Dimeglio Arugula is a living connection to Italian seed-saving traditions, grown continuously in Tucson for over 35 years by a single Italian family who brought their seeds to the United States in the 1920s. This variable strain produces both deeply lobed salad-type leaves and simpler pizza-style leaves on the same plants, offering flexibility in how you harvest and use it. With a bright, sharp arugula flavor that cuts through any dish, it's a versatile green that captures the character of authentic Italian heirloom seeds.
—
—
?-?
?in H x ?in W
—
Moderate
Hover over chart points for details
Dimeglio carries the story of an Italian family's seed tradition spanning nearly a century. The strain's natural variation, producing both fancy lobed leaves and simple pizza-type foliage, means you're not locked into one harvest style. The flavor is characteristically peppery and assertive, delivering the clean bite that makes fresh arugula so addictive.
Fresh arugula leaves are harvested young for salads, where their peppery bite complements milder greens and acidic vinaigrettes. The pizza-type leaves work beautifully as a cooked green, wilting into pasta dishes, soups, or simply sautéed with garlic and oil. The more ornate lobed leaves make striking salad garnishes when left to mature slightly. Both leaf types share that characteristic sharp, peppery flavor that defines arugula in Italian and Mediterranean cooking.
No timeline data available yet for this variety.
Direct sow seeds outdoors in spring as soon as soil can be worked, or in late summer for fall harvest. Sow in rows or broadcast and thin seedlings to about 6 inches apart. Arugula germinates quickly and is ready to thin within 2-3 weeks of sowing.
Begin harvesting leaves when they are young and tender, typically 30-40 days from sowing, before the plant flowers. Pinch off individual leaves from the outside of the plant to encourage continued production, or cut the entire plant just above soil level for a second harvest. The lobed salad-type leaves and pizza-type leaves can be harvested at different stages depending on your use. Harvest regularly to prevent bolting; once flowering begins, leaves become significantly more peppery and bitter.
Enter your ZIP code to see a personalized growing calendar for this plant.
“This arugula arrived in Tucson as part of an Italian family's emigration in the 1920s, carried as seeds in luggage rather than as a commercial purchase. For over 35 years, the same family has grown and maintained Dimeglio in the Tucson area, preserving both the seed and the family's connection to their homeland through gardening. Unlike many vegetables that vanish when immigrant families assimilate or move away, Dimeglio survived because of dedicated seed savers who understood its value. Its presence in Native Seeds/SEARCH's Seed-Bank Collection reflects the importance of documenting and protecting these family varieties before they're lost entirely.”