The versatile rucola plant (arugula, rocket, roquette) grows year-round in the soil or in pots, and can handle low temperatures. Their bee-friendly flowers are yellow and edible.
How to use it
Rucola leaves are a good source of calcium, iron, and vitamins A, C, and K. They have a distinctive peppery, slightly bitter flavor that livens up salads, sandwiches, pesto, and even pizza. Tastes great together with parmesan cheese.