DescriptionTender rounded leaves inject peppery pizzazz to mixed salads. Heirloom arugula can be enjoyed as a salad soloist, simply accompanied by a vinaigrette dressing. Seeds can be sown any time during the season. Best harvested young, after about 35 days. Arugula prefers cool weather. How to GrowProtect spring plantings with floating row covers to keep flea beetles away.Keep weeds under control during the growing season. Weeds compete with plants for water, space and nutrients, so control them by either cultivating often or use a mulch to prevent their seeds from germinating. Avoid disturbing the soil around the plants when weeding.Keep plants well watered during dry periods to promote rapid, uninterrupted growth. Plants need about 1 inch of rain per week during the growing season. Use a rain gauge to check to see if you need to add water. It’s best to water with a drip or trickle system that delivers water at low pressure at the soil level. If you water with overhead sprinklers, water early in the day so the foliage has time to dry off before evening, to minimize disease problems. Keep the soil moist but not saturated.Monitor for pests and diseases. Check with your local Cooperative Extension Service for pest controls recommended for your area. TipsTender young leaves have a robust flavor, they should be ready to use about 30-35 days after sowing.To harvest, pick off the outside leaves at the base of the plant. Leave center intact for future harvesting. Younger leaves, 2-3 inches long, taste best.You can also harvest whole plants by cutting off just below the crown.Stop picking once plants flower as the leaves will become bitter-tasting. Flowers are also edible.Wrap the leaves in a clean, wet tea towel, or damp paper towel and place in a perforated plastic bag and refrigerate.Arugula is best when consumed within a 3-6 days of harvest if possible.
