Arugula has long brought a peppery spark to Mediterranean kitchens, but the name is used for two related crops. Common arugula, Eruca vesicaria subsp. sativa, grows quickly, forms broader leaves, and has a milder, more tender flavor. Wild arugula, Diplotaxis tenuifolia, is slower-growing and more deeply lobed, with a sharper taste and a longer harvest season.
Both are cool-season leafy greens, though wild arugula tolerates heat and repeated cutting better than common arugula. Each produces its best leaves in fertile soil, steady moisture, and mild weather, before flowering makes the flavor stronger.
Growing Guide
Timing
Direct sow arugula about 3–5 weeks before the expected last spring frost, once the soil can be worked. It germinates readily in cool soil and may be ready for baby-leaf harvest in only a few weeks.
Make small sowings every 1–2 weeks while weather remains mild. Sow again in late summer for a fall crop. Warm temperatures and lengthening days encourage bolting and a stronger, more bitter flavor.
Sowing & Starting
Sow seeds about ¼ inch deep and keep the seedbed evenly moist until seedlings emerge. Space plants about 2–3 inches apart for baby leaves or 4–6 inches apart for larger plants.
Arugula is usually best direct sown because it grows quickly and establishes easily. Thin crowded seedlings early, using the extras in salads.
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