Arugula, often called rocket or roquette, is a fast-growing annual green prized for its distinct peppery flavor, making it a popular addition to salads and various dishes. This leafy vegetable is a member of the Brassicaceae family, alongside crops like broccoli and cabbage. It is simple to cultivate in a home garden, and its rapid growth cycle means you can enjoy fresh harvests quickly. Its preference for cooler temperatures makes it an excellent choice for spring and fall planting.
Preparing the Planting Site and Timing
Arugula is a cool-weather crop that performs best when temperatures range between 50°F and 65°F (10°C to 18°C). The best times to sow seeds are in early spring, as soon as the soil can be worked, or late summer for a fall harvest. Avoid planting during the hottest part of summer, as high temperatures stress the plant and cause it to prematurely bolt (go to seed).
The selected site should offer full sun to partial shade, with afternoon shade beneficial during warmer periods. A rich, well-draining soil is necessary, and incorporating compost before planting improves fertility and texture. A slightly acidic to neutral soil pH, ideally between 6.0 and 7.0, supports optimal growth. Arugula can be grown successfully in garden beds, raised beds, or containers with adequate drainage.
Sowing the Seeds
Arugula seeds are small and should be sown directly into the prepared garden space, as they germinate quickly, typically within four to eight days. Seeds require very shallow planting, no more than a quarter-inch deep. A light covering of fine soil is recommended, as deeper planting can hinder germination.
For a continuous supply of baby leaves, you can scatter the seeds across the planting area (broadcast method) and thin later. If planting in rows, space the seeds one to two inches apart, with rows separated by 10 to 18 inches. Keep the soil consistently moist immediately after sowing to ensure uniform germination. For an extended harvest, sow a small batch of seeds every two to three weeks until one month before the first anticipated frost.
Essential Post-Planting Care
Maintaining consistent soil moisture prevents early bolting and keeps the leaves mild in flavor. Water the arugula when the top inch of soil feels dry, aiming for deep, even watering. Overcrowding causes stunted growth and premature bolting, making thinning necessary once seedlings develop their first true leaves.
Thin the seedlings so remaining plants are spaced four to six inches apart, allowing for sufficient air circulation and root development. The removed seedlings can be eaten as tender sprouts. Common pests, particularly flea beetles, chew small holes in the leaves, reducing leaf quality. Using a lightweight floating row cover immediately after planting can effectively deter these pests.
Harvesting Arugula
Arugula leaves are often ready for harvest as baby greens in as little as 20 days after planting, though 30 to 40 days yields larger leaves. There are two main methods for harvesting: the cut-and-come-again technique or harvesting the entire plant.
The cut-and-come-again method involves snipping the outer, larger leaves, leaving the central growing point intact. This selective harvesting encourages the plant to continue producing new leaves, prolonging the harvest season. When using this method, cut the leaves about an inch above the soil line.
The flavor intensifies and becomes more pungent as the leaves mature. This is especially true once the plant begins to send up a tall flower stalk (bolting). While the leaves and flowers are still edible after bolting, the flavor may be too strong for some tastes, signaling the end of the plant’s productive life for tender greens.