Arugula, also known as rocket, is a nutritious green that thrives in various climates. Harvesting its seeds is essential for future plantings. In this guide, we’ll explore how to collect arugula seeds efficiently.

When temperatures rise, arugula tends to bolt, which means it starts producing seeds. This process is natural, but if you want to enjoy more of your greens, harvest them before they bolt. Plants like arugula will produce more leaves if you pick them frequently. However, if left unattended, they will begin to focus on seed production.

Selecting the Best Plants for Seeds

Choosing plants with desirable traits ensures better crops in future seasons. Look for arugula plants that are slow to bolt, have a delicious flavor, and show resistance to pests. These qualities will be passed on to the next generation, giving you a robust and tasty crop.

As arugula begins to seed, it grows taller and produces a stalk with white flowers. These flowers will eventually turn into seed pods. The process starts with blooming and progresses to pod formation. Once the seed pods are brown and dry, they are ready to be harvested.

Harvesting Seed Pods

To collect the seeds, follow these steps:

Wait for Dry Pods
Ensure the seed pods are completely dried and browned on the plant before cutting them off.

Cutting the Pods
Use sharp scissors or garden shears to cut the seed pods and stalks from the plant.

Extracting Seeds
Gently squish the dried pods to release the tiny black seeds. If they are ready, the pods will open easily.

Separating Seeds from Plant Matter

After collecting the seeds, it’s crucial to separate them from any remaining plant material. Lay the seeds on a flat surface, such as a sheet or a tray, and carefully remove any debris. Ensuring that the seeds are free of plant matter helps prevent mold and ensures better storage.

Drying and Storing Seeds

To preserve arugula seeds for future planting:

Final Drying Stage
Place the cleaned seeds in an envelope or jar. Ensure they are completely dry to prevent mold growth.

Storage
Store the envelope or jar in a cool, dark place. Properly stored seeds can last several years and will be ready for your next planting season.

Conclusion

Collecting arugula seeds is a rewarding process that ensures a continuous supply of this flavorful green. By selecting the best plants and following these simple steps, you can successfully harvest and store arugula seeds.

Sources

Seed Savers

EpicGardening

Grow Lacrosse

Artichokes, a member of the thistle family, are a unique and intriguing vegetable that often gets overlooked in the culinary world. With their distinct shape, thorny leaves, and hearty texture, artichokes offer a delightful flavor and a host of health benefits. On our farm, we’re very happy to have artichokes growing wild.

About the Plant

Artichokes are actually flower buds that are harvested before they fully bloom. They are native to the Mediterranean region and have been cultivated for centuries in countries like Italy, Spain, and Greece. Artichokes are usually grown for their edible flower buds, which are harvested before the flowers open. The plant stems are thick and fleshy, and the leaves are silvery-green in color with a long, arching shape.

Best Growing Conditions

Artichokes thrive in full sun and prefer a location with well-draining, fertile soil. They enjoy moderate climates and are tolerant to occasional drought. Artichokes prefer sandy, well-drained but fertile soil. A soil pH slightly on the alkaline side is best. Good drainage is crucial to prevent the roots from rotting, especially in areas where they will be overwintered. However, the soil must also be able to retain water long enough to allow the roots to take it in during hot summers.

Best Time to Harvest

Artichoke harvest starts in late July or early August and continues well until frost. Buds are generally harvested once they reach full size, just before the bracts begin to spread open. The best time to harvest artichokes is in the morning when the temperature is cooler. This helps preserve their freshness and flavor.

Preparing an artichoke for consumption involves a few steps:

Trimming the Stem: Start by using a knife to trim off the stem. If you want to consume the stem, you can peel away the tough outer skin to reach the soft, white, edible interior.

Slicing the Top: Lay the artichoke on its side and slice off the top third of the artichoke. This will likely be 1 to 2 inches from the top.

Removing the Thorns: Use kitchen shears to snip off the top portion of the leaves. This is done to remove the thorns.

