When and How to Harvest Arugula for the Best Flavor

Arugula’s peppery leaves are at their tastiest when harvested at just the right stage. After more than 30 years of growing salad greens in my California garden, I’ve learned that timing and technique make all the difference for tender, flavorful harvests.

Table of Contents

When to Harvest Arugula

Baby Leaves (Best for Salads)

Harvest 20–25 days after sowing, when leaves are 2–3 inches long.
Baby leaves are mild and delicate, perfect for fresh salads or sandwiches.

Mature Leaves (For Bold Flavor)

Harvest 35–45 days after sowing, when leaves are 4–6 inches long.
Flavor is spicier but still tender if picked before plants bolt.

Watch for Flowering (Bolting)

Arugula quickly sends up flower stalks in warm weather.
Once plants bolt, leaves turn bitter and tough. Harvest before you see flower buds for best taste.

How to Harvest Arugula

Cut-and-Come-Again Method

Use clean scissors or garden shears to snip outer leaves, leaving the center crown intact.
New leaves will regrow for multiple harvests over several weeks.

Whole-Plant Harvest

For a one-time crop, pull the entire plant when leaves reach your preferred size.
Rinse and chill immediately to keep leaves crisp.

Personal Tips for Peak Flavor

In my Sonoma Valley raised beds, I sow arugula every two weeks in spring and fall to avoid hot weather and keep a continuous supply. I harvest early in the morning when leaves are cool and hydrated—this locks in flavor and keeps them tender.

Quick Takeaways

Pick baby leaves early for mild salads.
Harvest before plants bolt to avoid bitterness.
Morning harvest keeps leaves crisp and flavorful.

Arugula Growing Hub

Start here: The Ultimate Arugula Growing Guide: From Seed to Harvest

Planting & Site Prep

Care & Maintenance

Pests & Diseases

Common Arugula Pests and Diseases and How to Control Them Naturally

Harvest & Storage

Varieties

Best Arugula Varieties to Grow in Your Garden

Kitchen & Extra Uses

How to Prepare and Serve Arugula

Stephen Albert

Stephen Albert is a horticulturist, master gardener, and certified nurseryman who has taught at the University of California for more than 25 years. He holds graduate degrees from the University of California and the University of Iowa. His books include Vegetable Garden Grower’s Guide, Vegetable Garden Almanac & Planner, Tomato Grower’s Answer Book, and Kitchen Garden Grower’s Guide. His Vegetable Garden Grower’s Masterclass is available online. Harvesttotable.com has more than 10 million visitors each year.

How to Harvest Swiss Chard So It Keeps Growing
ByStephen Albert

Swiss chard is a cut-and-come-again leafy green, meaning you can harvest it multiple times without killing the plant. By using the right harvesting method, you can keep chard producing tender leaves for months. When to Start Harvesting Begin harvesting when leaves are 6–8 inches long and stalks are firm. Smaller leaves are tender and mild,…

Read More How to Harvest Swiss Chard So It Keeps Growing
How to Grow Kale in Summer: Avoid Heat-Stressed Plants
ByStephen Albert

Kale is often thought of as a cool-season crop, but with the right strategies, you can grow tender, flavorful leaves in summer, even in warm climates. When I moved from the cold winters of Iowa to the hot, dry summers of California’s Sonoma Valley, I had to completely rethink how I grew kale to avoid…

Read More How to Grow Kale in Summer: Avoid Heat-Stressed Plants
Seven Ways to Serve Kale
ByStephen Albert

Kale can be steamed, sautéed, boiled, and simmered. Kale can be tenderized and served in salads or combined with potatoes to make a tasty soup. Kale is a great match with hearty foods such as pork chops, fried catfish, garlicky sausage, and cornbread. Kale can be prepared just as you would spinach. It should not…

Read More Seven Ways to Serve Kale
Asian Greens: Varieties and Growing Tips for the Home Garden
ByStephen Albert

Asian greens are a diverse group of leafy vegetables that originate from East and Southeast Asia. Known for their distinct flavors, versatility, and nutritional benefits, these greens are widely used in Asian cuisine, including salads, soups, stir-fries, and pickles. Many Asian greens are also cool-weather crops, making them suitable for fall and spring gardening in…

Read More Asian Greens: Varieties and Growing Tips for the Home Garden
How to Keep Swiss Chard From Getting Bitter
ByStephen Albert

Swiss chard is naturally mild and earthy, but under certain conditions, its leaves can develop a sharp, bitter taste. This is often due to environmental stress, improper harvesting, or letting plants grow too large. With the right care, you can keep chard sweet and tender all season long. Why Swiss Chard Turns Bitter Bitterness usually…

Read More How to Keep Swiss Chard From Getting Bitter
Heat-Tolerant and Bolt-Resistant Lettuce Varieties for Summer
ByStephen Albert

Lettuce is traditionally a cool-season crop, but with the right variety selection and growing strategies, you can enjoy fresh greens even during the heat of summer. As a lifelong gardener in California’s Central Valley and Sonoma Valley, I’ve learned which lettuces thrive in hot weather and which bolt quickly under stress. In this guide, I’ll…

Read More Heat-Tolerant and Bolt-Resistant Lettuce Varieties for Summer