As a member of the Brassica family, Arugula’s clean and peppery flavor are high in vitamins A, C and potassium. This particularly leafy green loves cool soil and is a prime candidate for winter gardens, as the seeds do not require a lot of heat to germinate. Plants for late fall and winter harvests have a much subtler flavor, but they retain their nutrients.
Sowing: Plant in rows 45-60cm (18-24’’) apart with 10-15cm (4-6’’) between each plant. Overcrowded plants will bolt earlier. Sow now more than 5mm deep (¼’’), exposed to full sun to partial shade.
Soil: Add compost and a handful of complete organize fertilizer for each plant while aiming for a pH of 6.0 – 7.0.
Growing: Keep rich soil moist and weed frequently to keep up with its speedy growth. Seeds germinate in 4-8 days.
Harvesting: Once young leaves are around 5cm (2’’) tall and 40 days from sowing, they have the best flavour and texture when picked with scissors.
Pests and Disease: Use a floating row cover (a thin, transparent, and flexible sheeting) to avoid flea beetles to cause tiny holes in leaves.
Companion Planting: Bush beans, beets, carrots, celery, cucumber, lettuce, onion, potato, and spinach.
Arugula leaves are best picked when young, tender, and mild and work well in salads and sandwiches. It also makes a sensational pesto, mixed with or as a substitute for basil.
For tips on growing other vegetables in your garden in August, read the article Start Sowing these Seeds this August.