Arugula – Slow Bolt

Arugula – Tardus Bolt

• Growing Temp 40°F – 75°F

• Days to Maturity 40-50 days

Ease of Cultivation and Nutritious Leaves: Slow Bolt arugula is a leafy green known for its peppery flavor and nutrient-rich profile. This vegetable is relatively easy to grow, making it a favorite among both beginner and experienced gardeners. Its fast-growing nature means that with proper care, you can enjoy fresh arugula in just a few weeks. Arugula can be eaten raw in salads, used as a garnish, or added to cooked dishes for a flavorful punch, making it a versatile ingredient in various cuisines.

Direct Sowing: To direct sow arugula, plant the seeds outdoors as soon as the soil can be worked, ideally in early spring or fall. Sow the seeds about ¼ inch deep and 1 inch apart in rows that are spaced 12–18 inches apart. Germination typically occurs within 5–10 days. It is important to keep the soil consistently moist to encourage quick growth and prevent the seeds from drying out. Once the plants are established, thin them to about 4 inches apart to allow for proper airflow and development of the leaves. You can begin harvesting the leaves once they reach about 3–4 inches long, taking care not to remove more than one-third of the plant at a time.

Early Sowing for Seedlings: For an early start, sow arugula seeds indoors 4–6 weeks before the last expected frost. Use seedling trays filled with a good-quality potting mix, placing 2-3 seeds per cell. Maintain a temperature of around 65–70°F to promote germination. Once the seedlings have developed their first true leaves and the danger of frost has passed, they can be transplanted into the garden. Space the transplants about 4 inches apart in rows that are 12–18 inches apart. Water the seedlings thoroughly after planting and apply a layer of mulch around the base to help retain moisture and suppress weeds.

Harvesting: To determine when Slow Bolt arugula is ready for harvest, look for leaves that are bright green, tender, and approximately 3–4 inches long. You can start harvesting as soon as the leaves are large enough to eat, typically within 40–50 days of sowing. It’s best to pick the outer leaves first, allowing the inner leaves to continue growing. If left too long, the leaves can become bitter, so regular harvesting will encourage new growth and ensure the best flavor.