Arugula
Also known as, rocket, arugula thrives in cool weather. This member of the brassica family can be a little peppery and is often added to salads or a pizza topping.
|
New: Common |
|
Eruca sativa |
|
Easy |
|
Intermediate |
|
6 years if properly stored |
|
Annual |
|
7-14 days |
|
N/A |
|
Full Sun |
|
35 Days |
|
April, May and August |
|
Yes |
Growing Tips
4 plants per 12” container
When to Start
Spring: After the danger of frost has passed. (May 1 for Jefferson, GA)
Fall: About 10 weeks before the first freeze. (Late Aug/Early Sep for Jefferson, GA)
How to Start
Direct sow in full sun beds or pots. If starting indoors, use bio-degradable pots, and don’t disturb the roots during transplanting as arugula doesn’t transplant well.
Sow to a depth of ¼ inch and 1 inch apart. Once the plants reach 3-4 inches height, thin to 6 inches. You can add the thinned seedlings to salads. To prolong the harvest, use succession planting. Plant every week to every other week. Arugula works very well containers, especially if you are short on space.
Care
Arugula likes cool weather and well-drained soil. Keep the soil moist but not soggy as it likes a lot of moisture. It will bolt in the summer heat. Plant either in spring or fall to avoid the summer heat.
Harvest
Start harvesting when the plants have several sets of leaves. Take a few leaves at a time for a continuous supply.
Seed Saving
Isolation Distance
Arugula is insect-dependent for pollination. Separate varieties by 800’— ½ mile to prevent cross-pollination.
Instructions
Allow seeds to ripen and dry on the plants, then harvest quickly to avoid losing seeds. You can harvest the whole plant and hang it upside down to dry. Thresh the seeds, being careful to not damage the seed coat.
Features
- Arugula: Peppery, spicy, tart green that is often added to salads and sandwiches and used as a garnish.
Sources:
Starting and Saving Seeds by Julie Thompson-Adolf