15-20 Days. Add new flavor to everyday salads! High in vitamin C and potassium, arugula’s peppery flavor is the perfect balance tossed simply with balsamic vinegar and Parmesan cheese. Arugula baby greens can be grown indoors at any time of year and are a nutrient-packed way to get your “green fix” in winter. Move containers as needed for best light exposure and temperature. Harvest when 2”‒4” tall and enjoy! Detailed sowing instructions, and Arugula and Walnut Pesto recipe inside packet.
When to start outside: 2 to 4 weeks before average last frost, when soil temperature is at least 50°F, ideally 60°‒70°F. Successive Sowings: Every 2 weeks until 2 weeks before the first fall frost.
When to start inside: RECOMMENDED. Sow indoors any time of year, with indoor temperatures 60°–75°F. Successive Sowings: Every 2 weeks for a continual supply.
Special Sowing instructions: Use a shallow container with 1”–2” of potting soil. Sow seeds in a single layer, and cover with 1/8”–1/4” of soil.
Harvesting: When seedlings emerge, the first pair of leaves to show are the cotyledons, which can look very different from the leaves that follow, called “true” leaves. Arugula baby greens are ready to harvest 15 to 20 days after sowing, when they have true leaves at 2″–4″. Cool growing temperatures may slow germination and growth. Harvest by cutting just above the soil line.