Arugula Rucola Selvatica

Arugula Selvatica means Wild Arugula.  Arugula Selvatica means Wild Arugula. This is a Franchi Special Selection, Restaurant Quality, selected for consistency and its assertive flavor. Compared to Cultivated Arugula, Wild Arugula is slower growing, ready in about 50 days, with more deeply lobed leaves, holds up to dressings or sauces better and has a more pungent flavo; a little bit of a pungent after taste just like a fine wine.This is the type of Arugula (also called Rucola or Rocket) that grows wild in the countryside around Rome. Seeds of Arugula selvatica are much smaller than Arugula Coltivata seeds, so the packet weight is smaller but still contains a similar number of seeds 

Arugula has been grown since Roman times, reputedly as an aphrodisiac, and is used widely in Italian cuisine. It's great as a salad ingredient, or simply eaten alone with a sprinkle of salt and a drizzle of olive oil. In Italy, it is often wilted over hot pizza or in pasta just before serving. Ischia, an island in the Bay of Naples, has a traditional digestif liqueur made from arugula, called rucolino. Arugula pesto is made just like basil pesto, and is a good substitute when the weather is too cold for basil. Arugula survives low temperatures and is usually the first and last salad green in the garden. Under row cover, it will survive all but the coldest winters.  Remember the Arugula for your Italian Heirloom Garden. 50 days

Arugula fans must try this one. This is the real deal, with delicately serrated leaves and a stronger, more pungent arugala flavor. Great mixed in with a salad or on its own.

Sprinkle seeds about an inch apart. Replant frequently for a long season of harves as there are plenty of seeds.  Arugula selvatica has 3,000 seeds per gram so 3-gram packet is about 9,000 seeds.