is a very popular salad crop in Mediterranean countries and an oilseed crop in Asian countries. Its cultivation in our open spaces is only gaining momentum, and the market does not yet provide the full range of varietal diversity, but many varieties of domestic and foreign selection are available for sale. We will talk about the best varieties of arugula and its relative, the two-row variety, below.
Arugula: one name, two plants. How to distinguish
If you already have experience growing arugula, you may have noticed that plants grown from seeds with the same name may not be the same in appearance and taste, or on the packaging next to the name of the same variety there may be different plant names. Confusion may also arise with the appearance in the picture. Everything is explained simply: under the name “arugula” two cultures are hidden.
The commercial name, which came to us from Italy, is today actively used in trade (in stores, on packages, in catalogs), among vegetable growers, and in cooking. In special botanical literature, another name is used - indau sativum, or eruca sativum (from the name in Latin). This plant belongs to the Indau genus of the Brassica family and is a cultivated arugula.
Did you know? Names under which you can find arugula: eruca (Latin), rocket salad (English), caterpillar (Russian), rauca (German), arugula (American), rugola, rugetta (Italian), rocket (French), rocca (Greek ).
The indau plant is an annual, prostrate plant, reaching a height of 30-60 cm, characterized by wide lyre-shaped leaves with a serrated edge. The inflorescence is a sparse long raceme. The flowers are light, almost white with purple veins, sometimes yellowish or cream. Small, light brown arugula seeds, similar to mustard seeds, are arranged in two rows in a pod 2-3 cm long. Arugula greens have a spicy-pungent taste.
Thin-leaved two-row is a perennial lodging plant 40-70 cm high, belonging to the genus Two-row of the Brassica family. This plant, which is not very common in our country, is grown abroad as a leafy salad crop with the commercial name “wild arugula.” It is distinguished by narrow leaves with greater dissection. The flowers are yellow, eventually turning orange. The seeds are very small, similar to poppy seeds, placed in two rows in pods 2.5-4 cm long. The greens taste sharper than those of indau.
Important! When choosing seeds, pay attention to the Latin names. Eruca sativa is indau sativa, or arugula. Diplotaxis tenuifolia is a thin-leaved two-row plant, or “wild arugula.”
Indau sowing
Only 2 varieties are registered in the State Register of Plant Varieties Suitable for Distribution in Ukraine, but nevertheless, seeds of many varieties of Russian and European selection can be found on sale. 30 varieties of indau are registered in Russia.
Ukrainian selection: Witch Doctor and Lybid
In 2008, the first indau variety of domestic selection, Znakhar, created at the Mayak experimental station of the Institute of Vegetable and Melon Growing of the National Academy of Agrarian Sciences of Ukraine (Chernigov region), where they are now produced, was included in the State Register of Plant Varieties Suitable for Distribution in Ukraine. certified arugula seeds. This is an early ripening variety, the first shoots appear on the 5-6th day, 27 days pass from germination to harvest. The stem is straight, but if the planting is very thick, it can bend. The sprout is characterized by a weak anthocyanin coloration. The leaves are 6-10 cm wide and 23-25 cm long, with a moderately intense green color. The rosette contains 5-7 leaves. The flowers are white, 2.2-2.5 cm in diameter with purple veins. Productivity 1-1.3 kg/sq. m. The variety is suitable for growing in dense crops and under mechanized technologies. It is recommended for implementation in all zones of Ukraine.
In 2014, the Lybid variety was registered by the Kyiv enterprise NK ELIT. This early variety of arugula pleases with the first harvest 20 days after germination. The growing season is 95 days. The rosette contains about 10 long leaves of moderate green color without pubescence and waxy shine, the first leaves are not dissected. The average yield of arugula Lybid is 2.5 kg/sq. m. This variety of arugula is characterized by high yield and resistance to bolting. Ukrainian varieties of arugula are suitable for growing in open and closed ground.
The most popular indau variety is Poker, registered in 2005 by the Research Institute of Protected Ground Vegetable Growing (Moscow) and the Gavrish breeding company. This early-ripening Russian variety is valued for its excellent taste and is recommended for salads and side dishes for meat and fish dishes. It takes 20-25 days from germination to cutting of greenery. The branched stem of arugula "Poker" reaches a height of 40-80 cm. Heavily dissected green leaves form a rosette 18-20 cm high. In protected ground conditions, the rosette consists of 12 leaves, in open ground - 20-28. Poker arugula flower – pale cream. The yield of the variety is 1-1.3 kg/sq.m. m. The variety is suitable for conveyor growing in summer.
