All are to be grown in reasonably moist, fertile soil. Cress, Corn Salad, and Arugula should be sown in place in late winter through mid-spring and harvested before hot weather, or in early fall for a late fall harvest. Mustard greens may be grown in the same way, but often give a harvest well into the summer heat. Collards may be started indoors and set out as transplants 2-4 weeks before last frost date in spring for a summer harvest. Or direct seed in the garden anytime until mid-summer for a fall harvest. A miscellany of crops is offered here. Each is unique; some are warm-growers, others revel in very cool weather. What they all have in common is their diversity of flavors and textures—too good to miss!
(Diplotaxis erucoides) About 35 days to maturity. For those chasing the unmistakable tingle and mouth-watering flavor of true wasabi, look no further than the Wasabi arugula, a leafy crop that is becoming popular in Japan. The 4-8 inch tall plants with unassuming, softly serrated leaves are a delightfully spot-on replacement for that pungent horseradish-y condiment that is so loved with sushi. The Wasabi arugula is perfect for salads, for topping sandwiches and is so open to creative culinary interpretation! This short and stout plant is quick to mature, but also fairly quick to bolt; sowing multiple successions and eating the delicious flowers will help you enjoy this plant for a longer season! Wasabi arugula also provides much more vitamins A and C than other arugula varieties, which may be thanks to the fact that it is a different genus and species from traditional arugula.