Latin Name: Eruca sativa

Type: Perennial



Soil: “A neutral soil pH of 6.0 to 6.8. is best, but arugula will grow just about anywhere. Arugula is fast growing and a soil rich in organic matter will produce lots of leaves.” (Source)

Sun: Full sun in spring/fall (cool); partial shade in summer

Companion Plants: Bush beans, celery, carrots, nasturtium, mint, dill, lettuce, cucumbers, onions, rosemary, potatoes; NOT strawberries

Height: 6 to 12 in.

Planting: Started from seed; “arugula seed can handle chilly soil and you might want to wait and direct seed 1 to 2 weeks before your last frost date. Succession plant a new batch every couple of weeks, to prolong your harvest and take advantage of its short season.” (Source)

Single Plants: 5″ (15cm) each way (minimum)
Rows: 3″ (10cm) with 7″ (20cm) row gap (minimum) (Source)

The seeds are small and should barely be covered with soil. Sprinkle them on dampened soil or potting mix and press firmly. Then dust with some more soil and keep moist. They should germinate within 2 weeks. (Source)

Lights to stay damp.


Enjoys cool, spring & fall. Bolts in heat and leaves are more bitter when it is hot.

Pests: cabbageworms, flea beetles

Propagate: “Arugula bolts in hot weather. . . . When growing for seed, arugula should be sown so that plants have enough time to produce a healthy canopy of leaves before high temperatures trigger flowering.” (Source)


Harvest often to encourage new growth.


Leaves & flowers are edible.

“Arugula is commonly eaten as a fresh salad green or as a peppery addition to sandwiches, pizza, and pasta dishes. . . . try your hand at making arugula pesto or salsa verde.” (Source)

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