“Plant after danger of frost”

These are demoralizing words for us New York gardeners to hear in spring. The snow storm this past weekend didn't help our morale. While Mother’s Day is always a safe bet to put tender plants in the ground, who wants to wait until then to sow some seeds?

Many enthusiastic gardeners get their seeds started indoors, but I don’t have the time or patience or sunny window to do that. Still. There’s a couple of seeds I can trust to the cool, black dirt of my veggie garden. My favorite is Arugula.

Pictured here are stalks that I saved from last year's harvest. I let the the seed pods dry and stored them in an envelope in a dark drawer. When I have one of those little silica gel packets from a pair of shoes, I'll throw that in the envelope with the seeds to keep them dry. Here's a good video on seed storage.

As you can see, every little pod has lots of seeds in it. And the best thing is that this is a cool weather-lover that will sprout and give you some big flavor in your dishes in just 4 weeks. I like to plant the seeds in the front of my garden with that in mind. While the plant can and does get as tall as a tomato, I like the look of the highly cut leaves that appear almost fern-like. It makes a nice border if you keep it trimmed (by eating, of course). You can plant a couple in the back to let grow up tall and go to seed. Left alone, they will even self-seed, just like kale. Another decorative green that can be grown for it's beauty as well as taste and nutrition.

If you've not had the pleasure of tasting it before, the first thing you’ll notice when you bite into arugula is its peppery, slightly mustard-like taste. It’s sharp and spicy. A little goes a long way. I recently learned that the unique flavor comes from compounds called glucosinolates, which also contribute to its health benefits - see below. It’s the perfect green for those who crave something with a little more tang in their salads or sandwiches. I've included a delicious recipe that mirrors a unique pizza we used to love to get at the Gilded Otter in New Palz (a micro-brewery now under different management). Of course, you can also make this pear, feta, caramalized onions and arugula combo into a delicious salad, but putting it on top of a pizza dough is fun and different.

So go ahead and get started. It's always a good idea to plant in progression. Try a line this week and another in two weeks. That way your harvest will be extended. Don't wait too long though, these plants do best in the cool weather and will bolt to seed when it gets hot out. That turns the leaves bitter and then you'll miss out on all these health benefits:

• Rich in Vitamins and Minerals: Arugula is a great source of vitamins A, C, K, and folate, which are essential for everything from skin health to immune function.

• Low in Calories: If you're watching your calorie intake, arugula is a fantastic addition to your diet. With only about 5 calories per cup, you can pile it on without worrying about your waistline.

• Packed with Antioxidants: Arugula contains high levels of antioxidants, particularly glucosinolates, which are believed to help protect against certain cancers. It also contains beta-carotene, which supports eye health.

• Supports Digestive Health: Thanks to its fiber content, arugula is a great way to promote healthy digestion. Fiber helps keep things moving through your digestive system and supports a healthy gut microbiome.

• Anti-inflammatory Properties: Arugula has compounds that may help reduce inflammation, which is linked to various chronic conditions like heart disease and arthritis.

Happy Planting!

"And into the garden I go, to lose my mind and find my soul"