Wow, seems that organically grown arugula is a whole different species from the commercial stuff, it tastes peppery and nutty with very little of the bitter taste.

I liked it so well that after I pulled out most of the overgrown bolted patch, I planted a new patch.

Here are a couple of questions for anyone who has more experience:

Can you eat the flowers like pak choi flowers? Every morning I eat a couple of the pak choi blossoms. Wondering about arugula.

Can you cook the flower stalks?

Thanks,

Maggie

Another big-time arugula fan here!

I've never eaten the flowers or cooked the stalks, but I do cook with the leaves regularly. They're great tossed with pasta & in vegetable stirfries.

There are a number of varieties/cultivars of Arugula these days - most from Italy. Check out the company "Seeds of Italy". They're not only terrific to deal with, but carry quite a few unusual Italian & other European veg varieties. I particularly like their Arugula & Broccoli Raab varieties.

I agree, add lots to your pasta sauce...I first had it 10 or more years ago and have been hooked since then...I also don't know about the stems or flowers...Another thing I add to my pasta sauce is cilentro and lots of it and garlic....Give it a wonderful flavor..Don't forget the red hot peppers for a real punch..