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Arugula is best from May 15 - July 15 and from 
September 15 - December 15

This spicy green is popular when harvested at salad-size. The flavor is highly weather dependent: in the height of summer it can be wickedly hot, while in the early spring and late fall it's sweet with a little kick. 

Many people dress it and eat it as a salad. Another idea is to substitute it for basil in pesto. You may also prepare it lightly blanched, drained, chopped, and tossed with with nuts, olive oil, cheese, pasta, some dried cayenne, and a few grates of nutmeg.