芝麻菜Arugula

英名：Wild Rocket
學名：Diplotaxis erucoides
發芽適溫：20~23℃
栽種適溫：15~25℃
發芽所需日數約10天
從播種至採收：約30天 一、二年生草本植物，株高20~30公分，葉呈鋸齒狀，開黃花，新鮮的葉片具有芥末般的嗆味，是義大利料理中不可或缺的蔬菜
形態特徵 植株半開展，開花植株高40－170厘米、根系發達，主根錐形，粗大，淺生，根系主要分佈在20厘米深的耕作層。
莖直立，上部多分枝，光滑，多疏生剛毛。
基生葉簇生，具長葉柄，葉片橢圓形或長圓形，下部葉羽狀分裂，上中部葉無葉柄，具有1－3對裂片，頂裂片卵形，側裂片長圓形，葉面光滑，葉背脈有疏生剛毛，最大葉片長48.8厘米，寬10.2厘米，下部葉柄長10－12厘米，翠綠色，葉柄切面呈半圓形，葉片受損散發出芝麻香味，成長葉味苦。總狀花序，花瓣白色或淺黃色，上有紫褐色脈紋，花朵較大。
花果期3－4月。果實為長角果，緊貼果軸，長圓柱形，稍扁，頂端具扁平劍形的喙，直徑3－5毫米，長約3.5厘米。種子2室，種子多數扁圓形，呈黃褐色，千粒重1.5-1.81克。
產地分佈 原產於歐洲南部，我國西北、華北、華東、西南等地有野生或作為油料作物栽培。
部分地區多以采收種子供作藥用和采收嫩株供作蔬菜食用。

生長習性 喜溫和、冷涼、濕潤的氣候，具較強的耐寒能力，可忍耐短期－2℃以下的低溫，種子發芽適溫為25℃左右，植株生長適溫為20－25℃。植株冬性較弱，在春末、初秋均能開花結實。
芝麻菜對水分的要求較高，適宜的水分條件可促進植株的生長和提高葉片品質，但也較耐澇。
芝麻菜為喜光植物，陽光充足植株生長迅速，但也較耐陰。芝麻菜對土壤的適應性強，幾乎可在任何土壤中生長，但以土質疏鬆肥沃、保水保肥、通氣性良好的沙壤土或壤土為宜。
繁殖 栽培管理技術
⑴栽培季節及栽培方式 　
芝麻菜可露地栽培、水培或生產芽菜等，我國南方適宜在秋後至春季栽培，在冷涼地區週年可分期、分批播種，實現週年供應。在南方夏季需搭建降溫防雨棚，以防止烈日曝曬及暴雨沖刷。
⑵播種 　　
芝麻菜生長迅速，以直播為宜，但宜選擇肥沃、疏鬆、排灌水方便的土壤種植。播種前施足基肥，並輔以速效肥，畝施腐熟糞肥1000－1500千克，耙細、起壟作畦。
播種時可撒播或條播，條播按行距8－12厘米開淺溝播種，一般畝用種量250－300克。
播種後宜蓋黑色遮陽網或其他覆蓋物，並澆透水，3天後應及時揭開遮陽網等覆蓋物。
一般4－5天即可齊苗。采收小苗上市的，以直播為主；采收菜薹的，以育苗移植為主，移植株行距為20厘米×30厘米。
⑶田間管理 　
芝麻菜小苗具2－3片葉時可結合幼株采收間苗和定苗，拔去弱苗、劣苗，並清除田間雜草。
間苗完成後視植株生長勢追肥，追肥以尿素或復合肥等速效肥為主，每隔7天追肥1次。
在采收前5－7天不宜再追施糞肥水，以免影響品質。
芝麻菜對水分需求較高，在生長期應盡量維持土壤濕潤，除雨天外，均需要噴水，以保持葉片柔嫩、降低其濃烈的辛辣味和苦味。
⑷病蟲害防治 　
芝麻菜抗性極強，在秋後至春季栽培病蟲害極少。
一般常見黃曲條跳甲、小菜蛾危害葉片，可採用40.7%樂斯本乳油1500倍液、跳甲立殺600－800倍液等防治。
在高溫多雨的夏季栽培較易出現葉斑病，可選用25％多菌靈可濕性粉劑600－800倍液、斑即脫乳劑1000倍液等防治。
⑸適時采收
芝麻菜生長迅速，及時采收是豐產優質的關鍵。
芝麻菜可采收外葉、菜薹或拔除整株。
播後35天左右即可采收小苗上市，一般畝產1000－1500千克。
產品可分批、分階段上市，去除老葉、病葉、殘葉，切除根部，清洗，包裝好即可上市。
作菜薹采收的一般在移植或定苗後45天開始采收，畝產達1500千克。
觀賞應用 營養豐富，每100克芝麻菜嫩葉片含干物質6.52克、可溶性固形物2.61克、還原糖0.03克、蛋白質2.27克、纖維素0.64克、總酸0.06克、維生素C55.35毫克、β-胡蘿蔔素1.23毫克、鈣162毫克、鋅0.40毫克、鐵1.71毫克、錳0.30毫克、硒2.02毫克。芝麻菜種子含油量達35％左右，可加工製作菜籽油供食用。
同時，種子既具有降肺氣、利肺水等功效，也可用於治療喘咳痰多、久咳、水腫、尿少、尿頻等疾病。近年來醫學研究表明，芝麻菜還具有較強的防癌、抗癌活性物質。部分地區多以采收種子供作藥用和采收嫩株供作蔬菜食用。芝麻菜具有濃烈的芝麻香味，葉片似小蘿蔔或蕪菁。
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http://www.burpee.com/contentarticle.do?itemID=768
CAN I GROW ARUGULA?
Arugula grows best in cool, moist, well-drained soil.
Full sun is OK but light shade is even better during the hottest times. Climbing temperatures tend to produce leaves that are slightly bitter.
Arugula is very easy to grow and quick to mature .
perfect for both spring and fall plantings.
Sprouts in just 3 days! Ready to harvest in as little as 3 weeks.

