1.Sowing & Germination

Roquette seeds are hardy and eager to grow. They do not require an indoor start and perform best when sown directly into their final home.

• →When to Plant: Sow outdoors as soon as the soil can be worked in spring (soil temp 40°F–65°F). For a fall harvest, sow again in late summer once the heat of August begins to fade.
• →Sowing Depth: 1/8 to 1/4 inch deep. Covering too deeply will delay germination.
• →Spacing for Baby Greens: Scatter seeds roughly 1 inch apart. No thinning required.
• →Spacing for Mature Plants: Thin seedlings to 4–6 inches apart to allow for the characteristic rosette shape to form.
• →Germination Time: Extremely fast—typically 5 to 15 days.

2.Growing & Care

• →Watering: Keep the soil consistently moist. Arugula has a shallow root system; if the soil dries out, the plant enters "stress mode," which triggers it to flower (bolt) and makes the leaves painfully spicy.
• →Feeding: If your soil is rich in compost, additional fertilizer is rarely needed. For an extra boost, use a nitrogen-rich liquid fertilizer once the plants are 3 inches tall.
• →Pest Alert (Flea Beetles): These tiny insects love the peppery oils in Roquette and leave "shotholes" in the leaves. Pro Tip: Use a lightweight floating row cover immediately after sowing to keep them off your crop.

3.Harvest

• →Days to Maturity: 20–28 Days (Baby); 40–50 Days (Mature).
• →Baby Stage: Harvest when leaves are 2–3 inches long for the mildest flavor and most tender texture.
• →Mature Stage: Harvest full-size leaves before the plant begins to flower.The "Cut-and-Come-Again" Method: Snip the outer leaves at the base, leaving the center "heart" intact. The plant will continue to produce new leaves from the center for multiple harvests.
• →Bolting: When the plant sends up a central stalk with white, purple-veined flowers, the leaves will become very sharp and bitter. The flowers are edible and make a beautiful, spicy garnish for pizzas or salads!

4.In the Kitchen

• →Storage: Arugula wilts quickly. After harvesting, rinse in cold water, pat dry, and store in a breathable bag in the refrigerator crisper drawer. Use within 5–7 days.
• →Culinary Use: Use fresh in salads, wilt it into hot pasta, or blend mature leaves with walnuts, parmesan, and olive oil for a "Rocket Pesto."