Sunlight: Runaway Arugula thrives in full sun but can tolerate partial shade. In warmer climates, some afternoon shade can help prevent bolting (going to seed prematurely).

Soil: Prefers well-drained, fertile soil with a pH between 6.0 and 7.0. Arugula grows best in soil rich in organic matter, so consider adding compost or well-rotted manure before planting.

When to Plant: Arugula is a cool-season crop that can be planted in early spring or late summer for a fall harvest. It can tolerate light frost and will germinate in soil as cool as 40°F (4°C). Sow seeds directly in the garden as soon as the soil can be worked in spring, or 6-8 weeks before the first expected frost date in fall.

Direct Sowing: Sow seeds 1/4 inch deep and about 1 inch apart in rows spaced 10-12 inches apart. For a continuous harvest, sow seeds every 2-3 weeks throughout the growing season. Thin seedlings to 4-6 inches apart once they are a few inches tall to allow enough space for the plants to develop.

Watering: Keep the soil consistently moist but not waterlogged. Water regularly, especially during dry periods, to ensure even moisture. Arugula prefers cool, moist conditions, so watering deeply and regularly will help prevent the leaves from becoming too spicy and tough.

Fertilization: Arugula is a light feeder and generally does not require much fertilization. Apply compost or a balanced, organic fertilizer at planting time to promote healthy growth. If the leaves appear pale or growth slows, a light application of fertilizer can be applied mid-season.

Mulching and Weeding: Apply a layer of mulch around the plants to retain soil moisture, suppress weeds, and keep the soil temperature consistent. Hand-pull weeds carefully to avoid disturbing the shallow roots of arugula.

Pest and Disease Management: Arugula can be susceptible to pests such as flea beetles, aphids, and slugs. Use floating row covers to protect young plants from pests and practice crop rotation to reduce the risk of disease. Ensure good air circulation around the plants to prevent fungal issues, and avoid overhead watering to keep the foliage dry.

When to Harvest: Runaway Arugula is typically ready to harvest 20-40 days after planting, depending on the growing conditions. Harvest when the leaves are young and tender, usually 2-3 inches long, for the best flavor. Arugula can be harvested continuously throughout the growing season.

How to Harvest: Use scissors or pruning shears to cut the outer leaves at the base, leaving the inner leaves to continue growing. Alternatively, you can harvest the entire plant by cutting it off at the base. Arugula is a "cut-and-come-again" crop, so it will continue to produce new leaves after harvesting.

Storing Fresh Arugula: Freshly harvested arugula can be stored in the refrigerator for up to a week. Wash the leaves and dry them thoroughly before storing in a plastic bag or container with a damp paper towel to retain moisture. Arugula is best used fresh, as its delicate leaves do not store well for extended periods.

Culinary Uses: Runaway Arugula is versatile and can be used in a variety of dishes. It is commonly used fresh in salads, as a topping for pizzas and sandwiches, or as a garnish for soups and pasta dishes. The peppery flavor of arugula pairs well with citrus, cheeses, nuts, and other leafy greens.