PLANT HISTORY
Arugula use dates back to the first century, and in modern times has developed a strong following for the pungent, gourmet flavor of it's leaves. The peppery taste is a favorite ingredient in mescluns.

SEEDS OR PLANTS?
Since arugula is so easy and quick to grow, it's best to sow seeds directly in the spring garden after danger of heavy frost has passed.
Kepp sowing every 2 weeks for a constant supply of this flavor-packed green.

CULTIVATION
Arugula needs plenty of water to sustain it's quick growing habit.

GROWING TIPS
A little mulch will keep the plants cooler and prevent seed-set during hotter weather.

INSECTS & DISEASES
Arugula is rarely bothered by pests and diseases, but if concerned about possible pest problems you can cover the emerging plants with a floating row cover.

HARVEST TIPS
Harvest the arugula leaves when they 4-6 inches long. The fresh leaves will last up to 6 days in the refrigerator.

RECIPES & STORAGE
Arugula is fantastic fresh in any salad mix or just by itself. You can cook the larger, more mature leaves with other greens ? it has a very spinach-like flavor.
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資料來源
Arugula is one of those great, simple greens to grow at home.
Sow the seeds in a sunny location in succession plantings (approximately every 20 to 30 days) from early spring to fall.
Arugula performs best in spring to early summer. After that time, plant it under the shade of an "airy" tree (not dense shade), or under shade cloth.
It is not fussy at all, although too much drought and summer heat will cause the leaves to be smaller and more "peppery".
This plant does go to "seed" fairly quickly.
But use the flowers in your salads and collect seeds for future plantings. And if you make your "succession" plantings, then the new plants will be ready as the older plants are going to seed.

Harvest
To harvest simply pick the young leaves and the plant will keep generating new ones for months.
Older leaves are a bit tougher and hotter.
The flowers are small, white with dark centers and can be used in the salad for a light piquant flavor.

How to Store
Rinse the leaves in cool water and dry on paper toweling.
Wrap leaves tightly in plastic or a zip lock bag.
Best if used within two days.

