Arugula Rocket is a wild rocket variety that brings serious peppery intensity to the garden. This cultivar of Diplotaxis tenuifolia grows 12 to 24 inches tall and reaches harvest in just 30 to 50 days, making it one of the fastest greens you can grow. Hardy from zones 5 through 11, it thrives in full sun and germinates at soil temperatures as low as 40°F, so you can start harvesting greens earlier in spring than most crops. The leaves pack a sharper, more complex bite than cultivated arugula, with a distinctive wild character that serious cooks seek out.
Full Sun
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5-11
24in H x ?in W
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High
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This wild rocket delivers the spicy, peppery kick that salad lovers crave, with a more complex flavor depth than standard arugula varieties. The rapid 30 to 50 day harvest window means you can have tender greens on the table in weeks, and successive sowings every three weeks extend your season from spring through fall. Even in colder climates, zones 5 and above offer reliable growing conditions, while gardeners in mild regions can sow in fall for a winter harvest.
Arugula Rocket is a salad green prized for its peppery, assertive flavor. The leaves are harvested young and tender, tossed raw into mixed greens and salads where their spicy character stands up to bold vinaigrettes and contrasts beautifully with milder greens. Cooks also wilt the leaves into pasta dishes, soups, and grain bowls where the heat and peppery notes intensify slightly with cooking. Its wild rocket heritage gives it more complexity than cultivated arugula, making it preferred in upscale kitchens and by gardeners who want something with more personality.
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Sow Arugula Rocket outdoors 2 to 4 weeks before your average last frost date, when soil temperature reaches at least 40°F (ideally 50 to 70°F). In mild climates, sow in fall for winter harvest. Continue successive sowings every 3 weeks until 4 to 6 weeks before your average first frost date.
Begin harvesting when leaves are young and tender, typically 30 to 50 days after sowing. Pinch or cut individual outer leaves as needed, starting from the outside of the plant and working inward to encourage continued productivity. You can also harvest the entire plant by cutting it just above soil level if you prefer. Harvest in the morning when leaves are crisp and full of moisture. The younger the leaves, the more tender and less intensely peppery they'll be; allow them to mature slightly longer for a sharper bite.
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