Esmee Salad Arugula is a compact, open-pollinated variety that delivers fresh, peppery greens in just 21 days. Its beautiful oak-shaped leaves make it as visually striking in the garden as it is on the plate. This fast-growing arugula thrives in cool seasons and can be harvested repeatedly by cutting above the basal plate, giving you multiple flushes from a single sowing. Whether grown in the field, greenhouse, or high tunnel, Esmee proves that some of the best salads come from plants you can grow yourself.
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Moderate
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You'll be harvesting tender oak-type leaves in three weeks flat, which makes Esmee exceptional among salad greens. The compact growth habit means it fits anywhere, from small containers to densely planted rows, and the leaves stay tender when you harvest them at 3 to 6 inches. Cut above the soil line and the plant regrows, giving you 5 to 14 days of additional harvests before it's time to resow. This is the kind of variety that rewards frequent, small harvests with continued production.
Esmee Salad Arugula shines as a fresh salad green, where its peppery leaves add bite and visual interest to mixed greens. The young, tender leaves are best enjoyed raw in salads, where their oak-shaped silhouette catches light and creates textural depth. The variety's quick maturity and regrowth habit make it perfect for continuous harvesting to keep your salad bowl stocked throughout the season.
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Sow Esmee Salad Arugula directly into the garden or container, spacing seeds thinly in rows. Press seeds into moist soil and keep the seedbed consistently moist until germination. For continuous harvests, succession sow every 2 to 3 weeks throughout the growing season. This variety can be sown all season in the field and is hardy enough for winter growing in cool greenhouses and high tunnels from late summer and early fall sowings.
Begin harvesting when leaves reach 3 to 6 inches in size, typically around 21 days after sowing. Use a sharp knife to cut about an inch above the soil line, making sure to cut above the basal plate so the plant can regrow cleanly. You'll be able to cut again when plants reach desired size again, usually 5 to 14 days after the first harvest. Continue harvesting before the plant flowers if you prefer milder-flavored leaves; once flowering begins, the leaves become sharper, though they remain edible. The flowers are also edible and can be harvested for garnish or added to salads.
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