Harvest Arugula

Arugula grows quickly and is best harvested young for a mild, peppery flavor. Regular harvesting keeps the plant producing and helps prevent it from becoming too spicy or bolting.

Care instructions

1. Harvest early and often.
   Arugula is ready to harvest when leaves are about 5–10 cm long. Younger leaves are more tender and mild, while larger leaves develop a stronger, spicier flavor.

2. Pick outer leaves first.
   Remove the outer leaves and leave the center of the plant intact so new leaves can continue to grow.

3. Don’t wait too long.
   If arugula grows too large or starts to bolt, the leaves can become tough and bitter. Harvest frequently, especially in warm conditions.

4. Harvest during cooler hours.
   Pick arugula early in the morning for the best flavor and crisp texture. Avoid harvesting during mid-day heat, which can cause wilting.

5. Use scissors or pinch gently.
   Cut leaves near the base with clean scissors or pinch them off carefully. Avoid pulling, which can disturb the roots.

6. Handle with care.
   Arugula leaves are delicate and bruise easily. Place them loosely in a shallow container and keep them cool while harvesting.

7. Store properly after harvesting.
   Rinse gently, dry well, and store arugula in the refrigerator in a breathable bag or container with a paper towel. Use within a few days for best quality.