Plant Profile: Eruca vesicaria

Arugula, resembling tall lettuce, is a cool-season annual vegetable known for its peppery leaves. This leafy green is particularly popular in Italy, where it is commonly enjoyed fresh in salads or incorporated into various cooked dishes. Additionally, other parts of the arugula plant, including its flowers, young seed pods, and seeds, are also edible.

The species Eruca vesicaria thrives in full sun to partial shade and prefers moist, nutrient-rich soil. It is advisable to cultivate arugula during the cooler months of spring and fall, as hot weather can lead to bolting and flowering, which alters the flavor and halts leaf production. In warmer climates, providing some shade can help prevent bolting. This plant can tolerate wet, mucky soil to a certain extent and is also resilient against light frosts.

Seeds can be sown directly into the ground or started indoors prior to the last frost for later transplanting. When seedlings emerge, they should be thinned to a spacing of 6 inches apart. For container gardening, a pot with a minimum size of 3 gallons and a depth of 4 to 6 inches is recommended. While arugula can self-seed in the garden, there is a risk of it becoming invasive or spreading into natural areas.

Arugula matures rapidly, typically within 40 to 50 days, and can be harvested as early as six weeks after planting. It is best to pick young leaves, as older ones tend to develop a bitter taste. To ensure a steady supply throughout the growing season, stagger plantings by one to two weeks. Once the plants begin to bolt in summer, the flowers and seed pods can also be harvested.

In terms of pests and diseases, arugula faces few significant issues, although minor ailments like bacterial leaf spot and powdery mildew can occur. Aphids and flea beetles may pose challenges, and while damping off of seedlings is rare, it is still a possibility.

This information is brought to you by Homegrown, featuring Bill Lord, a former Area Specialized Agent for NC State Extension.