Arugula is one of the first greens you can get out of your garden. You can plant it in April as soon as the soil is dry enough to be worked, and harvest it 30 days later. Impatient? You don’t have to wait for spring – you can grow it indoors.
If you don’t have a south-facing window that gets at least four hours of sunlight each day, you will need a grow light; keep it on for about 12 hours a day.
Get a potting tray that is at least 3 inches deep (this can be anything from a plant pot to a recycled deli container; just be sure there are drainage holes). Moisten the potting soil (or Pro Mix) before planting, and plant the seeds about a half an inch apart. Cover them with a very thin layer of soil – 1/8th of an inch is fine.
The arugula seeds sprout quickly, and you will want to thin them so they are about 4 inches apart, keeping the seedlings that look strongest. Keep the soil moist but not soggy. When the plants are about 4 inches tall, begin using weak liquid fertilizer every other week.
When the plants are about 6 inches tall, which will take a bit more than a month, you can start harvesting. Cut the outer leaves, letting the inner leaves continue to grow for a later harvest.
This miniature garden should keep you entertained – and in local greens – until you can begin working outside.
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