(40 days) Once a rare delicacy, Arugula is now part of the American dinner table. It is easy to grow, but prefers some shade in the hot summer months. Plant every few weeks to harvest over many months to come. Plants reach about 2-1/2′ tall and 1′ wide, with leaves best cut at 2″-3″ long. The tender young leaves have a robust, peppery flavor that is a pleasant accent in tossed salads or served alone with vinaigrette dressing. Cut just what you need for the next meal – each severed leaf stimulates production of more foliage, so a single plant can keep producing aver a long season – but keep the flowers trimmed off. The delectable flavor of the young, tender leaves is peppery and mustardy, with a palate-cleansing zing! Great in pesto, too – just don’t let the leaves get too big because they will lose their tender texture with maturity and the peppery flavor will be intense!