Surrey Arugula Seeds

Surrey Arugula Seeds

Surrey Arugula gets its name from Surrey, England. Surrey Arugula is a cross between astro arugula and wild arugula, taking the best from both and offering a quick growing plant that reduces risk of disease. This arugula is easily recognized by its jagged deep lobed leaves and strong peppery and mustard taste. It is similar in appearance and flavor to its parent plant, wild arugula, yet it grows more upright with heavily serrated leaves. Due to Surrey's fast growth, the risk of Downey Mildew is diminished.

Arugula has long been cultivated in Southern Europe and Italy and as early as the 19th century it was naturalized in North America.

The leaves are usually eaten raw but they can also be cooked like spinach or used as a topping. Like most salad greens, Arugula is very low in calories and is high in vitamins A and C.

Arugula is best grown in cool, moist conditions especially during the fall and spring months. In hot weather, it may flower, but don't worry, the flowers are also edible and have a great taste.

Arugula needs a lot of water and well drained soil. If the leaves are clipped from the outside of the plant it will keep growing and will produce 3-5 cuttings per year.

Organically grown in Colorado

Also available:
Arugula Seeds
Oregano Seeds
Culinary Herb and Spice Blends

Recipe for Pasta with Arugula and Goat Cheese Sauce:

Submitted by Alyson in Portland, Oregon

• A bunch of fresh Apollo Arugula
• 4 Springs Fresh Italian Parsley
• 1 8 Ounce container low-fat yogurt or sour cream
• 1/3 Cup goat cheese, crumbled
• Salt and Pepper to taste
• 1 lb. Fusilli noodles
• Grated Parmesan cheese, as garnish

1. Before preparing sauce, fill a large casserole dish with water, and bring the water to a boil.
2. Wash and clean well the arugula and parsley. Dry thoroughly.
3. Trim and chop both the arugula and the parsley.
4. Place the arugula and the parsley in a food processor. Add the yogurt or sour cream, goat cheese, salt, and pepper. Blend the ingredients thoroughly. Keep the sauce at room temperature until ready to use.
5. Add a pinch of salt to the boiling water, and cook the fusilli noodles following the instructions on the package. When the noodles are cooked, drain them, and place them in four serving dishes. Pour the sauce evenly over the top of each serving and add some cheese to each dish.
6. Serve immediately.

Companion Plants for Arugula : These plants will grow well with  Arugula

• Bush Beans


• Beets


• Carrots


• Celery


• Cucumbers


• Dill


• Lettuce


• Mint


• Nasturtium


• Onion Family


• Potato


• Rosemary


• Spinach


• Thyme

Repellent Plants for Arugula: Avoid planting these within close proximity to  Arugula

• Pole Beans


• Strawberries