Important! Arugula is harvested before flowering begins; later its taste deteriorates.
Sicily
The mid-season Russian variety Sicily was included in the register in 2006 by the Russian Seeds Research and Production Company. The greens of this variety have a pronounced nutty taste and aroma. The leaves can be eaten 27-30 days after emergence. The plant grows 60 cm high. Cold-resistant (tolerates frosts down to -6 ºС), but does not tolerate heat, shoots arrows in drought. The leaves of Arugula Sicily are lyre-shaped, pinnately dissected, and the flowers are yellow-white with purple veins. The green yield is 2.5 kg/sq. m.
Did you know? Perhaps arugula is mentioned in the text of the Bible: “And one of them went out into the field to gather vegetables, and found a wild climbing plant, and from its wild fruit he gathered his full robe; and he came and chopped them into a pot of broth, because they did not know them” (2 Samuel 4:39-40).
The broad-leaved variety of the Russian selection Rococo was registered in 2006 by the Semko-Junior company. The variety is early ripening: greens ripen in 20-25 days. It has a pungent taste and strong aroma. The medium-sized green leaves are slightly jagged along the edge, collected in a rosette 12-18 cm high and weighing 20-25 g. The flowers are white. Greenery yield – 1.6 kg/sq. m.
Corsica
The mid-season variety Corsica was created by the Russian Seeds Research and Production Company and the Euro-Seeds company in 2006. Greens become edible within 30-32 days from germination. The semi-raised rosette of leaves reaches a height of 62 cm. The narrow leaves have a smooth surface, a green color and a lyre-shaped shape with a notched edge. The flowers are white with a hint of pink. The variety is resistant to cold, but does not tolerate drought and shoots quickly.
Did you know? "Eruca Sativa" and "Wild Rocket" are the names of musical groups.
The Dutch variety Koltivata was included in the register in 2015. It is early ripening: within 20-25 days the greens can be eaten. Large green leaves are strongly dissected and form a rosette 10-15 cm high. The flowers of the plant are cream. Green yield 2.4 kg/sq. m, plant weight - 40 g. This variety of arugula has a strong aroma and a sharp nut-mustard taste; its juicy leaves are rich in essential oils and beneficial substances. The variety is suitable for cultivation in open and closed ground.
curiosity
The mid-season variety Indau Dikovina was registered in 2010 by the All-Russian Research Institute of Vegetable Growing and the Poisk agricultural company. A semi-raised rosette 18-20 cm high consists of medium green lyre-shaped leaves with a smooth surface. The Curiosity flower is cream-colored with brown veins. Plant weight – 18-20 g. Green yield – 1.7 kg/sq. m. The variety is resistant to cold, loves moisture, retains its nutritional qualities for a long time and shoots late.
This early variety with a spicy taste appeared thanks to the Sedek agricultural company in 2012. Greens ripen in 24-28 days. The plant reaches a height of 70 cm and a weight of 20-25 g. The rosette of leaves is semi-raised, the leaves are green, medium in size, lyre-shaped in shape and with a smooth surface. The flowers are cream. Greenery yield – 2.1 kg/sq.m. m.
Victoria
Mid-season arugula Victoria was bred at the Sedek agricultural company in 2012. Greens become edible 28-32 days after germination. The plant has a height of 70 cm and a weight of 22-27 g. The semi-raised rosette consists of medium-sized smooth lyre-shaped leaves and a light green color. Victoria's flowers are cream. The variety is characterized by a yield of 2.2 kg/sq. m.
Thin-leaved two-row
In the State Register of plant varieties suitable for distribution in Ukraine, there is only one variety of two-row thin-leaved plant - Gracia of Italian selection. The Russian analogue contains 13 varieties, three of which were introduced in 2017.
Important! Two-row thin-leaved and two-row thin-leaved are two names for the same plant that can be found on the seed market. The first option is listed in the Key to Higher Plants of Ukraine, the second is accepted in the Russian Federation.
