Arugula is a leafy green annual that grows to be between 1 and 3 feet whose tasty leaves are rich in potassium and vitamin C. Arugula grows fast, especially in direct sun. 

How to harvest: Pick only the outer leaves, so the plant remains intact and usable for weeks to come. This keeps the plant yielding lots of leaves. As the season ends for arugula, white flowers will appear at the top of the bloom stalk. These are edible as well, but they signal that the arugula plant should soon be cut back so new leaves can be harvested, and eventually, replaced with a warm weather crop.

How to prepare:Arugula can be steamed or sauteed on the stove to add to pasta or vegetable dishes, or added fresh to salads, sandwiches and even as a pizza topping!