Arugula Microgreens: Ready in as Little as 6 Days

Arugula is the speed champion of the microgreen tray: sow just 10 g of seed per 10×20 inch tray, skip the soak, keep it covered for 1 to 2 days, and you can be harvesting peppery greens in as little as 6 to 8 days. That is the schedule in Utah State Extension’s chart, which lists the shortest harvest time of any variety in it. It is also the lightest seed rate, so a packet of seed goes a long way. It is also one of the picks in microgreens for beginners, and the fastest microgreens table shows how it compares on speed. New to the method? How to grow microgreens covers the steps every variety shares.

Sowing arugula microgreens

Utah State lists 10 g of arugula seed per 10×20 inch tray and no presoak, the smallest amount in its chart (for comparison, pea shoots use 150 g). Spread the seed in an even, dense layer over a pre-moistened medium; Penn State and Maryland both advise sowing microgreens more densely than a crop grown to full size. The seed calculator scales Utah State’s figure to your tray.

For the medium, Penn State lists peat-based mixes, coconut coir and fiber mats. Maryland recommends any lightweight soilless mix and advises against garden soil, which it describes as too dense for indoor containers. Start clean with seed sold for microgreens or marked untreated (Clemson), a tray washed with soap and water, and fresh water for every watering.

Cover and blackout

Arugula needs only 1 to 2 days under cover in Utah State’s chart. Brassicas wake up quickly, and Maryland reports germination in about 36 hours at 72°F for the cabbage family. Use a second tray, a lid or plastic wrap to hold in warmth and moisture (Clemson, Maryland), then uncover as soon as the tiny stems are up and move the tray into the light.

Light and watering

Natural window light or a grow light works. Utah State runs 18 hours of light and 6 of dark, Maryland suggests about 16 hours in total, and Oregon State says a bright window is enough. Maryland adds that arugula and mustard tolerate less-than-ideal light, so a shadier spot still grows a good tray. Aim for 70 to 75°F (Maryland).

Water from the bottom: set the tray in a shallow tub until the medium is wet, then drain it (Penn State). Water only when needed, since Penn State notes this keeps mold away, and keep air moving with a small fan or an open window (Maryland). Use the harvest planner to see exactly when your tray is ready.

Harvest

Utah State lists 6 to 8 days, Virginia Tech 6 to 14 days and Mississippi State 10 to 15 days, where it is grouped with mustard, kale, red cabbage and kohlrabi. With a tray this quick, check from about day 6. Maryland’s size guide for all microgreens is 2 to 3 inches tall, and Purdue and Utah State cut when the first true leaves show. Cut just above the medium with clean, sharp scissors and leave the roots (Penn State). Seedlings do not regrow after cutting (Maryland, Oregon State), so the next tray starts in fresh medium. Penn State’s grower table lists arugula at 147.6 g (0.33 lb) per tray.

Storage is simple: Clemson suggests a clean plastic bag in the refrigerator, and Penn State reports 10 to 14 days at 41°F in the dark compared with 2 to 4 days at room conditions.

Flavor and color

Utah State lists arugula as peppery, and Virginia Tech’s summary of flavor research describes arugula as peppery or spicy, while other brassicas such as kale and broccoli are more neutral. A fast tray with a peppery bite is a simple way to bring the flavor of full-grown arugula to the table in under two weeks. If you like the spice, try mustard microgreens or radish next.

How to use arugula microgreens

• Top a pizza straight from the oven, or a plate of pasta, with a handful.
• Layer onto sandwiches and burgers for a peppery crunch.
• Toss with sliced pear, shaved cheese and a light vinaigrette.
• Pile on soup, risotto or roasted vegetables.
• Serve alongside eggs or fish as a quick garnish.

For more ideas, see how to eat microgreens.

Keep the supply going

Because a tray finishes so fast, arugula is ideal for succession planting. Oregon State suggests starting just enough for the household and sowing more every few days, and notes that seed can be costly, so small regular trays make the most of it. Maryland and Oregon State both say a bright window or grow lights keep production going indoors all year.

Plan your tray