Removing the Leaves: Start by pulling off the artichoke’s leaves until you get down to the very fine, thin yellow leaves in the center. This should expose much of the heart.

Removing the Choke: The choke is the fuzzy part on the inside of the heart. Use a paring knife or a spoon to scrape the inside walls of the artichoke, removing the choke entirely.

Remember to rub the cut sides of the artichoke with lemon to prevent browning due to oxidation. Now, your artichoke is ready to be cooked and enjoyed!

Recipes

Artichokes are versatile in cooking. They can be grilled, steamed, stuffed, or even used in dips and salads. Here are a couple of recipes you can try:

Wild Garlic, Artichoke and Lemon Rice: This vegetarian rice recipe combines fresh lemon, seasonal artichoke, and the sweetness of wild garlic, making it the perfect dish for a spring day.

Chicken Artichoke Soup with Wild Rice: A light, healthy, and brothy soup with vegetables, wild rice, and artichoke hearts. It’s a quick and easy dinner recipe that’s also keto-friendly.

Interesting Facts

Artichokes are one of the oldest foods known to humans. According to Greek mythology, the artichoke became known through the Greek God Zeus. Artichokes are considered a delicacy in many cuisines. They are often featured in gourmet dishes and are prized for their distinctive flavor.

Sources

Wikipedia (Artichoke)

Wikipedia (Wild Artichoke)

The Spruce

Gardeners HQ

At Mavronero, we’ve embarked on an exciting journey towards fostering biodiversity and cultivating a vibrant food forest. In mid-November 2023, we took a significant step by planting a diverse array of trees, ranging from native to tropical and subtropical varieties.

Our vision for this area goes beyond the traditional olive groves, aiming to create a dynamic ecosystem with a mix of small trees, bushes, shrubs, and vegetables. Despite facing the challenge of less-than-ideal soil—rocky terrain lurking just 30-40cm beneath the surface—we’re determined to turn this limitation into an opportunity for growth.

The star cast of our newly planted trees includes Carob, Grapefruit, Orange, Lemon, Plum, Cherimoya, Guava, and Tamarind. Each species was carefully chosen to complement one another, creating a harmonious balance within our food forest.

While the rocky soil may pose some challenges for the trees, it turns out to be a blessing for the veggies that will share this space. Our dedicated team understands the unique needs of each plant, ensuring they receive the care and attention necessary to thrive in this environment.

The Carob trees, known for their drought resistance, stand resilient against the rocky substrate. Meanwhile, the vibrant hues of Grapefruit and Orange trees promise a visual spectacle, and the fragrant blossoms of Lemon trees contribute a touch of Mediterranean charm to our farm.

Plum, Cherimoya, Guava, and Tamarind add a tropical twist, infusing the landscape with flavors and aromas that will make Mavronero Farm a truly unique destination.

As these trees take root and grow, we’re not only cultivating a diverse and sustainable food source but also contributing to the overall health of our farm’s ecosystem. Birds and insects attracted to the blossoms and fruits will play a vital role in pollination, creating a self-sustaining environment that benefits all.

Stay tuned for updates on the progress of our newly planted trees as they transform Mavronero Farm into a flourishing haven of biodiversity. We invite you to join us on this exciting journey as we nurture and witness the beauty of nature unfolding in our corner of the world.

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In the serene heart of the Larnaka district in Cyprus lies Mavronero Farm, a testament to the delicate dance between nature and sustainable agriculture. Amidst the olive groves and wild herbs, a tiny yet crucial community thrived — the bees. At Mavronero Farm, a single hive, boasting a mix of breeds but likely descending from the esteemed Karnika family, played a vital role in the ecosystem.

These small and friendly pollinators brought a plethora of benefits to the farm. Their delicate buzzing wings carried the promise of enhanced fruit germination, a fact evident in the unparalleled taste of bee-pollinated tomatoes compared to their counterparts. The bees diligently went about their work, pollinating summer veggies, wild thyme, carob, almond trees, and every nectar-bearing flower in the vicinity, adapting to the changing seasons.

