My arugula has bolted but the simple blossoms are endearing. Specialty Produce has an inventory of 50 units today. Read more about arugula blossoms there. I delivered a bouquet of my organic, rain-washed arugula blossoms last week to Little Lion Cafe near me in Point Loma. (Check their luscious photos on Instagram @little_lion_cafe). They received them enthusiastically since they sometimes purchase arugula blossoms from Specialty Produce. Here’s some of the uses suggested on the Specialty Produce website.

Arugula blossoms are perfect for use in raw preparations as a finishing herb. Add to green and grain salads or float atop chilled cream based or clear soups. Incorporate arugula blossoms and fresh herbs into butter, sour cream or soft cheeses to make an attractive spread for bread and crackers. Add to dough for savory breads such as focaccia, tortillas and parathas. Use as an edible garnish on frittatas, quiche and scallops or add to brine when making pickled vegetables. Arugula blossoms compliment parmesan cheese, feta cheese, goat cheese, balsamic vinegar, lemon, mint, cucumber, tomato, fennel, pears, grapes, prosciutto and roast beef. 

So maybe let your arugula bolt.

Curious fact from the Specialty Produce website: “The Romans believed arugula and its blossoms had aphrodisiac properties, as result of this, the Roman Catholic Church forbade the growth of it in monastery gardens.”

Check the Specialty Produce website for recipes using arugula flowers.

And you can grow arugula in a container. I often do that in the summer months so I can move it around to give some afternoon shade.