Arugula (Standard) Salad is the classic, mild-mannered green that makes fresh salads sing. This open-pollinated variety of Eruca sativa reaches harvest in just 21 days, delivering tender leaves at their peak flavor before they turn sharp and peppery. It's a workhorse for gardeners who want quick, reliable greens from spring through fall, and it even tolerates cool greenhouse growing when you want winter salads.
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Moderate
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At 21 days to harvest, standard arugula rewards impatient gardeners with fast results. You'll be cutting leaves at the 3 to 6 inch stage, and because you harvest above the basal plate, the plant regrows for successive pickings every 5 to 14 days. The leaves stay mild and tender at this stage, developing that characteristic peppery bite only after flowering, so timing your harvests means you control exactly how much spice you want in your bowl.
Arugula is a salad green first and foremost, prized for its tender leaves when harvested young at 3 to 6 inches. The edible flowers that appear later in the season add both peppery flavor and visual appeal to salads and garnishes. Once plants bolt and flowers develop, the leaves intensify in heat, shifting the variety toward cooked applications where that sharper taste complements warm dishes.
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Direct sow seeds in the garden in fertile, well-drained soil with pH 6.0-6.8. Arugula can be sown all season in the field and germinates quickly in cool to moderate temperatures. For winter harvest, sow in late summer or early fall for growing in cool greenhouses and high tunnels.
Begin harvesting when leaves reach 3 to 6 inches in size. Use a sharp knife and cut about an inch above the soil, being careful to cut above the basal plate so the plant can regenerate for successive harvests. Expect regrowth within 5 to 14 days depending on growing conditions. Leaves become noticeably sharper and more peppery once the plant flowers, though even flowered plants can still be harvested; the edible flowers themselves are also worth collecting.
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