Arugula

Cultivated arugula (rocket) leaves, raw. Scientific identity: Common cultivated arugula is placed in Eruca; Eruca vesicaria subsp. sativa and Eruca sativa are both used in horticultural and taxonomic sources, while the USDA record is not species-specific. Edible part: Raw leaves; roots, flowers, seed, and seed oil are outside this composition scope. Exact source form: Raw arugula corresponding to USDA FoodData Central FDC 169387; the record does not identify variety or species.

A peppery leafy green that brings mustard-like bite to salads, pasta, pizza, and quick sautés.

Common name

Arugula

Scientific name

Eruca vesicaria

Family

Brassicaceae

Edition

Core Edibles

Flavor

Peppery · mustardy · fresh

Texture

Tender · slightly crisp

Season

Cool seasons

Best storage

Refrigerate dry

Great for

Salad · pesto · wilt

Know this

“Rocket” can refer to more than one species

One of the fastest foods in the book. Heat makes leaves more bitter and pushes plants to flower.

START WITH

Arugula seed labeled Eruca vesicaria or Eruca sativa

CLIMATE

Cool weather, ideally about 45–65°F; sow in spring and again in late summer or fall

LIGHT

Full sun in cool weather; afternoon shade as weather warms

SOIL

Loose, well-drained soil with regular moisture

1. 1

   Start it

   Direct-sow 1/4 inch deep, about 1 inch apart. Keep the surface moist until seedlings appear, usually in 3–10 days.

2. 2

   Give it room

   Thin to 4–6 inches apart for larger leaves, or harvest crowded seedlings as baby greens. Rows can be 12–18 inches apart.

3. 3

   Water correctly

   Water when the top inch dries. Steady moisture keeps leaves tender and moderates bitterness.

4. 4

   Care for it

   Sow a short row every 2–3 weeks for a continuing harvest. Use lightweight row cover if flea beetles make small holes in leaves.

5. 5

   Harvest

   Cut outer leaves when 2–4 inches long, or shear the whole plant about an inch above the crown so it can regrow. Harvest before flowering for milder leaves.

Baby leaves can be ready in about 20–30 days; full leaves commonly take 35–50 days.

Cut outer leaves when 2–4 inches long, or shear the whole plant about an inch above the crown so it can regrow. Harvest before flowering for milder leaves.