When to plant
Direct sow outdoors 4–6 weeks before last frost in spring, and again in late summer for a fall crop. Germinates in cool soil (40°F and above). Grows best at 45–65°F. One of the fastest vegetables — ready to harvest in as little as 3 weeks.
Soil & site
Fertile, well-drained soil with good moisture retention. pH 6.0–7.0. Work in compost before planting. Arugula grows fast and doesn't need heavily amended soil. Consistent moisture prevents bitterness.
Feeding
Light feeder. A balanced fertilizer or compost at planting is usually sufficient. Excessive nitrogen produces lush growth but can reduce flavor intensity. Don't overfeed.
Common problems
Flea beetles are the main pest — tiny round holes in leaves. Row covers prevent them. Downy mildew in cool, wet weather. Bolts quickly in heat and long days — choose bolt-resistant varieties for summer. Best grown in cool weather (spring and fall).
When to harvest
Leaves are 3–4 inches long with the characteristic peppery smell when crushed. Younger, smaller leaves are more tender and mild; larger leaves are more bitter and spicy. Harvest before the plant sends up a flower stalk (bolting), which makes leaves very bitter.
How to harvest
Cut-and-come-again: use scissors to cut outer leaves 1 inch above the soil, leaving the inner growing point intact. New leaves grow back in 1–2 weeks. Alternatively, harvest entire plants by cutting at soil level when mature. Multiple successive sowings 2–3 weeks apart provide continuous harvests.
Storage & use
Refrigerate unwashed in a loose bag for up to 5 days. Rinse just before use. Best eaten fresh in salads — wilts quickly when cooked. Can be lightly wilted into pasta. Spiciness intensifies when stressed by heat or drought.
Companion planting
Arugula is a good cool-season companion. It bolts quickly so plant in rounds.
Useful for growing arugula
A few things that make this one easier — chosen for this plant, not a generic list.
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