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Arugula

Arugula’s spicy, peppery flavor is distinctive. The leaves are elongated with irregular margins and look beautiful in a salad mix. Harvest arugula frequently to increase the production of fresh, new foliage.

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by Heidi StrawnFebruary 4, 2011
PHOTO: pilipphoto/iStock/Thinkstock

Size: 12 to 18 inches at maturity; once plant has bolted (or gone to flower), flower stalks stand several inches higher than the foliage.

Sunlight requirements: Full sun to partial shade; prefers some shade during hot summer months

Water requirements: About 1 inch of water per week

Soil requirements: Average, well-drained garden soil, rich in organic matter; optimum pH of 6.5. When to plant: Direct-seed in spring or early fall. Arugula is a cool-season crop and will bolt when the days get longer.

When to plant: Direct-seed in spring or early fall. Arugula is a cool-season crop and will bolt when the days get longer

Where to plant: Garden; containers

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When to harvest: About 35 days after seeding. Harvest often by cutting off the outermost leaves. Young leaves are best fresh, while mature leaves are delicious braised or sautéed. Flavor is best before the plant bolts, as the flowering process alters it.

Produce storage: Store unwashed or washed and dried arugula in sealed plastic bags in the refrigerator for up to 10 days.

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