Organic Arugula Growing Directions

  • Arugula is ready to be picked about 20-30 days from arrival.
  • It is ready to be picked once the plant is about 15 inches. The larger you let the plant grow, the more yield you will get from it. This can be tough in the beginning but will pay off in the long run.
  • Harvest leaves from the outside and watch as inner leaves grow back. Never pick more than 25% of the plant at a time.
  • Arugula performs best in cooler weather. It is not fussy at all, although too much heat will cause the leaves to be smaller and more “peppery”. If the plant goes to “seed” use the flowers in your salads.
  • To harvest simply pick the young leaves and the plant will keep generating new ones for months. Older leaves are a bit tougher and hotter. The flowers are small, white with dark centers and can be used for a light piquant flavor.
  • Use BT spray to keep pests at bay.

Arugula Information

Cabbage Family

Cool Season Vegetable

This weedy-looking Mediterranean native is grown for its 1 to 4 inch long leaves, which resemble small mustard leaves and lend a nutty zing to green salads. In winter plants reach about a foot tall, but eventually they will bolt to a height of 3 feet and bloom. High in vitamins A and C, arugula is a favorite in green salads.

History of Arugula:

In Roman times Arugula was grown for both its leaves and the seed. Part of a typical Roman meal was to offer a salad of greens, frequently Arugula, romaine, chicory, mallow and lavender, and seasoned with a “cheese sauce for lettuce”. The seed was used for flavoring oils. Arugula seed has also been used as an ingredient in aphrodisiac concoctions dating back to the first century, AD.