Substitutes
You can substitute water cress for a simliar peppery flavor.
You can also use fresh baby spinach (but the flavor will not be the same). Also dandelion greens have a tart flavor but a bit more bitter.
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About Arugula
Arugula is an aromatic salad green.
It is also known as rocket, roquette, rugula and rucola, and is popular in Italian cuisine.

How to grow, use, and store.
Nutrition
Like most salad greens, Arugula is very low in calories and is high in vitamins A and C. A 1/2 cup serving is two calories

History and Lore
In Roman times Arugula was grown for both it's leaves and the seed.
The seed was used for flavoring oils.

On another interesting note,
Rocket or Arugula seed has been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD. (Cambridge World History of Food).
Part of a typical Roman meal was to offer a salad of greens, frequently Arugula ( spelled Arugola), romaine, chicory, mallow and lavender and seasoned with a "cheese sauce for lettuce"

Arugula Pesto
1. bunch arugula, stems removed (about 4 ounces)
2. 3/4 teaspoons of coarse or Kosher salt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Fill a large bowl with ice and add water, set aside.
Fill a medium sized saucepan with water and the 2 1/2 teaspoons of salt, and bring it to a boil
Add the arugula and as soon as the water returns to a boil, remove the arugula with a slotted spoon and place it immediately into the ice water to stop the cooking process.
Transfer the arugula to several layers of paper toweling or clean kitchen towels and allow to drain.
Roll up the towels and squeeze as much moisture as possible from the arugula.
Place the arugula in a blender jar and add the oil, 1/4 teaspoon of salt and the pepper and puree until the mixture looks like thick pesto.
There will be a small amount of oil on the surface.
Use immediately or transfer the mixture to a jar with a tight fitting lid if you are going to store it.
This will keep for at least 5 days, refrigerated.
Before using, stir the pesto to incorporate the oil accumulated at the top. Serve the pesto over some freshly cooked pasta or boiled potatoes.
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http://www.tastefulgarden.com/arugula.htm
To grow Arugula, the daytime temperatures must be cool (below 75 degrees) and it must get about 3-4 hours of sunlight a day.
Similar in form to lettuces it grows from the center sending new leaves from that point.
When the plant gets to a certain point in its life, (usually when the temperature heats up in early summer) a flower stalk will be sent up from the middle and no more leaves will grow.
The white flowers are edible but small.

To harvest Arugula, pick off the outside leaves at the base of the plant. Leave the center growing point intact for future harvesting.

To use Arugula in cooking, add fresh leaves to salads, it goes great with parmesan cheese and balsamic vinegar. It can also be put on pizzas or added to soups.
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資料來源Most vegetables (even tomatoes and peppers) require just 6 hours of direct sun a day.
Lettuce and arugula can thrive in less than that, and they can even be grown in dappled sunlight or shade.

You can grow lettuce and arugula in virtually any kind of containers--5-gallon buckets, wooden wine or whiskey half-barrels, even large flower pots.
However, you don't need two feet of soil depth to grow lettuce, so something shorter and larger would be ideal, such as the plastic commercial bus tubs used in restaurants to hold dirty dishes.
I even have one that has large holes in the bottom and fits into another, slightly larger tub--built-in drainage. (Look for them at restaurant supply houses.) A plastic dishtub would work, too, or even a (new) plastic cat litter box.
All of these are a nice rectangular shape and should be plenty deep. And they are small enough that you can pick them up and move them around--either into or out of the sun.
Remember: heat is the enemy of lettuce so you want to keep it cool.
Even a few days in the upper 80s or 90sF can turn your whole crop into bitter greens. They will look fine but suddenly taste terrible. This is very, very depressing.
Click here to read my previous post about shading lettuce and other plants.On the other end of the thermometer, lettuce is quite cold hardy, and can even survive light frosts. I had some uncovered lettuce subjected to 24 degreesF a few weeks ago, and it thawed out just fine once the sun hit it.
To sow your seeds, simply scatter them onto your freshly prepared soil and lightly work them into the dirt with your fingers or a rake.
You can also sprinkle them with a light layer of soil or compost--they don't need to be covered much at all.
Water well, then just sit back and wait, daydreaming of the beautiful bounty you are bringing to life.