🌿 ArbGard Online

pH: 6.0–7.0  ·  Rich, well-drained

Moderate nitrogen; side-dress with compost

This delicious green has a spicy, peppery, mustard-like flavor. With an incredibly high germination rate, lovely crunch, and tolerance for cool weather, some call this the perfect cold-weather green.

5-7

Plant densely first thing in the spring and trim regularly for tender greens early in the season. Succession plant every 2-3 weeks until the heat of summer arrives. Great for a second planting in late summer for a fall harvest.

Arugula thrives in cool weather and prefers consistent moisture—water regularly to keep soil evenly damp, especially during dry spells. It's a light feeder, so a balanced fertilizer or compost worked into the soil at planting is usually sufficient; avoid over-fertilizing, which encourages leafy growth at the expense of flavor. Staking is unnecessary. Common issues include flea beetles (which create small holes in leaves; use row covers or neem oil if needed) and bolting in heat (plant in spring or fall, or provide afternoon shade in summer). Arugula dislikes transplanting, so direct sow seeds and thin seedlings rather than starting indoors.

Harvest outer leaves individually once the plant is 3–4 inches tall, or cut the entire plant 1–2 inches above soil for a second flush. Pick in the morning when leaves are crisp and before temperatures spike; younger leaves are milder and more tender. Arugula becomes peppery and bitter as it matures and flowers, so harvest frequently to encourage tender growth. Store unwashed leaves in a plastic bag in the refrigerator for up to 5 days; rinse just before use.