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Arugula is a fast-growing leafy green with a peppery flavor, but like many leafy crops, it can attract pests and diseases. Over decades of growing arugula in both raised beds and containers, I’ve found that early prevention and natural control methods are key to keeping plants vigorous and harvest-ready. Here’s a detailed guide to the…
Harvest arugula when the leaves are big enough to eat. Harvest leaves one at a time cut and come again or cut off the entire head. Arugula is a fast-growing cool-season salad green. It is ready for harvest 30 to 40 days after sowing. Arugula leaves are tangy and peppery with a mustard-like flavor. Young…
The taste of arugula has been described as tangy, peppery, nutty, and mustard sharp. You get the picture: arugula is the “mild” transformer. In Italian salads, arugula is often contrasted against red chicory and paler lettuces. In the mesclun salads originating in Provence, arugula is one of the zestier greens mixed with baby lettuces and…
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