The Moscow company LANS registered the mid-season variety Roket in 2006. Rocket greens can be eaten after 28-30 days. The semi-raised rosette of leaves reaches a height of up to 60 cm and a weight of 15-20 g. The medium narrow leaves have a smooth surface, bright green color, dissected shape with teeth along the edge. The flower is light yellow. The greens have a strong aroma and a sharp mustard taste. Its yield is 1.5-2.5 kg/sq.m. m.
Important! In 2006–2007, the two-row thin-leaved varieties Euphoria, Taganskaya Semko, Solitaire and Roket were registered in the State Register of Breeding Achievements of the Russian Federation as indau varieties. However, thanks to the dissertation research of Zh. V. Kursheva in 2009, the error was corrected. Today, the document lists the correct botanical species - two-row thin-leaved, but there is still confusion in the non-specialized literature and on the seed market.
Solitaire
This early-ripening variety appeared in 2007 thanks to the Research Institute of Vegetable Growing in Protected Soil and the Gavrish breeding company and is quite popular. Solitaire is a cold-resistant variety that can overwinter in open ground and produce greenery in early spring. Its ripening period is 25 days. The semi-raised rosette of leaves has a height of 18-20 cm and a plant weight of 15-20 g. The medium-sized leaves are green, lyre-shaped, with cuts along the edge. The flowers are yellow. The greens are very aromatic and have a strong nutty-mustard taste, the yield is 1.4-1.6 kg/sq. m. Can be grown by conveyor method during the summer.
The early ripening variety Taganskaya Semko was registered in 2006 by the Semko-Junior company. Greens are edible 20-25 days after sprouts appear. The semi-raised rosette, 15-20 cm high and weighing 20-25 g, consists of medium-sized dark green leaves with a smooth surface and serrated edges. The flower is light yellow. The greens have a strong aroma and pungent taste. Its yield is 1.3-1.5 kg/sq.m. m.
Arugula, or Sowing caterpillar, or Indau sowing, or Eruka sowing(lat. Erúca sativa) - an annual herbaceous plant, a species of the genus Indau ( Eruca) family Brassicas ( Brassicaceae).
Distribution and ecology
Spreading
It grows wild in northern Africa, southern and central Europe; in Asia it is found from Asia Minor to Central Asia and India. On the territory of Russia it grows in the European part, the foothills of the Caucasus and Dagestan.
Currently grown in various places, especially in the region of Venice, Italy. Arugula has taken root in places with a rather harsh climate compared to the Mediterranean, for example, in Northern Europe and North America.
Grows on dry, loose soil.
Consort connections
Pharmacological properties
The aerial part of the plant has diuretic, antibacterial, lactogenic and digestion-improving effects; in the Caucasus, the antiscorbutic effect of the plant is used.
Meaning and Application
It has been grown in the Mediterranean since Roman times, where it was considered an aphrodisiac. Until the 1900s, wild arugula was mainly collected, arugula was not cultivated on a mass scale, and science practically did not study it.
It has a rich, pungent taste. Mainly used in salads, and also as a vegetable additive to meat dishes and pastas. In coastal Slovenia (especially Koper) it is also added to cheese cheburek. In Italy it is often used in making pizza; Usually arugula is added to it shortly before the end of cooking or immediately after. Also used as an ingredient for pesto in addition to (or replacing) basil. In the Caucasus, young shoots and leaves are eaten. The leaves are used as a seasoning for dishes in the form of salad, young shoots are eaten fresh, and the seeds are used to make mustard.
In Indian medicine, the seeds are used as an irritant and anti-blister agent; in folk medicine - for skin diseases, juice - for ulcers, freckles, hematomas, calluses, nasal polyps.
Taxonomy
| 14 more families (according to APG II System) |
up to 5 types | ||||||||||||
| order Brassicas | genus Indau | ||||||||||||
| Department Flowering or Angiosperms | family Brassicas | Arugula | |||||||||||
| 44 more orders of flowering plants (according to APG II System) |
more than 330 more births | ||||||||||||
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Notes
Literature
- Dudchenko L. G., Kozyakov A. S., Krivenko V. V. Spicy-aromatic and spicy-flavoring plants: Directory / Answer. ed. K. M. Sytnik. - K.: Naukova Dumka, 1989. - 304 p. - 100,000 copies. - ISBN 5-12-000483-0.
- // Flora of the USSR: in 30 volumes / ch. ed. V. L. Komarov. - M.-L. : Publishing House of the USSR Academy of Sciences, 1939. - T. VIII / ed. volumes N. A. Bush. - pp. 469-470. - 696 + XXX p. - 5200 copies.
