How to Grow Arugula, Serrated Leaf Roquette Cultivée
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Arugula, Serrated Leaf Roquette Cultivée
Eruca vesicaria subsp. sativa
vegetableA peppery-flavored leafy green with deeply serrated, lobed foliage that is more tender and refined than wild arugula. The serrated leaf cultivar is prized for salads and Italian cuisine, offering a complex spicy note with subtle nutty undertones. This fast-growing cool-season crop matures in 3-4 weeks and can be succession planted for continuous harvest.
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Example Arugula, Serrated Leaf Roquette Cultivée timeline · Pittsburgh, PA (Zone 6b)
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Plant Arugula, Serrated Leaf Roquette Cultivée
Around Apr 17Near Pittsburgh's average last spring frost.
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Tend & protect
Late spring–summerWatering, feeding, and pest-watch reminders.
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Harvest Arugula, Serrated Leaf Roquette Cultivée
Around May 8≈ 21 days after planting
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Growing Conditions
Soil
Growing Zones
Find your zone →Zones 4-9 are ideal; grows year-round in zones 8-10 with proper timing to avoid summer heat
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Get my Arugula, Serrated Leaf Roquette Cultivée timeline →Growth Stages
Germination
5-7 daysSeeds sprout and first cotyledons emerge above soil. Seedlings are delicate with minimal true leaf development.
Keep soil consistently moist and maintain 60-70°F. Thin seedlings to 6 inches apart once cotyledons fully emerge. Provide bright light to prevent leggy growth.
Seedling & Early Vegetative
7-10 daysTrue leaves develop with characteristic serrated, lobed edges. Plant grows low and bushy with 3-4 true leaves visible.
Maintain consistent moisture and moderate temperatures (60-70°F). Begin harvesting outer leaves once 4-5 true leaves appear if doing cut-and-come-again. Mulch lightly to retain moisture and regulate soil temperature.
Full Vegetative/Harvestable
10-15 daysPlant reaches 6-8 inches tall with 8-10 deeply serrated leaves. Foliage is tender, bright green, and at peak peppery flavor.
Begin regular harvesting of outer leaves or cut entire plant 1 inch above soil line for regrowth. Maintain consistent watering. Watch for bolting signals (flower buds forming) especially in warm weather. Consider afternoon shade if temperatures exceed 75°F.
Bolting/Flowering
7-10 daysCentral stem elongates and flower buds form. Leaves become tougher, more bitter, and less palatable. Yellow-white four-petaled flowers appear.
Once bolting begins, arugula becomes unsuitable for salads due to increased bitterness and toughness. Flowers and seed pods are edible with intensified peppery flavor. Allow to bolt for seed production or replant succession crop in cooler conditions.
Seed Production
30-40 daysFlowers develop into long, narrow silique pods containing small round seeds. Plant becomes woody and inedible.
Allow plants to mature for 6-8 weeks if saving seeds. Harvest pods when they turn brown and papery. Dry thoroughly before extracting seeds. Store seeds in cool, dry conditions for 4-5 years viability.
Companion Planting
Plan your garden →Plant with:
Avoid planting near:
Common Pests
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Use row covers on seedlings; spray neem oil or insecticidal soap; apply diatomaceous earth to foliage; encourage beneficial predatory beetles with diverse plantings
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Use Bacillus thuringiensis (Bt); apply spinosad spray; hand-pick caterpillars; use row covers; encourage parasitic wasps
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Spray neem oil or insecticidal soap every 7-10 days; use yellow sticky traps; provide good air circulation; remove heavily infested leaves
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Strong water spray to dislodge; neem oil or insecticidal soap; attract ladybugs and parasitic wasps with flowering plants; dust with diatomaceous earth
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and
Hand-pick in early morning or evening; use beer traps; apply food-grade diatomaceous earth; promote natural predators like ground beetles; remove debris providing shelter
Uses
Fresh Salads & Garnish
CulinaryThe serrated leaves provide a peppery, slightly nutty flavor perfect for mixed green salads, arugula-based salads, and as a garnish for soups and pasta dishes. Younger, baby arugula leaves are milder and more tender, while mature leaves offer more pronounced spice. [source]
Pesto & Sauces
CulinaryBlend fresh arugula leaves with garlic, pine nuts or walnuts, olive oil, and Parmesan cheese to create a vibrant pesto. The peppery notes add depth to traditional basil pesto variations and creamy dressings. [source]
Cooked Greens
CulinaryMature arugula can be sautéed with garlic and olive oil as a side dish, added to pasta, risotto, or soups. Cooking mellows the peppery bite while preserving nutritional content. [source]
Glucosinolate & Isothiocyanate Content
MedicinalArugula contains sulforaphane and other isothiocyanates, compounds studied for potential anti-cancer and anti-inflammatory properties. Traditionally used in Mediterranean and South Asian cuisines for digestive support. [source]
Edible Flowers & Seed Pods
HouseholdThe delicate yellow-white flowers and immature seed pods (siliques) are entirely edible with an intensified peppery flavor, making them excellent garnishes for salads and plated dishes. [source]
This is not medical advice. LizPlants is not a medical resource. Always consult a qualified healthcare professional before using plants medicinally.
Harvest Tips
Begin harvesting outer leaves when plant reaches 4-5 true leaves (baby leaf stage, 2-3 weeks) for tender, mildly flavored greens. For mature full-sized plants, cut entire plant 1 inch above soil line once it reaches 6-8 inches height; it will regrow for 1-2 additional harvests. Harvest in early morning for maximum crispness and peppery flavor. Once bolting begins, flavor becomes excessively bitter; however, young flower buds and seed pods remain edible with intensified peppery notes. For continuous supply, succession plant every 2-3 weeks spring through early fall, and again in late summer/fall for cool-season crops.
Fun Facts
- 🌱 Arugula has been cultivated since Roman times and was mentioned in agricultural texts by Columella. Romans used it as an aphrodisiac and considered it a symbol of fertility.
- 🌱 The serrated leaf cultivar (Roquette Cultivée) is a refined European variety distinct from wild arugula (Eruca sativa subsp. rupestris), offering more tender leaves and milder flavor suitable for fine dining.
- 🌱 Arugula belongs to the Brassicaceae family alongside cabbage, broccoli, and mustard; its peppery compound (sulforaphane) is the same compound found in broccoli sprouts and is being researched for potential cancer-preventive properties.
Gardening Terms
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