Arugula Seeds - Roquette Rocket - Eruca sativa

2, 3, 4, 5, 6, 7, 8, 9, 10, 11

USDA Zones 2-11: Grows as a cool-season annual across all zones. Planting times are critical and must be scheduled so the plant matures before the arrival of summer heat (consistent temperatures above 75-80 degrees F), which causes arugula to bolt (go to seed) and turn unpleasantly bitter.

Best Performance (Zones 4-8): Thrives in the cool weather of spring and fall. Plant in very early spring as soon as the soil is workable (4-6 weeks before last frost). Plant again in late summer/early fall for a robust autumn harvest that can often survive the first light frosts, which improves flavor.

Northern Zones (2-4): Plant in late spring for a quick early summer crop, or in mid-summer (July) for a full fall harvest before the first hard freeze.

Hot Climate Zones (9-11): This is an ideal fall, winter, and early spring crop in these regions. Plant in the fall and harvest throughout the mild winter. Avoid planting in late spring or summer, as the heat will cause immediate bolting.

Soil Temperature: Requires cool soil for germination, ideally between 40-65 degrees F. Germination is fast and reliable in these conditions but will be slow, erratic, or fail in soils warmer than 75 degrees F.

Growing Season: Requires only 40-50 days of cool weather to reach full maturity. Because it is so fast-growing, it is perfect for planting in the narrow windows of early spring and early fall before the weather turns hot.

Learn more about USDA Hardiness Zones here

When to Plant:

Spring: Direct sow seeds outdoors as soon as the soil can be worked, typically 4-6 weeks before your average last frost date. Arugula is very frost-tolerant and thrives in cool spring weather.

Fall: For the best-tasting and most productive crop, sow seeds in late summer (about 6-8 weeks before your average first fall frost). The plants will mature during the cool, shortening days of autumn.

Succession Planting: Sow small batches every 2 weeks during these cool planting windows for a continuous supply.

Where to Plant:

Sunlight: Arugula prefers full sun during the cool weather of spring and fall. If you are trying to extend the harvest as temperatures rise, planting in a location with partial afternoon shade can help delay bolting.

Soil: Plant in loose, fertile, well-drained soil. Amending your bed with 1-2 inches of aged compost before planting is ideal.

Soil pH: Prefers a soil pH between 6.0 and 7.0.

How to Plant:

Depth: Plant seeds 1/4 inch deep.

Spacing: Sow seeds about 1 inch apart.

Thinning: For "baby leaf," no thinning is required. For larger, full-sized plants, thin seedlings to stand 6 inches apart.

Rows: Space rows 12-18 inches apart.

Germination: Seeds sprout very quickly in cool, moist soil, often within 5-10 days.

Growing and Care:

Watering: This is the most important step. Arugula needs consistent, even moisture. Keep the soil moist like a wrung-out sponge. Drought stress will cause the leaves to become excessively hot and will trigger bolting.

Mulching: Apply a 2-inch layer of organic mulch (such as straw or grass clippings) to help retain soil moisture, keep the soil cool, and suppress weeds.

Fertilizing: Generally not needed if you have rich soil. If plants seem pale or slow, a single feeding with a nitrogen-rich liquid fertilizer (like fish emulsion or compost tea) will boost leafy growth.

Pests: Flea beetles are the most common pest; they chew small "shot holes" in the leaves. Cover your crop with a lightweight floating row cover from the day you plant to prevent them.

Harvesting:

When: You can begin harvesting as soon as the leaves are 2-3 inches long (about 20-25 days). The flavor becomes more intense as the leaves get larger.

How: Harvest using the "cut-and-come-again" method. Snip the outer leaves with scissors about 1-2 inches above the soil line, leaving the central crown intact. The plant will continue to produce new leaves from the center.

Bolting: Harvest frequently. Once the plant sends up a central flower stalk (bolting), the leaves will become tough and very bitter. The flowers, however, are edible and have a mild peppery flavor.