to overdry it. It is enough to mix ordinary soil with compost, and in a couple of weeks you will see the first sprouts.
Arugula seeds germinate even for those who forget to water their cacti. Plant them in May, sprinkle them with a thin layer of soil, water them, and wait for the harvest in 20–25 days.
To keep greens on the table all summer, sow new seeds every three weeks.
In autumn, the bed can be covered with leaves: the arugula will survive the winter and will delight you in early spring. The main thing is to avoid weeds and water it every two days.
This green is a culinary chameleon. It is added to salads with avocado and pomegranate, put on hot pizza instead of basil, whipped into smoothies with apple and ginger.
Arugula is not afraid of experiments: try frying it with garlic as a side dish for steak or mixing it with cottage cheese for sandwiches.
And if you have too many leaves, freeze them in ice cube trays with olive oil: in winter, these cubes will liven up any dish.
Arugula is not just a fad, but an opportunity to eat fresh, save on buying greens and surprise guests with original recipes.
Start with a pot in your kitchen, and within a month you'll wonder how you lived without this spicy accent.
