When & How to Harvest Arugula
Arugula is best when harvested young, before leaves get too strong or the plant starts to bolt. Timely picking keeps the flavor milder and the leaves more tender.
How to tell it is ready
Pick baby leaves when they are about 2 to 4 inches long, or harvest larger leaves before they get tough. The leaves should look fresh and green, and the plant should not yet be sending up a flower stalk if you want the best quality.
How to harvest
Clip outer leaves individually with scissors, or shear the whole plant about 1 inch above the soil for cut-and-come-again harvest. Do not cut into the crown if you want regrowth.
Timing
Arugula is often ready in about 20 to 40 days, depending on whether you want baby or full-sized leaves. Harvest in the morning and make frequent passes, especially in cool spring or fall weather. Plants can size up quickly.
After the harvest
Keep leaves shaded and cool right after harvest. Wash off soil, dry well, and refrigerate in a breathable container or bag. Use soon, since arugula wilts faster than sturdier greens.
Tips
Harvest often to slow bolting and keep leaves tender. Sow short rows every week or two for a steady supply.
General guidance for US home gardens. Timing varies by variety and region; check your local frost dates. Page updated Aug 4, 2026.