THE LIVING FOOD LIBRARY
Arugula: Grow It. Harvest It. Eat It.
A fast-growing peppery green that can move from your indoor garden to salads, sandwiches, pizza, pasta, eggs and quick weeknight meals. Learn when to harvest arugula, which leaves to take, how to keep it producing and what to make with tonight's harvest.
TONIGHT’S HARVEST
What can I make with my arugula tonight?
5 MINUTES: Arugula + lemon + olive oil + Parmesan salad.
10 MINUTES: Toast or a sandwich topped with arugula, tomato and cheese.
15 MINUTES: Scrambled eggs or an omelet finished with fresh arugula.
20 MINUTES: Pasta tossed with olive oil, garlic, Parmesan and a handful of arugula.
30 MINUTES: Flatbread or pizza topped with fresh arugula after baking.
WEEKEND IDEA: Make arugula pesto for pasta, sandwiches or roasted vegetables.
HARVEST GUIDE
When Is My Arugula Ready to Harvest?
BABY LEAF
Harvest small, tender leaves when you want a mild peppery flavor for salads, sandwiches or garnishes. Take only what you need and leave the center growing.
REGULAR HARVEST
Once the plant has several healthy leaves, harvest the larger outer leaves first. Leave the smaller center leaves in place so the plant can continue producing.
MATURE LEAF
Larger leaves develop a stronger peppery flavor. Use them in pasta, pizza, pesto, soups or other dishes where a bolder green works well.
Harvest based on tonight's meal. A few leaves may be enough for a sandwich or eggs; a larger handful can become a salad, pasta topping or pesto.
HOW TO HARVEST
Take the Outside. Keep the Center Growing.
1. Look for healthy outer leaves that are large enough to eat.
2. Use clean scissors or gently pinch the leaf near its base.
3. Harvest the outer leaves first.
4. Leave the small center growth intact.
5. Take only the amount you plan to use.
6. Return in a few days and harvest again as new leaves develop.
GARDEN → KITCHEN
Turn Tonight’s Arugula Harvest Into Dinner
- RAW: Toss fresh arugula with olive oil, lemon and Parmesan for a fast salad.
SANDWICHES: Add a handful to sandwiches, wraps or burgers for a peppery bite.
PIZZA: Scatter fresh arugula over pizza after baking.
PASTA: Fold arugula into hot pasta just before serving so it lightly wilts.
EGGS: Add chopped leaves to omelets, scrambled eggs or breakfast sandwiches.
PESTO: Blend a larger harvest with olive oil, nuts or seeds, garlic and cheese.
WATCH THE HARVEST
How to Harvest Indoor Arugula and Keep It Growing
- Don't pull out the whole plant for one meal. Harvest the larger outer leaves and leave the center growing so your arugula can keep producing.
HARVEST AMOUNT
How Much Arugula Should I Harvest?
- SMALL HARVEST: A few leaves for a sandwich, eggs, pizza or garnish.
MEDIUM HARVEST: One or two loose handfuls for a personal salad, pasta or grain bowl.
LARGER HARVEST: Several handfuls for a family salad, pesto or a shared meal.
GROW BETTER ARUGULA
Help Your Arugula Keep Producing
- Give arugula consistent light and moisture and avoid letting the root zone dry out completely. Harvest regularly instead of waiting for every leaf to become large. Taking mature outer leaves while protecting the center growth supports repeat harvests. If the flavor becomes stronger than you prefer, use the larger leaves in cooked dishes or pesto and harvest younger leaves for salads.
If you need more greens than are ready, combine your arugula with spinach, kale, Swiss chard or herbs from the same indoor harvest.
ARUGULA IN YOUR BUNDLES
Which Seedling Bundles Include Arugula?
Arugula appears in select Living Food™ seedling bundles.
Check this month’s seedling bundles to see when Arugula is included in the current harvest rotation.
ARUGULA HARVEST LIST
Arugula not in this month’s bundle?
- Join the Arugula Harvest List and we’ll let you know when it returns.
THE LIVING FOOD LOOP
Grow. Harvest. Eat. Grow Again.
- Living Food™: Grow → Harvest → Eat → Grow Again
Old way: Buy → Refrigerate → Use → Throw Away Bag
Living Food™: Grow → Harvest → Eat → Grow Again
KEEP GROWING
What Should I Grow Next?
Spinach — mild, versatile leafy green for salads, smoothies and cooked meals.
Kale — dependable repeat-harvest green for salads, soups, eggs and pasta.
Swiss Chard — colorful leafy green for sautés, soups, bowls and side dishes.
Parsley — fresh herb for salads, sauces, soups, pasta and finishing meals.
Old way: Buy → Refrigerate → Use → Throw Away Bag
Living Food™: Grow → Harvest → Eat → Grow Again
GROW LIVING FOOD AT HOME
Your Next Meal Can Start in Your Garden.
- Arugula does not have to be something you buy in a plastic box and forget in the refrigerator. Grow it at home, harvest what you need, turn it into dinner and come back for the next harvest.
ARUGULA FAQ
Questions About Growing Arugula Indoors
- HOW DO I KNOW WHEN ARUGULA IS READY TO HARVEST?
Harvest when the leaves are large enough for the meal you want to make. Tender young leaves are good raw; larger leaves have a stronger peppery flavor.
SHOULD I HARVEST THE WHOLE PLANT?
For repeat harvests, take larger outer leaves and leave the center growth intact.
WHY DOES MY ARUGULA TASTE PEPPERY?
That peppery flavor is characteristic of arugula. Larger or more mature leaves can taste stronger than young leaves.
CAN I COOK ARUGULA?
Yes. Add it near the end of cooking to pasta, eggs, soups or other warm dishes, or blend it into pesto.
CAN I GROW ARUGULA INDOORS YEAR-ROUND?
With an appropriate indoor growing setup, consistent light and regular care, arugula can be part of a year-round indoor harvest routine.
WHAT SHOULD I DO WITH A SMALL HARVEST?
Use a few leaves on a sandwich, pizza, eggs or as a fresh garnish instead of waiting for a large harvest.
PAIR YOUR HARVEST
What Goes Well With Fresh Arugula?
- PROTEIN: Chicken, salmon, steak, eggs, chickpeas and white beans.
VEGETABLES: Tomatoes, roasted peppers, beets, mushrooms, potatoes and fennel.
FRUIT: Pears, apples, citrus, peaches and melon.
CHEESE: Parmesan, goat cheese, feta, mozzarella and burrata.
FLAVOR: Lemon, balsamic vinegar, garlic, basil, parsley and black pepper.
PANTRY: Olive oil, pasta, grains, nuts, seeds and Dijon mustard.
EASY FORMULA: Arugula + protein + vegetable or fruit + cheese + simple vinaigrette.
DMV KITCHEN INSPIRATION
Cook Your Arugula With Local Inspiration
Use your indoor arugula harvest as a starting point for simple DMV-inspired salads, pasta, grain bowls and weeknight meals. Washington-area recipes show how naturally arugula works with lemon, Parmesan, fennel, beets, grains, pasta, fish and other fresh ingredients.
7 Arugula Recipes for Salads, Pesto, Sandwiches and More — The Washington Post
Butter Lettuce and Arugula Salad With Sovrano — The Washington Post
1789 Farro Salad With Baby Arugula — Washingtonian
Arugula Salad Inspiration — Chef Majed, Washington, DC
Arugula, Fennel and Seasonal Fruit Salad — Chef Yael Cantor, Richmond, VA