- Gubanov, I. A. et al. 661. Eruca sativa Mill. - Eruka sowing, or Indau // . - M.: Scientific T. ed. KMK, Institute of Technology. research, 2003. - T. 2. Angiosperms (dicotyledonous: dicotyledonous). - P. 287. - ISBN 9-87317-128-9.
Excerpt characterizing Arugula
“Excuse me, General,” Kutuzov interrupted him and also turned to Prince Andrei. - That's it, my dear, take all the reports from our spies from Kozlovsky. Here are two letters from Count Nostitz, here is a letter from His Highness Archduke Ferdinand, here is another,” he said, handing him several papers. - And from all this, neatly, in French, compose a memorandum, a note, for the sake of visibility of all the news that we had about the actions of the Austrian army. Well, then, introduce him to his Excellency.Prince Andrei bowed his head as a sign that he understood from the first words not only what was said, but also what Kutuzov wanted to tell him. He collected the papers, and, making a general bow, quietly walking along the carpet, went out into the reception room.
Despite the fact that not much time has passed since Prince Andrei left Russia, he has changed a lot during this time. In the expression of his face, in his movements, in his gait, the former pretense, fatigue and laziness were almost not noticeable; he had the appearance of a man who does not have time to think about the impression he makes on others, and is busy doing something pleasant and interesting. His face expressed more satisfaction with himself and those around him; his smile and gaze were more cheerful and attractive.
Kutuzov, whom he caught up with in Poland, received him very kindly, promised him not to forget him, distinguished him from other adjutants, took him with him to Vienna and gave him more serious assignments. From Vienna, Kutuzov wrote to his old comrade, the father of Prince Andrei:
“Your son,” he wrote, “shows hope of becoming an officer, out of the ordinary in his studies, firmness and diligence. I consider myself lucky to have such a subordinate at hand.”
At Kutuzov's headquarters, among his comrades and colleagues, and in the army in general, Prince Andrei, as well as in St. Petersburg society, had two completely opposite reputations.
Some, a minority, recognized Prince Andrei as something special from themselves and from all other people, expected great success from him, listened to him, admired him and imitated him; and with these people Prince Andrei was simple and pleasant. Others, the majority, did not like Prince Andrei, considered him a pompous, cold and unpleasant person. But with these people, Prince Andrei knew how to position himself in such a way that he was respected and even feared.
Coming out of Kutuzov’s office into the reception area, Prince Andrei with papers approached his comrade, the adjutant on duty Kozlovsky, who was sitting by the window with a book.
- Well, what, prince? – asked Kozlovsky.
“We were ordered to write a note explaining why we shouldn’t go ahead.”
- And why?
Prince Andrey shrugged his shoulders.
- No news from Mac? – asked Kozlovsky.
- No.
“If it were true that he was defeated, then the news would come.”
“Probably,” said Prince Andrei and headed towards the exit door; but at the same time, a tall, obviously visiting, Austrian general in a frock coat, with a black scarf tied around his head and with the Order of Maria Theresa around his neck, quickly entered the reception room, slamming the door. Prince Andrei stopped.
- General Chief Kutuzov? - the visiting general quickly said with a sharp German accent, looking around on both sides and walking without stopping to the office door.
“The general in chief is busy,” said Kozlovsky, hastily approaching the unknown general and blocking his path from the door. - How would you like to report?
The unknown general looked contemptuously down at the short Kozlovsky, as if surprised that he might not be known.
“The general in chief is busy,” Kozlovsky repeated calmly.
The general's face frowned, his lips twitched and trembled. He took out a notebook, quickly drew something with a pencil, tore out a piece of paper, gave it to him, walked quickly to the window, threw his body on a chair and looked around at those in the room, as if asking: why are they looking at him? Then the general raised his head, craned his neck, as if intending to say something, but immediately, as if casually starting to hum to himself, he made a strange sound, which immediately stopped. The door to the office opened, and Kutuzov appeared on the threshold. The general with his head bandaged, as if running away from danger, bent down and approached Kutuzov with large, fast steps of his thin legs.
“Vous voyez le malheureux Mack, [You see the unfortunate Mack.],” he said in a broken voice.
