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Arugula
Also called roquette, salad rocket, garden rocket, or rugula, this leafy green superfood has a sweet, nutty flavor when picked young that becomes more peppery and eventually bitter as the leaves grow larger. Like most dark leafy greens, arugula is high in a variety of nutrients including vitamins A, C, and K, as well as calcium, potassium, folate, and iron.
Category
Days to Sprout
Taste It for
Temprature
Germination
Pollination
Prunning
Plant Health
Support
Harvest
Vegetables
4-21
4-5 weeks
Arugula prefers cooler temperatures (60-70°F), and if placed in higher temperatures, it will turn bitter and bolt.
Check the roots monthly and trim any that are brown or extending past the yPod. To delay bolting, cut yellow-flowering stems as they appear.
Aphids are a common pest, but you can use our prevention and treatment tricks to keep pests at bay!
Arugula does best if harvested as a single harvest to avoid bitterness. Once the outer leaves of the plant reach 2-3 inches tall, harvest all of the leaves by cutting at their bases. For ongoing harvest, snip the outer leaves just above the base of the plant once they reach 2-3 inches tall to let the inner leaves continue to grow. Larger leaves will have a bitter flavor. Don’t cut more than 1/3 of the plant if you want it to keep growing.
Origin
Native to the Mediterranean, Arugula has been cultivated for centuries and was first used by ancient Egyptians and Romans. Before it became a popular salad green, arugula was thought to be an aphrodisiac and was combined with lavender and other aromatic herbs to create “love potions”.
Qualities
Also called roquette, salad rocket, garden rocket, or rugula, this leafy green superfood has a sweet, nutty flavor when picked young that becomes more peppery and eventually bitter as the leaves grow larger. Like most dark leafy greens, arugula is high in a variety of nutrients including vitamins A, C, and K, as well as calcium, potassium, folate, and iron.