Avg seeds/pkt 500
Arugula, also known as Roquet, is a tasty micro-green for salads, and at a larger size, is often served sautéed with pasta or on pizza. Arugula’s distinct flavor is mildest when picked before the plant sends up flower stalks. After that the leaves can be quite spicy, like its relative the radish.
Outdoors, 12 weeks before your average last frost date, choose a spot in part-shade or full sun with well-drained soil, and mix compost and a balanced granular fertilizer into the top 6 inches. Scatter about a quarter-teaspoon of seeds every square foot, cover them with a thin layer of soil, tamp it down for good seed-to-soil contact, and water gently to prevent seeds from being dislodged. I like to lay down a very loose “netting” of straw to help shade the soil and keep it moist for germination. Seedlings emerge within 6 days. Repeat the process every couple of weeks until June and then resume in September through early October for an extended harvest.
Tender young leaves will be ready to clip after 22 days, and sturdier, more pungent leaves are harvested in about 45 days. Arugula can be sown just before the first snow falls for an extra-early, first garden-green of the year.
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