The face of Kutuzov, standing in the doorway of the office, remained completely motionless for several moments. Then, like a wave, a wrinkle ran across his face, his forehead smoothed out; He bowed his head respectfully, closed his eyes, silently let Mac pass by him and closed the door behind himself.
The rumor, already spread before, about the defeat of the Austrians and the surrender of the entire army at Ulm, turned out to be true. Half an hour later, adjutants were sent in different directions with orders proving that soon the Russian troops, which had hitherto been inactive, would have to meet the enemy.
Prince Andrei was one of those rare officers at the headquarters who believed his main interest was in the general course of military affairs. Having seen Mack and heard the details of his death, he realized that half of the campaign was lost, understood the difficulty of the position of the Russian troops and vividly imagined what awaited the army, and the role that he would have to play in it.
Involuntarily, he experienced an exciting, joyful feeling at the thought of disgracing arrogant Austria and the fact that in a week he might have to see and take part in a clash between the Russians and the French, for the first time since Suvorov.
But he was afraid of the genius of Bonaparte, who could be stronger than all the courage of the Russian troops, and at the same time could not allow shame for his hero.
Excited and irritated by these thoughts, Prince Andrei went to his room to write to his father, to whom he wrote every day. He met in the corridor with his roommate Nesvitsky and the joker Zherkov; They, as always, laughed at something.
-Why are you so gloomy? – Nesvitsky asked, noticing the pale face of Prince Andrei with sparkling eyes.
“There’s no point in having fun,” Bolkonsky answered.
among the people arugula often called nutty weed, as arugula often has a nutty aftertaste. Arugula, also known as indau sativa or Eruca sativa, is a salad plant with a rich taste and pungency. Fresh young shoots and leaves are eaten, and the seeds are used to produce mustard and oil.
True, arugula should not be considered an unprecedented exotic - in Rus' it was well known under the name “caterpillar” and was considered a weed. As a product, arugula came to us from Mediterranean cuisines, mainly from Italian.
Seeds of the cultivated rumpus are sold under the names "arugula", "eruca", "rocket lettuce", "indau" or "arugula".
The beneficial properties of arugula speak for themselves.
100 grams of herb contains:
up to 15 mg vitamin C,
up to 1.8 mg – vitamin A,
up to 48 mg – vitamin B9 and many others.
It is also rich in microelements:
potassium (up to 220 mg per 100 grams of salad),
calcium (up to 77 mg),
magnesium (up to 40 mg),
iodine (up to 8 mcg),
iron (up to 0.6 mg).
Modern research confirms that, thanks to biologically active substances, arugula has a beneficial effect on digestion, has a diuretic, expectorant, antibacterial and lactogenic effect. According to some data, regular consumption of arugula helps strengthen the immune system, normalize water-salt metabolism, increase hemoglobin levels and reduce blood sugar levels. It is believed that it is also useful for the prevention of cancer.
Arugula is also known for its “love charms” (the plant is an aphrodisiac). 100 g of dry crushed arugula leaves mixed with 10 g of honey and 10 g of black pepper works wonders. Taking one teaspoon of this remedy every morning gives a long lasting effect.
This plant can prevent the appearance and development of stomach ulcers, one of the widespread diseases for which a unified treatment complex has not yet been developed. American doctors have found an alternative and safer method of treating this gastrointestinal disease than using chemicals. They suggest using arugula herb as therapy. It is well known that plants of the cruciferous family have pronounced therapeutic properties. Arugula is considered one of the most valuable plants in the prevention of cancer.
Healing properties:
Arugula greens contain: vitamin C, B9, carotene, glycosides, tannins, alkaloids, flavonoids, trace elements - iodine, potassium, calcium, magnesium, iron.
Arugula increases the hemoglobin content in the blood, removes excess cholesterol, strengthens the walls of blood vessels and helps you stay in good shape all day long.
Arugula stabilizes the body's metabolism and is one of the main helpers for anyone losing weight.
Arugula has disinfectant, expectorant, mild diuretic properties, prevents cancer, treats colds, improves the functioning of the gastrointestinal tract, and lowers blood sugar levels.
Traditional medicine uses an infusion of arugula seeds for skin diseases.
Green juice for the treatment of ulcers, polyps, hematomas.
