Tuesday, May 26, 2009


Remember in the Presidential campaign when Barak Obama expressed a liking of arugula, and his opponents tried to use that against him, saying it made him an elitist. I'm not sure I've ever eaten arugula, but in honor of the President and by way of thumbing my nose at the clowns who tried to make an issue of it, I planted arugula in my garden over the weekend. Ha! Now I just have to figure out what to do with it.

Also planted tomatoes (Early Girl, Big Boy, cherry), a green pepper, watermelon, and a raspberry plant. That's it. Have green onions that return every year as well.


ericn1300 said...

Green onions are not perennials, they are just immature onions picked early. What you probably have is chives. The visual difference is that green onions have the beginning of a bulb in a rounded base that would become a full onion if allowed to grow and a chive has a straight shaft all the way to the base. Chives also have a purple, ball shaped flower showing up in early spring.

I don't know how arugula became elitist, the common name is mustard greens and has always been a po' mans salad ingredient. Arugula grows well here in Idaho as opposed to the “head lettuces” that don't hold up to our hot summers but they do like filtered sunlight and lots of water. They do well planted right up against your tomato plants were they will get just enough sun and lots of humidity.

Arugula is great on hamburgers but it will wilt rapidly when in contact with fat. When arranging your vegetable stack put the onion down first on the meat, then the arugula and top it with your vine ripened tomato. Place your top bun with condiments of your choice to the side and put them together at the last moment as the way you may have noticed most restaurants serve their burgers.

Alan said...

Given that description, yep, they're chives. Thanks.

And, thanks for the arugula tips. That's good to know. I'm hoping the arugula works out. It gets good water, but is the sun. I'll figure out some partial shade.

slfisher said...

Arugula is related to mustard but different. It's your basic bitterish green. Use it in salads. I've also had it in recipes with sausage and potatoes or pasta.

It grows into a giant hedge with a little encouragement.