How to Tell the Difference Between Arugula & Spinach Leaves

Characteristics

• Arugula and spinach have differences in leaf type from the moment of sprouting. Arugula seedlings have the typical cabbage family seed leaves of twin clover-shaped lobes while spinach seedlings produce long, straplike seed leaves. The true leaves of arugula are compound, up to 12 inches long, deeply lobed, narrow at the base and wide toward the tip. The leaves are dull and light green, though they are extremely tender and bruise very easily. Bolting arugula leaves are longer than the early-season leaves and feature fewer lobes.

  Spinach leaves are dark green, shiny and rounded. Smooth-leaf varieties have an even, flat surface while semi-savoy and savoy types have a wrinkled, rumpled appearance. Semi-savoy varieties' leaves are somewhat crinkled and savoy leaves are deeply crinkled. Leaves on bolting spinach plants take on an arrowhead shape.

About Arugula

• Known to the French as roquette, to the British as rocket and to other people as arugula, this staple of the spring garden has been grown since Roman times. Arugula is celebrated for its slightly spicy, pungent flavor, a characteristic that marks its membership in the mustard family (Brassicaceae). It is probably best known to food enthusiasts as a topping for gourmet pizzas, a component of a spring salad or as a garnish. It grows easily in virtually any garden of moderate fertility and moisture. Arugula is typically ready for harvest six weeks after planting. It bolts, or begins the process of seed production by sending up a flower stalk, when temperatures are consistently above the 70s Fahrenheit. Arugula also performs well as a fall crop.

About Spinach

• Spinach has managed to survive its distasteful reputation as a vegetable bane of childhood dinners and has grown in popularity in recent years. It is a member of the goosefoot family (Chenopodiaceae). Many types of spinach are ready for harvest within one month to six weeks of planting. Extremely frost-tolerant, it also can be sown in fall and continue to grow undamaged in winter if temperatures remain above 20 degrees Fahrenheit.

In the Kitchen

• Despite their differences in appearance, spinach and arugula can be used in many similar ways in a kitchen. Both can be eaten raw as part of a salad, steamed or blanched as a potherb or frozen for later use. Both vegetables are rich in vitamins and nutrients. Harvest baby arugula greens as early as 20 days after planting for a mild salad green; mature leaves have a stronger flavor. Avoid the gritty texture known to spinach by planting a smooth-leaved variety, though textured varieties have richer flavor.