# How to Harvest Arugula
Arugula is one of the more flavorful of the salad greens. Its lobed, deep green leaves have a slightly spicy horseradish-like flavor that complements other greens and vegetables in a salad. Arugula grows in the cooler spring or fall season in most climates, though it may grow as a winter crop in areas that experience only mild frost. Harvesting occurs continuously from the time the leaves reach a mature length. The plant continues to produce a fresh crop of leaves until it sends up flower stalks or is killed by severe frost.
Things You'll Need
- Shears
Instructions
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1
Pick individual outer leaves from the arugula plant when they reach a length between 2 and 3 inches. Grasp the leaves by the stem near the base and pull them from the main plant.
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2
Harvest clusters of outer leaves at once if they have reached mature size. Cut them off at the base with a sharp pair of small shears. Leave the interior of the plant to continue growing.
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3
Pluck leaves every three to five days once the plant is producing. Frequent harvesting encourages the plant to continue producing and helps prevent the arugula from setting seed.
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4
Cut the entire plant off at soil level and harvest all the leaves when the arugula sends up a flower stalk, but before it flowers. The leaves become bitter and inedible after blooming.
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