|Creamy blossom and bronze buds of bolted arugula|
Arugula is a hardy green by most standards. It sprouts up fast even in wet, cold weather. It refuses to die back in the fall when frost flattens most of the rest of the garden. And now (it's a biennial), it has bolted, getting ready to make seeds for the next time around. The blossoms have four, leggy petals in creamy yellow. I'm sure they are good to eat.
|Tossed with rosemary olive oil, white balsamic vinegar, salt and pepper.|
So I collected flowers and leaves for our salad. Romaine, chard and sorrel were the other players. It was delicious. FYI: the flowers are sweet and fragrant tasting, not peppery like the leaves.