How To Grow Arugula

Growing Arugula: From Seed to Spicy Greens

Arugula is a peppery, fast-growing leafy green that knows how to draw attention in a salad bowl. If you’re after something fuss-free with a gourmet edge, arugula checks every box. I’ve been growing it for years, and trust me, it’s as rewarding as it is easy.

Why Arugula Deserves a Spot in Your Garden

The thing about arugula is its flavor—bold, nutty, with a spicy kick that demands you take notice. It thrives in cooler weather and gives you an edible crop in as little as three weeks. Compared to other greens, it’s like the sprinter of the vegetable world.

“Once you start growing arugula, you’ll wonder why you ever paid for it at the grocery store.”

How to Prepare Your Soil

Arugula doesn’t need much to thrive, but good soil makes a big difference. It prefers loose, well-drained soil with a neutral pH. I always mix in a little compost to give it a nutrient boost—it’s like setting the table before a feast.

If you’re planting it in containers, make sure the pot is at least 6 inches deep. Arugula roots aren’t fussy, but they do appreciate some breathing room.

Planting Arugula: Timing Is Everything

Arugula loves the cool seasons. You’ll get the best results if you plant it in early spring or as summer starts to relinquish its grip in the fall. It bolts at the first hint of heat, so timing matters.

Sow seeds directly into the soil, about a quarter-inch deep. Keep the rows about 6 inches apart, or go wild and broadcast the seeds for a more natural look. Within a week, those tiny leaves will start to poke through, and you’ll feel like you’ve pulled off a small miracle.

Watering Done Right

To keep arugula happy, keep the soil consistently moist. Not soggy—moist. I usually aim for about an inch of water per week, either from rainfall or the hose.

One trick I’ve learned: water early in the morning. Wet leaves overnight invite pests and disease, so avoid that mess by giving the plants a morning drink.

Thinning and Harvesting

If you overplant (and I often do), thin the seedlings once they’re about 2 inches tall. Give them some space; crowded arugula sulks and won’t grow as vigorously.

For the best flavor, harvest leaves when they’re young and tender—about 3–4 inches long. Older leaves can turn bitter, which is fine if you’re into that sort of thing. I prefer to cut just the outer leaves and let the plant keep producing. It’s like getting multiple meals from one planting.

Dealing with Pests and Problems

Flea beetles adore arugula, and they’ll leave tiny holes in the leaves if given half a chance. I usually cover my plants with a floating row cover to keep them out of trouble.

If you notice white powder on the leaves, that’s downy mildew—an unwelcome guest in humid weather. Good airflow and spacing can help avoid it, but if you spot it, remove the affected leaves and let the plant recover.

Arugula Varieties Worth Trying

• Wild Arugula: Smaller leaves, but the flavor is more intense. Perfect for adventurous palates.
• Rocket: The classic variety, with a peppery bite that works in just about any recipe.
• Wasabi Arugula: This one’s a showstopper. The name says it all—spicy, sharp, unforgettable.

Pro Tip: Succession Planting

To keep your arugula supply steady, plant seeds every 2–3 weeks. This way, you’ll never have that sad moment when your arugula patch is empty. Just as one batch starts to slow down, the next will be ready to pick up the slack.

Why Homegrown Arugula Tastes Better

Supermarket arugula often feels limp and lifeless compared to what you can grow at home. When you harvest it fresh, the leaves are vibrant, crisp, and unapologetically flavorful. There’s no comparison.

“Growing your own arugula isn’t just gardening; it’s reclaiming what food should taste like.”

Try growing arugula once, and you’ll see what I mean. It’s one of those crops that makes you feel clever for planting it—effortless, fast, and impossibly satisfying.

Arugula is an excellent choice for both novice and experienced gardeners looking to add healthy and flavorful greens to their diet. Not only is it packed with essential vitamins and minerals such as calcium, iron, and magnesium, but it can also be harvested a mere 30 days after planting. Additionally, its spicy and peppery flavor is a great addition to salads and other dishes. Finally, Arugula is a hardy and versatile crop, thriving in both spring and fall temperatures and exhibiting a wide range of pest and disease resistances.