How to Grow Arugula at Home: A Simple Guide for Fresh, Peppery Greens

Arugula, also known as rocket or roquette, is a fast-growing leafy green loved for its spicy, peppery flavor. It’s a favorite in salads, sandwiches, and pasta dishes—and the best part? You can grow it right at home, even if you only have a small balcony or container garden. Whether you’re new to gardening or already have a few plants thriving, learning how to grow arugula is one of the easiest ways to keep your kitchen stocked with fresh greens.

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Here’s a simple, step-by-step guide on how to grow arugula at home

Choosing the Right Spot

Arugula grows best in cool weather. It prefers temperatures between 10°C and 22°C, which makes it ideal for spring and fall planting. The plant enjoys full sun to partial shade—if your area is very hot, a little afternoon shade will keep the leaves tender and prevent them from turning bitter.

If you’re growing indoors or in a small space, arugula also thrives in containers. Choose a pot that’s at least 6–8 inches deep with good drainage holes.

Soil Preparation

Arugula isn’t picky about soil but will grow best in loamy, well-drained soil rich in organic matter. Aim for a soil pH between 6.0 and 7.0. You can mix in compost or aged manure before planting to boost nutrients and improve moisture retention.

Pro tip: Avoid soil that’s compact or heavy with clay. Light, crumbly soil encourages healthy root growth.

Planting Arugula Seeds

You can start arugula from seeds directly in the garden or in containers.

Sow seeds about ¼ inch deep and 1 inch apart.
Water gently to moisten the soil without washing the seeds away.
Keep the soil consistently damp (not soggy).
Seedlings usually sprout within 5–7 days.

If planting in rows, space each row about 10–12 inches apart to allow airflow and easy harvesting.

For continuous harvests, sow new seeds every 2–3 weeks. This ensures you’ll always have young, tender leaves ready to pick.

Watering and Care

Arugula grows fast and needs regular watering to stay lush and flavorful. The soil should stay moist but never waterlogged. Dry conditions can make the leaves tough and overly spicy.

You can use a layer of mulch around the plants to retain moisture and keep weeds in check.

If your arugula starts to flower (a process called bolting), the leaves will turn bitter. To delay bolting, keep the soil cool and moist, and harvest leaves often.

Fertilizing

Arugula doesn’t need heavy feeding. A light application of balanced organic fertilizer once a month is enough. Too much nitrogen can lead to lots of leafy growth but less flavor. Compost tea or liquid seaweed fertilizer works beautifully for organic gardeners.

Pest and Disease Control

Arugula can attract pests like aphids, flea beetles, and caterpillars. You can keep them away by:

Spraying with a mild neem oil solution
Covering young plants with fine mesh or row covers
Encouraging beneficial insects like ladybugs

Good air circulation and not overwatering will also prevent fungal issues like mildew.

Harvesting Arugula

You can start harvesting baby arugula leaves as soon as they reach 2–3 inches long, usually within 3–4 weeks after sowing. For mature leaves, wait another week or two.

Cut the outer leaves first, leaving the inner ones to grow for future harvests. If you prefer a one-time harvest, trim the entire plant about an inch above the soil—new leaves often regrow for another round.

Storing and Using Fresh Arugula

After harvesting, rinse the leaves gently and dry them completely. Store them in an airtight container or zip-lock bag in the refrigerator. Fresh arugula lasts about 3–5 days.

Add arugula to salads, toss it on top of pizza, or blend it into pesto for a peppery twist.

Final Thoughts

Learning how to grow arugula is one of the simplest ways to enjoy fresh greens year-round. It’s fast, forgiving, and perfect for both beginners and experienced gardeners. Whether you plant it in a garden bed or a small container, arugula rewards you quickly with flavorful, nutritious leaves that elevate any dish.

Start sowing today—you’ll be harvesting your own peppery greens in just a few weeks.