Have you ever tried arugula?  I highly encourage partaking in this green, grown organically, of course.  It has a peppery flavor and is used as an herb, vegetable, or salad green.  Arugula is an excellent source of vitamin A, vitamin C, folic acid, manganese, calcium, and magnesium; a very good source of riboflavin, potassium, copper, and iron; and a good source of zinc. It is an awesome herb, vegetable, and salad green.  I planted a flat of seeds, and love the fragance it permeated throughout the greenhouse as it grew this month of March.  This leafy green eluded to a fresh salad sometime soon.  Well, today I had my first arugula salad for this spring season.  Sliced a boiled egg, sprinkled some shredded cheddar, and lightly tossed with a simple buttermilk dressing. Yummy!!!  And baby arugula is mighty tasty on a pizza or in pasta.  Plans are made already for this weekend’s menu in this culinaire’s kitchen.