Do this toward the end of the season, when the plant elongates and flowers begin to form (bolting).Diatomaceous earth scattered over the leaves will kill all soft-bodied insects (beneficial as well as harmful); if you decide to use it be sure to the product is labeled “food safe” if you have small children or pets.A less toxic alternative is to cover the rows with Reemay, a fabric that keeps out insects but allows light and water to pass through.Danielle likes to harvest a big batch of arugula when it’s flavor is at its peak, but has trouble keeping it from spoiling in the fridge after washing. .

How and When to Harvest Arugula

With regrets to all the lettuce lovers out there, I must proclaim that there is no better base for a salad than freshly grown arugula.I planted the leafy green in my vegetable garden last summer and was surprised by how quickly and easily it grew.In this article, we’re going to be unlocking the secrets of how and when to harvest arugula, so that you get the tastiest homegrown greens possible for use in salads and other dishes.This plant matures quickly, especially compared to lettuce – yet another reason why I think it’s a fantastic choice for salads!Tender leaves just a few weeks old have a mild flavor and – in my opinion – make the best salad base.But if you love biting into a salad with a zesty edge, you’ll want to harvest when the plant is more mature.But leaves picked from a bolted plant can be used to make a fantastic pesto, or a peppery addition to your favorite pasta salad.Always pick during the coolest, driest time of the day – typically in the evening as the sun’s going down, or in the morning if there’s no dew.And who doesn’t love an excuse to make a trip out to the garden for a leisurely harvest session among the vegetables with our morning cup of coffee in hand, or after work when we’re concocting plans for dinner?For a bigger salad, maybe a fresh green salad with arugula, beets, goat cheese, and olive oil like this one from our sister site, Foodal, you’ll want to pick your baby greens in larger bunches.To harvest, you can take a clean garden knife or shears and cut up to half of the leaves from each plant, at the base of the stalks, just like you’d do for baby greens.Remember to pull the plant in the evening or morning, and avoid harvesting rain-soaked leaves or those covered in dew.Every time I go out to eat with my parents at an Indian restaurant, they order their dishes with the highest level of spice.If your plant has really gone wild and is growing leaves off a thick, woody stalk, don’t eat that part. .

How to Harvest and Store Arugula

Plants will flower (bolt) and stop producing when temperatures reach the high 70°sF (21°+C) for several days in a row.If temperatures rise into the 80°sF (26°+C), start picking outer leaves immediately; this will briefly delay bolting.In a cold frame, you can keep arugula from freezing by covering plants with straw or hay.Leaves cut from plants that have produced flowers will be bitter and tough but still edible. .

How to Harvest Arugula So It Keeps Growing

These “baby” leaves have a smoother, less intense flavor, making them the preferred form for salads.In the right climate, you’ll have the opportunity to harvest your arugula over a dozen times before the plant becomes too bitter during bolting or dies back due to the cold.Arugula microgreens, or sprouts, make a great zesty addition to sandwiches, burgers, salads, and more.Once a mature arugula plant begins to bolt, or starts to form a flower stalk, the leaves will take on a woody texture and an unappealing bitter taste.If you do not plan to harvest seeds, then it is time to pull the plants and replace them with a warm-season crop such as bush beans or zucchini.Arugula seeds form in long pods that resemble tiny green beans.Allow your arugula plants to sit undisturbed until the flower stalks and pods turn yellow and dry out.If the seeds are ready, you will hear a sound similar to a rainstick as they rattle around inside the dried pods.Once you hear this sound, cut the stalks below the lowest pod and carefully bring them over to a prepared space away from the garden to harvest.Instead, hold the stalks over a large colander with a bowl beneath it and rub them vigorously between your hands.Store the seeds in a paper envelope in a dark, cool space to sow the following fall or spring for a never-ending supply of zesty, homegrown arugula.About the Author Sara Seitz is a freelance writer and avid gardener brought up by generations of women with green thumbs. .

How to Harvest Arugula

Arugula grows and goes to seed very quickly, so harvesting at the precise time ensures the best flavor and increased production.Pull up the arugula plant at its roots when it reaches about 12 inches tall and just before it develops flowers.Evening is one of the best times to harvest arugula because the sun's intensity dies down and you don't have to worry about morning dew.When growing arugula problems are rare, but it is susceptible to both flea beetles and cabbage worms and will "bolt" or go to seed in hot weather. .

How to Harvest Arugula Without Killing the Plant

It is healthy, nutrient-dense and high in fiber, which makes it a great choice for all types of salads, or as a pizza, nacho or sandwich topping.If harvested properly, the arugula plants will grow back for an endless supply of greens throughout the entire season!Arugula is a cruciferous vegetable that belongs to the same family as cauliflower, cabbage, broccoli, kale, and brussels sprouts.The leaves have a very distinct shape, with notches up and down on both sides of the leaf, although they can vary a lot from one variety of arugula to the next.Depending on the variety of arugula you’ve planted, you can expect to harvest its leaves in 20-50 days after sowing.So, in about three weeks or more of growth, or when the plants get at least 6" tall, identify the largest, outer leaves that are big enough to eat and start harvesting.With the cut-and-come-again method you can have fresh arugula at your disposal throughout the season, or even during the whole year, especially if you live in an area where the winters are mild, or if you keep your plants indoors.Use your hands, a pair of scissors or a serrated knife and cut the stems of the leaves about an inch from the crown or the leaf base.When temperatures reach 70°F - 75°F that’s when the arugula plants typically stop producing leaves and start preparing for flowering and re-seeding.And if you’re out of ideas and don’t know what to prepare with your freshly harvested arugula leaves, here’s a delicious and tasty Roots and Shoots Garden Salad Recipe you can try.There are numerous methods that you can use, but the most practical one is to puree the arugula leaves with some water and pour the mixture into ice trays that you can freeze and use for up to 5-6 months.If you want to store your arugula for even longer periods of time, the best method that allows that is to blanch and freeze the leaves in freezer bags. .

How to Cut Back Arugula

Arugula is a remarkably easy plant to grow, reflecting its origins as a wild-harvested weed, though its flavor and yield are determined partly by how and when you cut it back.If you want to harvest throughout the warmer months, plant it in spots where there will be plenty of morning light but also shade from the afternoon's heat.Alternatively, you can let the leaves grow for another week or two and harvest them at full size when they're 4 to 6 inches long.They are susceptible to flea beetles, which can put a serious dent in your crop, but floating row covers provide a simple, effective and non-toxic fix for the problem.While the leaves quickly become too bitter to be palatable, arugula will flower vigorously, and the delicate white blossoms are both edible and tasty. .

All About Arugula: Storing and Preparing Arugula

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Growing Arugula: Planting, Growing, and Harvesting Arugula

The seeds will germinate quickly in cool soil and seedlings are capable of tolerating a light frost, but consider protecting plants with cloches or row covers nonetheless! .


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