To support this essential bee population, thoughtful measures were implemented.

Shallow water sources dotted the landscape, providing a place for the bees to sit and hydrate. Inside their hive, hydration was complemented by carefully provided food during periods when flowers were scarce. The farm diligently addressed threats like Varroa mites through treatments, ensuring the health and resilience of their precious pollinators.

However, the idyllic harmony faced a significant challenge — the invasion of big brown hornets.

These formidable foes posed a dual threat, preying on both the bees and the ripening fruits of the farm. What began as a few curious hornets evolved into a full-fledged assault, with the intruders adapting strategies to penetrate the hive.

Efforts to curtail the hornet menace were valiant, with traps capturing over a hundred of these marauders. Yet, their numbers persisted, forcing the farm to make a difficult decision. Two days ago, the hive, once a symbol of life and fertility, was relocated in a bid to protect the bees from the relentless assault of the hornets.

As the hive moved to a new location, hope lingers for the bees to endure the winter ahead. The story of Mavronero Farm’s bees is not just one of challenges but of resilience, adaptation, and the delicate balance between the agricultural ecosystem and the forces of nature. In every buzz, there’s a lesson — a reminder that even in the face of adversity, the spirit of sustainability and harmony endures. The journey continues, and Mavronero Farm remains a beacon of coexistence, where bees and humans strive to live in balance with the land they share.

As plans were sketched and visions crystallized, the prospect of having four to ten hives at Mavronero Farm emerged not only as an expansion of beekeeping but as a conscious step towards creating a richer, more biodiverse, and interconnected agricultural tapestry.

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One of the first organic farms in Cyprus

The land, located close to the rocky hills of Stavrovouni Monastery, was acquired by Mr Philipou in 1984. At that time, the land was in its natural wild state – all you could see was wild bushes, shrubs, pine trees and wild olive trees. The landscape is criss-crossed by a river and water passing from the mountain, which means an adequate water supply, fertile soils, and natural biodiversity. 

Having returned from living in the UK, farming seemed the obvious choice for Mr. Philipou because he grew up in a farming family. At the time, chemicals and fertilizers were just coming into agriculture. But apart from chemicals being expensive to purchase, he knew that farming chemicals are harmful to the soil, so he decided to take the organic path. 

He was a farmer ahead of his time in recognising the value of organic farming and benefits of sustainable agriculture to society. Being a big advocate of organic tree farming, he started educating himself by reading relevant books and booklets published by the Ministry of Agriculture. A few years later, he joined the sustainable farming incentive scheme to maximize the potential of the land and generate efficient levels of olive oil production. 

Shining a light below the surface

Healthy soils are a necessary foundation for plants and trees to grow and flourish. At Mavronero Farm, one can find a range of different soil types throughout the land, including but not limited to clay, silt, chalk, red soil and sand, which means good soil structure, enhanced biodiversity, improved water storage, and increased crop yield. Additionally, thanks to the river passing through the land and the river water flowing underneath, the soil is fertile, which in turn explains why the farm is made up of a variety of herbs and trees, such as olive, citrus, fig, pomegranate, vine, almond and walnut trees. 

Dedication + hard work = the recipe for success

Over the years, Mr Philipou faced many challenges and a great deal of uncertainty, but he managed to overcome the risks and challenges. He successfully located underground water with the dowsing method and dug several wells and boreholes, placing barriers along the river to save water for the farm. Thus, the once uncultivated piece of land has been transformed into a thriving organic olive tree farm. But he not only planted olive trees in perfect alignment, he chose to plant a variety of plants and trees to provide nectar and pollen as food for bees and other insects.  

A vision for the future

Due to age and health problems of the owner, his children decided to sell the farm. In Simon Stürtz they found a person sharing the same vision as Mr Philipou for sustainable farming and agriculture. His vision is to take sustainable growth in agriculture to the next level by introducing permaculture, smart farming and other innovative ways of farming. Whoever shares the same vision with us is welcome to connect and collaborate! Contact our team and stay tuned for updates! 

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