It is worth considering an important feature of arugula: it has strong anti-ulcer properties. Eating arugula effectively resists damage to the walls of the stomach, thereby causing a significant reduction in the size of existing ulcers and clearly preventing the appearance of new ones, despite errors in eating and dietary disorders. Based on scientific research on the beneficial properties of arugula, its strong anti-cancer properties are noted, which is a very convincing fact that convinces you to increase the intake of this salad in your diet.
Taste and specificity:
The taste of arugula is ambiguous, tart, bitter-spicy, refreshing. Cooks often use arugula as a side dish; you can add arugula leaves to create creamy sauces that are unique in taste and aroma. Even the inhabitants of Ancient Rome used arugula as a spice. Using this salad with nut sauce can definitely be called an aphrodisiac.
With all the beneficial properties of arugula, its use in food is an indisputable fact; you just need to choose this wonderful healthy product correctly. It is necessary to buy bright green fresh twigs, they must be young, because the older the twigs and leaves, the more intense and pungent the taste and smell. It is not worth saying that everyone will like it, so the harmony of taste and smell will be felt only in young arugula. An extremely simple and healthy salad is often made using arugula leaves. Arugula lettuce leaves are placed on a beautiful plate, a layer of shrimp is placed on top, then sprinkled with pine nuts. Pour in a sauce consisting of olive oil, allspice, and vinegar. At the very top of this dish there should be finely grated Parmesan cheese. The salad has an extraordinary, piquant taste and has a positive health effect due to the beneficial properties of arugula.
Arugula greens are similar in shape to dandelion leaves, although this similarity concerns only the contours. Quite dense, in mature age even the rough carved leaves of arugula are absolutely inimitable in their taste. Spicy, with peppery and nutty undertones, they combine bright nutty notes with a burning, bitter aftertaste. Spicy and pungent arugula ripens very quickly and fully displays all its advantages only at a young age, but do not rush to throw away old leaves.
Using arugula in cooking
Arugula is an indispensable component of Mediterranean cuisine. Ripe arugula is suitable for heat treatment; it is used as a seasoning for hot dishes from pasta to risotto. Young leaves go well with cheeses, tomatoes and other vegetables, pasta and meat, and are used in sauces and dressings.
Arugula, or Caterpillar sativum, or Indau sativum. © Healthyfig
Arugula sowing time
Arugula produces the largest rosettes and juicy leaves when sown late; the most delicious harvest is always harvested in the fall after August planting. In order to get an early harvest of arugula, the seeds must be sown in early April. You can add arugula every 10-14 days; in the hottest periods it is better to take a break, because arugula will shoot too quickly in such conditions.
The necessary conditions
Arugula will grow in any soil, but it is better to provide it with neutral or slightly acidic fertile soil with a light texture. She needs good lighting; summer sowing is best done in partial shade. The optimal temperature for arugula is about 18 °C.
Specifics of growing arugula
This salad can be grown both in the ground and in a greenhouse. Arugula is sown in rows at a distance of about 30 cm in row spacing. Arugula seeds are not planted deeply, burying them only 1-1.5 cm into the soil. Germination occurs very quickly, in extreme cases after 6 days, and you don’t have to wait long for the first harvest: it can be harvested in 10-14 days. When the first true leaves appear, you need to thin out the plantings, leaving a distance of 5-10 cm between plants.
Specifics of caring for arugula
The amount of moisture available to arugula directly affects the flavor of the leaves. With frequent watering and constant soil moisture, the leaves are more juicy, tender, and the bitterness is not so aggressive. Arugula loves sprinkling and spraying, and will respond with gratitude to timely weeding and loosening of rows. Seedlings can be mulched to retain moisture and lower the temperature at the rhizome.
Harvesting and storage
Arugula is harvested selectively, starting from the tenth day of cultivation, or entirely at full maturity (from 25 to 35 days). Harvesting must be done before flower stalks are released.
Arugula can be stored for several days and turns yellow quickly. It is best to wrap the harvested crop in film or foil and store it in the refrigerator.
The best varieties of arugula:
- "Rococo", an early variety with oak-like wide leaves with increased productivity;
- “Emerald”, a medium variety with a raised rosette of leaves up to 30 cm high, ripening in 35 days;
- "Corsica", a reliable medium variety with semi-raised rosettes of lyre-shaped, narrow and brightly colored leaves;
- "Sicily" is a medium variety with narrow, very dark, surprisingly graceful leaves and a rich flavor.